Ingredients

• 1 cup orange liqueur, such as Clement Creole Shrubb
• 1 cup soda water
• 1/2 cup Aperol
• 1/3 cup loosely packed fresh rosemary leaves
• One 750-milliliter bottle chardonnay or other rich white wine
• 1 1/2 cups orange juice (from about 6 oranges)
• 2 oranges, halved lengthwise and cut crosswise into 1/4-inch-thick slices

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Instructions

1. Add the Aperol and rosemary to a 3-quart pitcher, and bruise the rosemary with a wooden spoon for 1 minute. Add the wine, juice, liqueur and soda water, and stir to combine. Add the oranges, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
2. To serve, fill 8 glasses halfway with ice, then pour the sangria, oranges and herbs into each glass.