Spiced Fall Sangria
Bubbly
The Spiced Fall Sangria is autumn's answer to the classic summer sipper — a bold, fruit-forward pitcher drink that captures the season in every glass. Built on dry white wine and apple cider, it gets warming depth from cinnamon whiskey and subtle complexity from sweet vermouth. The real magic is in the fruit medley: crisp Honeycrisp and tart Granny Smith apples, juicy Bosc pears, rich black mission figs, and delicate carambola slices all steep with cinnamon sticks to create something beautifully balanced. After at least two hours (or ideally overnight), the flavors meld into liquid autumn. Served in cinnamon sugar rimmed glasses with a splash of sparkling water, it's the kind of drink that quickly becomes a seasonal favorite.
Ingredients
- 2 cups apple cider
- 1 bottle dry white wine
- ½ cup cinnamor whiskey/bourbon
- 1 oz sweet vermouth
- 2 Honeycrisp apples sliced
- 1 Granny Smith apple sliced
- 2 Bosc pears chopped
- 3-4 black mission figs quartered
- 1 caramabola sliced
- 2 cinnamon sticks
- 1 cup sparkling water
Preparation
- Place prepared fruit and cinnamon sticks in a large pitcher. Pour in apple cider, wine, and whiskey, and stir well.
- Refrigerate for at least 2 hours before serving in syrup and cinnamon sugar rimmed glasses. For best results, allow it to steep overnight.
- Top off each glass with sparkling water just before serving, if desired.
