Imagine this: you’re sitting on your porch wrapped in a cozy sweater, watching the leaves dance in the crisp autumn breeze. What could make this moment more perfect? A glass of Fall Sangria with Apple Cider & Bourbon in your hand, of course!
This isn’t just any cocktail – it’s like autumn captured in a glass, bringing together the signature flavors of the season in the most delightful way.
Why This Recipe is Awesome
What makes this Fall Sangria with Apple Cider & Bourbon truly special is how it transforms the traditionally summer-focused sangria into a cozy autumn indulgence. Unlike its fruity, lighter cousin, this version embraces the rich, warming notes of bourbon alongside the quintessential fall flavor of apple cider. The beauty lies in its versatility – it’s impressive enough for holiday gatherings but simple enough for a casual evening at home.
The combination creates a perfect balance between sweet and warming with that signature bourbon kick. Plus, you can prep it ahead of time, allowing the flavors to meld beautifully, making it an entertainer’s dream. For those who typically stick to wine or beer, this sangria offers an approachable entry into bourbon cocktails without being overwhelmingly strong or complex.
Equipment needed: Large pitcher, cutting board, knife, wooden spoon, measuring cups
Fall Sangria with Apple Cider & Bourbon
Ingredients
- 1 bottle 750ml medium-bodied red wine (like Merlot or Pinot Noir)
- 1 cup good-quality bourbon can adjust to taste
- 2 cups fresh apple cider not apple juice for best flavor
- ¼ cup maple syrup real maple syrup, not pancake syrup
- 2 apples preferably 1 red, 1 green, cored and thinly sliced
- 1 pear cored and thinly sliced
- 1 orange thinly sliced
- 3 cinnamon sticks
- 5 whole cloves
- 1 cup club soda or ginger beer for serving
- Additional cinnamon sticks and apple slices for garnish
Instructions
- Prepare the fruit: Wash all the fruit thoroughly. Core and slice the apples and pear into thin wedges (leave the skin on for color and texture). Slice the orange into thin rounds, then halve those rounds.
- Combine the base ingredients: In a large pitcher, pour in the red wine, bourbon, apple cider, and maple syrup. Stir gently with a wooden spoon until the maple syrup is fully incorporated.
- Add the fruit and spices: Add the sliced apples, pear, orange, cinnamon sticks, and cloves to the pitcher. Gently press the fruit with your spoon to release some juice but be careful not to mash them.
- Allow flavors to infuse: Cover the pitcher and refrigerate for at least 2 hours, but preferably overnight (up to 24 hours) to allow the flavors to fully meld together. The longer it sits, the more pronounced the flavors will become.
- Serve with care: When ready to serve, give the sangria a gentle stir. Fill glasses halfway with ice if desired, then pour the sangria over, making sure to include some of the soaked fruit in each glass.
- Add the finishing touch: Top each glass with a splash of club soda or ginger beer for a slight effervescence. Garnish with a fresh cinnamon stick and an apple slice.
Notes
- For best flavor development, make this sangria at least 4-6 hours before serving, though overnight is ideal.
- The alcohol content can be adjusted by using more or less bourbon based on your preference.
- Keep the fruit slices relatively thin so they can better infuse the liquid with their flavors.
- This sangria will keep well in the refrigerator for up to 3 days, though the fruit may start to soften considerably after the first day.
- For a decorative touch, use a star-shaped cookie cutter on some of the apple slices before adding them to the pitcher.
Calories & Nutritional Info
- Calories: Approximately 220-250 calories per 8oz serving
- Alcohol content: Moderate (varies based on bourbon amount)
- Sugar: Contains natural sugars from fruit and added sugars from maple syrup
- Allergens: No common allergens, but check bourbon ingredients for those with grain sensitivities
- Dietary considerations: Vegan, dairy-free, gluten-free (most bourbons are gluten-free despite being made from grains, but verify specific brands)
Common Mistakes to Avoid
- Using apple juice instead of cider: Apple juice lacks the complex flavor and slight tartness that makes cider special in this recipe.
- Using bottom-shelf bourbon: Since bourbon is a key flavor, using a poor quality one will noticeably impact the taste of your sangria.
- Serving immediately after mixing: This sangria needs time for the flavors to marry – rushing this step results in a less cohesive flavor profile.
- Adding the club soda/ginger beer too early: Add these only when serving to maintain the effervescence; adding them to the pitcher will result in a flat sangria.
- Using overripe fruit: While soft fruits work well in summer sangria, for this version, you want crisp apples and pears that will hold their shape.
Alternatives & Substitutions
- Non-alcoholic version: Replace wine with cranberry or pomegranate juice and the bourbon with additional apple cider plus 1 tablespoon vanilla extract.
- Wine options: While medium-bodied reds work best, you could use a fruity Spanish red or even a bold Cabernet Sauvignon for a more robust flavor.
- Bourbon alternatives: Spiced rum, brandy, or even a cinnamon whiskey can be substituted, though each will shift the flavor profile in different directions.
- Sweetener options: Brown sugar or honey can replace maple syrup, though maple provides a distinct fall flavor that complements the other ingredients beautifully.
- Fruit variations: Add sliced plums, fresh cranberries, or pomegranate arils for different flavor notes and visual appeal.
- Spice adjustments: Add star anise, cardamom pods, or a dash of nutmeg to create a more complex spice profile.
FAQs
Can I make this Fall Sangria ahead of time for a party?
Absolutely! In fact, it’s better when made ahead. Prepare everything except the club soda/ginger beer up to 24 hours in advance. The flavors will develop beautifully in the refrigerator, and you’ll just need to add the bubbly element right before serving.
What type of bourbon works best in this sangria?
A medium-priced bourbon with caramel and vanilla notes works wonderfully. You don’t need the most expensive bottle, but avoid the cheapest options. Brands like Buffalo Trace, Maker’s Mark, or Bulleit provide excellent flavor without breaking the bank.
Is this sangria too strong for guests who aren’t big drinkers?
The beauty of this sangria is its customizability. For lighter-drinking crowds, reduce the bourbon to ½ cup and increase the apple cider. The fruit infusion also mellows the alcohol bite, making it approachable even for occasional drinkers.
Can I use apple pie spice instead of whole spices?
While whole spices infuse more gently and can be removed, you can use 1-2 teaspoons of apple pie spice in a pinch. Place it in a tea infuser or small cloth bag for easy removal, as ground spices can create a gritty texture if added directly.
How long can I store leftover sangria?
The sangria will keep well for up to 3 days in the refrigerator. The fruit will continue to soften, but many people enjoy the fully infused fruit! Just remember to add fresh club soda or ginger beer when serving leftovers.
Final Thoughts
This Fall Sangria with Apple Cider & Bourbon isn’t just a drink – it’s an experience that captures everything wonderful about autumn in a glass. Whether you’re hosting a harvest gathering or simply unwinding after a long day, this sangria brings warmth and comfort with every sip. Don’t be afraid to make it your own! The best recipes evolve with each person who crafts them, so embrace the spirit of fall and let your creativity flow.
