White Wine, Clementine & Vanilla Pitcher Cocktail

 

White Wine, Clementine & Vanilla Pitcher Cocktail

Serves 8 to 12

For the thyme syrup:
1/2 cup cane sugar
1/2 cup water
3 to 4 sprigs of thyme
For the clementine and star anise ice cubes:
2 clementines, sliced
12 whole star anise pods
Water for the ice molds
For the cocktail:
24 ounces chardonnay
12 ounces citrus vodka
24 ounces freshly squeezed clementine juice
6 ounces thyme simple syrup
3 ounces freshly squeezed lemon juice
1 teaspoon vanilla extract
Ice
12 ounces chilled soda water, to taste
8 to 12 fresh thyme sprigs, for garnish
Clementine and star anise ice cubes, for garnish
For the thyme simple syrup: In a small saucepan, combine the cane sugar, water, and thyme. Bring to a slow boil over medium-high heat and then lower the heat to a slow simmer, until the sugar dissolves. Remove from heat, let steep for at least 10 minutes, discard solids, and let cool completely.
For the clementine and star anise ice cubes: Slice two clementines and place slices in a muffin tin or mini-bundt pan. Toss in a star anise pod and fill with water. Freeze 24 hours or until solid. When ready to use, run warm water on the underside of the tin to release.
In a large pitcher or punch bowl, combine the white wine, citrus vodka, clementine juice, thyme syrup, lemon juice, and vanilla extract. Stir until incorporated and chill in the refrigerator until you're ready to enjoy. You can even make this portion of the cocktail a day ahead and store it in the refrigerator; just give the mixture a good stir before serving.
For the cocktail: When you're ready to serve the cocktail, fill your pitcher or punch bowl with regular ice and the clementine and star anise ice cubes, and add the chilled cocktail mixture. Quickly top with the desired amount of soda water, taste for balance, and give the mixture a gentle stir. Prep individual cocktail glasses with ice; add the finished white wine, clementine, and vanilla cocktail; and garnish with a sprig of fresh thyme.