PEAR AND POMEGRANATE SANGRIA

Photography by Kelly Moore Clark,
Written and Styled by Maré Brennan

Pears and pomegranates are coming into season, and this sangria packs a spicy ginger punch with the addition of candied ginger and ginger beer. Make a pitcher ahead of time and let the flavors meld together. Enjoy the flavors of early fall in a light and refreshing sangria cocktail.

WHAT YOU NEED: 
1 (750 ml) bottle of Pinot Grigio
1/2 cup pear brandy
1/3 cup pomegranate juice
1 cup apple cider
2 Bartlett pears, sliced
2 blood oranges, sliced
1 cup pomegranate arils
1/4 cup candied ginger
3 cinnamon sticks
1-2 (12 ounce) ginger beers

DIRECTIONS:
In a large pitcher, combine all the ingredients except the ginger beer. Stir and then place in the fridge until chilled. Before serving, add the ginger beer. Fill each glass with ice and pour the sangria over the ice. If desired top with more ginger beer.