I had the pleasure of attending Morningside Kitchen’s “Farm to Bar” cocktail class a few weeks ago with my friend Carly. Obviously I was excited that the class centered around seasonal ingredients, and I was eager to learn some new tricks for mixing drinks. One of my favorites from the night was the Morningside Autumn Sangria, which they are currently serving in the restaurant.
The splash of fall flavor comes from an herbal simple syrup, which is super easy to make. In class, the simple syrup was made with rosemary, oregano, and thyme. At home, I made mine with rosemary, sage, and a hint of lavender. You can use whichever herbs are your favorite.
I wanted to make their recipe even more seasonal, so I swapped the traditional orange juice for local Mercier Orchard apple cider (non-alcoholic). Regular apple juice would do the trick, or you could add alcoholic apple cider to make it even boozier. I thought the cider made a cleaner (looking and tasting) drink, and the apple + herbs marry so well. For the wine, bar manager Eric Potrikus recommended an inexpensive Italian red blend or table wine, like “two buck Chuck.”