Cranberry Asian Pear Christmas Sangria

This post is sponsored by Villeroy & Boch.


Happy Friday, everyone! I've been fighting a cold all week. Just when I thought I was in the clear, it got worse. But I'm on the mend and am definitely trying to catch up on work and am so ready to relax this weekend. It's supposed to snow tomorrow in the city and you know I'll definitely be taking advantage of that for a photo shoot! (Bearing in mind I'll more than likely freeze my booty off ha ha!) I know my pup will be over the moon about the snow. But what to drink afterward? I'd suggest either a warm Hot Toddy OR perhaps something a bit more festive and fruity without burning your tongue off? I've partnered with Villeroy & Boch to share my cranberry Asian pear Christmas Sangria recipe! It's so delicious and easy to make, you're not going to want to miss out on this amazing concoction. Continue reading for the recipe, it'll be a weekend hit!


Cranberry Asian Pear Christmas Sangria

photo + recipe by © Suzanne Spiegoski

photo + recipe by © Suzanne Spiegoski

Serves 4


1 cinnamon stick

1/3 cup sugar

1/3 cup water

1 cup fresh cranberries, divided

1 pear, sliced

zest from one orange

1/4 cup brandy

1 bottle white or red wine

sparkling water


In a small saucepan, over high heat, combine water, sugar, cinnamon stick and 1/2 C. of the cranberries. Once boiling, reduce to low heat and simmer for about 5 to 8 minutes, until the cranberries have begun to pop a bit. Remove pan from the heat and allow to cool to room temperature.

In a clear glass pitcher, combine the Brandy, pear, remaining cranberries, orange zest and the cooled sugar mixer including the cinnamon sticks with the wine. Refrigerate and allow the flavors to come together for 12 and up to 24 hours.

When serving, spoon some fruit into a glass, pour the sangria over the fruit and top with a splash of sparkling water.


Try topping the glass off with a sugared cranberry. Just rinse some cranberries under water. Let them sit for second, then dip them individually into granulated sugar.

There's not much to this recipe. You'll need cranberries, an Asian pear, an orange, brandy, white wine, a couple of cinnamon sticks and sparkling water. Oh, and sugar for garnish. You don't have to but I found the added touch of sparkle on the cranberry polished the overall look right up. First, In a small saucepan, over high heat, combine water, sugar, cinnamon stick and 1/2 C. of the cranberries. Once boiling, reduce to low heat and simmer for about 5 to 8 minutes, until the cranberries have begun to pop a bit. Remove pan from the heat and allow to cool to room temperature. 


In a clear glass pitcher, combine the brandy, pear, remaining cranberries, orange zest and the cooled sugar mixer including the cinnamon sticks with the wine. Refrigerate between 12-24 hours, depending on how patient you are... but the longer you wait the more you'll allow the flavors to come together. I'd even recommend adding a dash of vanilla into the mix, if you like your sangria more on the sweeter side. 


The glassware set is everything needed to toast to health and happiness this holiday season, not just for this weekend. The Ovid White Wine set is so chic (it is also available for Red Wine and Champagne) whether your choice of drink is red, white or bubbly, these dishwasher safe Ovid crystal glasses will ensure that it is enjoyed in style. It also makes a great gift for any wine/champagne enthusiast and/or foodie. Thanks for stopping by! Be sure to shop the glassware down below and don't forget to leave a comment with your thoughts about today's holiday sangria recipe! Have a fantastic weekend. :)







Spiced Apple Margaritas

Happy Labor Day weekend! I'm staying in town relaxing and prepping for NYFW along with brainstorming and creating content for my favorite season, fall! There's no drink quite like the margarita- whether it's frozen or on the rocks, from delicious variants like Chipotle to strawberry and more. That's why Margaritas are the #1 cocktail in the U.S., with 70% of them made from scratch in our very own homes... But there's a well-kept secret that turns an ordinary home-made margarita into an extraordinary one--Agavero Orange. Which is why I've partnered with Agavero Orange Liqueur, a tequila based liqueur that is the perfect addition to any margarita recipe. It's Gran Centenario Tequila's perfect match, and it's your dance partner, party pleaser and top-secret ingredient.With summer coming to an end, I wanted to create a fall-inspired margarita cocktail. Enter: Spiced Apple Margaritas! 

