One of the incredible perks of my full-time job is that we drink — regularly. In fact, today is my office “pod crawl.” Think pub crawl meets cubicles. This time around (yes, this happens multiple times a year), the theme is Fall cocktails. I’m telling you, mine’s a winner.
- a full bottle of cheap Cabernet
- 1/2 cup cheap brandy
- 1 cup cranberries
- 1 orange
- 2 persimmons
- More flavor
1. Slice your fruits.
Keeping things quick, I whipped out the mandolin to take care of these persimmons. They have a pretty star pattern in the centers — just watch out for the seeds. You’ll want to peel those out before adding to your concoction.
Use a knife to create thick slices of orange, then cut them in quarters. If you’re mixing in something wide, like a punch bowl, you might stick with the slices for pretty-factor — but mine was going in a carafe that just couldn’t handle the huge pieces.
2. Get to mixing.
Drop the persimmon slices, orange chunks, cranberries and cinnamon stick into the carafe.
Pour the liquids over the fruit. All of them — wine, brandy, cranberry juice and orange juice. Grab a long spoon and give it a soft stir to make sure everything blends. Or, if you have a good seal on your container, give it a few good flips.
Toss in the refrigerator overnight and, by breakfast, you’ll be ready to toast! Cheers!
Since this particular batch needed to travel, I chose the Rubbermaid Leak-Proof Carafe that would be sure to keep everything contained while in route to my party. Not only did it travel spill-free — but it made for even easier mixing by simply giving the whole carafe a good shake before serving. Get one to help with your holidays now on Amazon.
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