3 cups pomegranate juice
5 (3″) cinnamon sticks
1/2 teaspoon whole allspice
1 (4″) piece peeled fresh ginger, thinly sliced (about 3/4 cup), divided
1 (750-ml) bottle red wine
1 Bartlett pear, quartered lengthwise, thinly sliced crosswise
1/2 cup pomegranate seeds
1/2 cup spiced rum
1 (750-ml) bottle pear or apple sparkling cider
Bring pomegranate juice, cinnamon, allspice, and one-third of ginger to a simmer in a small saucepan over medium-low heat. Cook 10 minutes, then remove from heat and let steep 10 minutes.
Strain pomegranate mixture through a fine-mesh sieve into a pitcher, reserving cinnamon sticks. Add wine, pear, pomegranate seeds, rum, cinnamon sticks, and remaining ginger and stir to combine. Cover and chill at least 4 hours.
To serve, fill pitcher or punch bowl with ice and pour sangria over. Top with cider.
Sangria, without ice or cider, can be made 1 day ahead. Cover and chill.
Pecan Pie Martini
3 tbsp. caramel, microwaved until pourable
1/4 c. toasted chopped pecans
Cool whip, for garnish
3 whole pecans, for garnish
Sprinkle of cinnamon, for garnish
Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass first into caramel and then into chopped pecans to coat.
Combine rumchata, creme de cocoa, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon.
Apple Cider Rum Punch
1 cup aged rum
1 cup sweet vermouth
½ cup fresh lemon juice
¼ cup simple syrup
4 dashes Angostura bitters
½ red apple, very thinly sliced, plus more for serving
3 3×1-inch strips orange zest, very thinly sliced, plus more for serving
1 12-ounce bottle dry hard apple cider
Combine rum, vermouth, lemon juice, simple syrup, and bitters in a large pitcher. Add 2 cups ice and stir until ice has mostly melted and punch is very cold. Stir in apple slices and orange zest; gently stir in cider. Divide punch among ice-filled old-fashioned glasses and garnish with more apple slices and orange zest.
Do Ahead: Punch (without apple, orange zest, and cider) can be made 1 day ahead. Chill.
Citrusy Mulled Wine
1 tablespoon green cardamom pods, crushed
1 tablespoon black peppercorns
2 teaspoons whole cloves
3 cinnamon sticks
1 (750-ml) bottle dry red wine
1 cup brandy
Rind and 2 tablespoons juice from 1 lemon (or orange, clementine, kumquat, or fresh citrus of your choice)
1/3 cup honey
1 Bosc pear, peeled, cored, and cut into 1/4-inch dice
1. Place cardamom, peppercorns, cloves, and cinnamon in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes.
2. Add wine, brandy, lemon rind and juice, and honey and bring to a simmer over medium heat, stirring occasionally.
3. Reduce heat to lowest setting and simmer for 10 minutes.
4. Strain mixture through a fine-mesh sieve into a bowl and discard solids. Return mixture to a saucepan and add pears.
5. Simmer over medium-low heat until pears are fork-tender but still retain their shape, about 10 minutes.