Fall Sangria with Apple Cider & Bourbon
This Fall Sangria with Apple Cider & Bourbon combines rich red wine with warming bourbon, apple cider, and fresh autumn fruits. It’s a seasonal twist on traditional sangria that captures fall’s essence in every sip – comforting, aromatic, and perfectly balanced.
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.