Cherry and Thyme Sangria
1¼ cup(s), pitted and halved
Riesling white wine
1 medium, cored, sliced
1 oz, 16 sprigs
- Pit and halve the cherries. Place them in a large, wide mouthed pitcher, add the whisky and muddle with a bar muddler or wooden spoon until the cherries have released some of their juice and colour.
- Add the white wine, ginger ale, sparking water, and apple and stir to combine and let sit for 10 minutes.
- To serve, take two springs of thyme and curl them around your finger. Place in the bottom of your serving glass and top the thyme with ice. Ladle over some fruit from the pitcher and top with 200 ml of sangria.