With the holidays in full swing, there are so many opportunities to get creative with cozy winter recipes. A punch bowl filled with fresh fruit, or a steaming pot of spices, can bring extra cheer to any gathering (and any cup!) We put together two simple-yet-flavorful recipes that amp up your favorite bottles of Avaline for your next holiday get together. Don’t forget to put out some extra glasses (and double the recipe!) because everyone will be reaching for these festive sips. Cheers!

We can’t stop sipping this mulled wine using Avaline Red. It’s perfectly spiced, not too sweet, and warms us to our very core. Make an extra big batch for your next holiday party (you won’t be sorry!)

• 1 bottle of Avaline Red
• 1 orange, peeled (about 6 peels)
• and then juiced (about 1.5 oz)
• 1 lemon, peeled (about 6 peels)
• 4 cinnamon sticks
• 5 star anise (whole)
• 5 cloves (whole)
• 5 allspice (whole)
• 1 tbsp organic cane sugar
• 1 orange cut into half wheels (for garnish)

Start by peeling your orange and your lemon, then juice the orange. Set aside. Combine your spices in a large saucepan and toast on medium heat for a couple of minutes. Add the rest of your ingredients to the pan and let it sit until it starts to steam (about 30 seconds.) Reduce your heat to low, and let the ingredients simmer together for fifteen minutes. Strain and serve your wine in a mug-- we love to use heat resistant glass to let the rich color shine through. Garnish with an orange wheel, and sip to keep the chill away.

For warmer winter nights (or cozy crowded living rooms) try our refreshing sangria using Avaline White. Each juicy sip is fruit-forward and crisp-- a nice, light alternative to punch that’s pretty to look at on your holiday table.

• 1 bottle of Avaline White
• ½ of a green apple, cubed
• ½ of a red apple, cubed
• 1 orange, juiced (about 2 oz)
• 1 lime, cut into wheels
• 4 rosemary sprigs (plus more for garnish)
• 4 cinnamon sticks
• 10 allspice (whole)
• 1.5 tbsp organic cane sugar

Slice and juice your fruit, then combine all of the ingredients into a large pitcher or a punch bowl, stirring to help the sugar dissolve. Refrigerate covered for at least 4 hours (or overnight!) When you’re ready to serve, give the sangria a good mix to reincorporate all of the ingredients. Place a large ice cube (or a few regular sized ones, if you don’t have a mold) in a low glass or tumbler, and then pour your sangria over the ice, allowing a few pieces of fruit to fall into each glass. Garnish with a bright sprig of rosemary and enjoy your fresh, fruity sip.