photos + recipe by: ©  Suzanne Spiegoski

photos + recipe by: © Suzanne Spiegoski

Spiced Apple Margaritas

Serves 2


1.5 parts Gran Centenario Plata

.75 parts Agavero Orange Liqueur

1.5 to 2 ounces apple juice

1 oz fresh orange juice (about half an orange, juiced)

Dash all spice & cinnamon

Star anise, apple & orange zest for garnish

Cinnamon/sugar/salt rim blend and garnish

1 tsp sugar

1 tsp salt

½ tsp ground cinnamon


  1. On a small plate, use a fork to blend the sugar, salt and cinnamon. Run a wedge of orange around the top of each drinking glass, then turn the glass down at a 45-degree angle and roll the top of the glass through the cinnamon, sugar and salt blend. Fill the glasses with ice and set them aside.
  2. Fill a cocktail shaker with ice. Feel free to make 2 to 3 drinks at once. Pour in the tequilas, apple juice, orange juice, all spice, and cinnamon. Put on the lid and shake the cocktail for about 20 seconds. Strain the cocktail into the prepared glass(es) and add a star of anise if you’d like. Garnish with a slice of apple and orange zest. Cheers!


Agavero Orange Liqueur is a delicious blend of 100% agave tequila infused with orange and agave nectar. It is subtle enough for sipping, but also an ideal orange liqueur for the ultimate Margarita as it offers a robust tequila flavor coupled with the ripe citrus of Mexican oranges. So I paired the orange liqueur with Gran Centenario® Plata - it adds extra depth and character to crafted cocktails. The tequila is also delicious as a chilled shot. I paired the Tequila's with more orange and apple flavors, spicing it up with some ground all-spice and cinnamon. Lastly, I garnished the drinks with star anise, to not only enhance the flavor but to maintain a rustic sort of fall cocktail. 

What do you guys think of these spiced apple margaritas? I definitely wanted to try something different using fall-inspired ingredients. I was even thinking of a pumpkin spiced margarita, but given the fact that I don't have a blender in my kitchen at the moment, I found it to be rather more challenging to mix those kinds of ingredients together. Which is why I opted for apple and orange, the perfect combination with the Agavero Orange Liqueur and Gran Centenario Tequila. Enjoy the rest of the long weekend!






Monday: Coffee & Treats



Hey ya'll!

Today's going to be a hot one here in New York City! But first, coffee! I decided to take an early morning stroll for my caffeine pick-me-up and treats with the pooch. maQ loves to go anywhere with me, and since I was craving for biscotti, off to Little Italy we went!

I love heading down there because there's always so much graffiti art to check out. Right now, there's the #100gatesproject going on. Check it out, it's everywhere- especially in the Lower East Side section. Today we ran into Indie184's work in 'full force' and Harif Guzman's Haculla faces. Of course, we stopped for photos. :)

I can't even remember the last time I had a cappuccino! I'm mostly drink coffee at home with some sugar and creamer, but today I was really wanted something different. And since I don't have an espresso machine to make one, it was even more reason to get out and get some goodies!

We stopped at Cafe Roma, on the corner of Mott and Broome St, and sat outside and people-watched. Of course there are always the tourists near that area, taking photos non-stop and always looking up. And then there's those who are off to work, to hustle and grind. So many bicyclists. maQ loves to watch but mostly loves the attention he receives while chillin' on the sidewalk. Not everyone adores him though. Some are afraid, even petrified enough to cross the street, just to avoid my 'big bad wolf.' Even when encouraging some he is more than friendly, they still don't want to take that risk. Understandable. And I'm always respectful of this. He is a definite breed ambassador, and has changed the minds of some people he's met. They say the eyes are the window to the soul, and maQ's can definitely make you think twice about dogs. I mean, really, he's just a big ole pussycat! He's the best with children, super gentle and extremely affectionate. <3

I really enjoyed their chocolate biscotti. Sometimes biscotti can be bland or also be too almondy, but this was so delish! Might I add, the little dash of cinnamon on my cappuccino was like the icing on the cake! Everything was so good. Up until I could literally feel the air thickening- the humidity was setting in, so it was time to head back home!

Lastly, I leave you with my Monday Suzism.

We are, as a species, addicted to story. Even when the body goes to sleep, the mind stays up all night, telling itself stories.
— Jonathan Gottschall

Keep it cool, kiddies. Back to the writing. We hope you have a wonderful week!

Love & xx's,

maq + suz