Sangria Compostela

Directions

1. 1
   For the lemon grass syrup: In a small saucepan, combine sugar, chopped lemon grass and 1/2 cup water.
2. 2
   Place over medium heat until boiling.
3. 3
   Remove from heat and strain syrup, discarding lemon grass.
4. 4
   Allow to cool.
5. 5
   (May be covered and refrigerated.)
6. 6
   For the rosemary-infused apple juice: In a blender, combine apple juice and rosemary.
7. 7
   Blend for 10 seconds.
8. 8
   Pour mixture through a fine strainer, discarding solids, and set aside.
9. 9
   For the sangria: In a pitcher, combine albarino, sake, lemon juice and club soda.
10. 10
    Add the rosemary-infused apple juice and 3 ounces lemon grass syrup; mix well.
11. 11
    Garnish and serve straight up or over ice.