autumn orchard sangria

Ah, yes. A good sangria makes my world go round. And round, and round, cos I tend to drink too much of it…

Don’t worry, I don’t drive during or after. I’m always safe at home with soft pillows and a bed nearby.

But, I love sangrias. I’ve made several this year – they are always satisfying to create, photograph, and, of course, sip when it’s all said and done. The upcoming holidays usually demand a big batch cocktail, since many of us are hosting or attending larger gatherings than normal, and playing bartender all night while everyone else enjoys themselves is a major buzzkill.

So, take the strain off yourself, whip up this Autumn Orchard Sangria, and boom – you’re good as gold, sister.

This simple arrangement is stunning on a tablescape, and couldn’t be simpler to create. A few staple ingredients combine to make one hell of a finished product. Flavors of bourbon, cider, and spice mingle in the pitcher – the longer it sits, the better it tastes. So don’t be shy slurping down an extra glass or two if there’s some left over a few days after the soiree.

Here’s My Pitch

No fancy syrups, no bullshit, no nada. Just a damn good time.

First, the wine. Choose any white – you can buy cheap, too, sangrias are typically made with semi-shit wines since the rest of the components mask the shittiness. I usually go for a pinot grigio or sauvignon blanc, whatever’s on sale.

Next, the bourbon. Use something you like. I wouldn’t necessarily buy a cheap one since you’ll definitely get a big taste of bourbon in each sip, nor should you use your most expensive bottle.

The accessories: apple cider, pumpkin butter, and bitters. I like orange bitters, but regular angostura are good, too. For the cider, Trader Joes’ spiced cider is one of my favorites to buy, as well as their pumpkin butter.

Finally, the garnishes. A couple sliced apples, cinnamon sticks, and star anise. Keep it simple. As much as I love citrus in sangrias, the rinds spoil the flavor more quickly and turn the drink bitter. I wanted a sangria that can keep swimmingly for a few days if you’re really in a prep-ahead crunch.

So, all that said, mix the shit up! Grab your favorite large pitcher for the job. I bought this lovely Williams-Sonoma pumpkin punch bowl knockoff here, but any pretty serving vessel works fine. That is, so long as it fits in your fridge.

Chill the sangria for at least an hour, if that’s all the time you’ve got. Otherwise, a few days in advance works just fine. Keep in mind that the apples will lose some of their color the longer the punch sits in the fridge. My golden rule is 24 hours of chill time for a good flavor and minimal aesthetic loss, but you do have wiggle room.

When serving, I love to provide extra sliced apples, cinnamon sticks, and anise pods to garnish the glasses. And, of course, a splish of ginger beer. You can also make a cinnamon sugar rim if you’d wish, but that might be tedious when dealing with a bunch of foolish drunkards.

I’d make this beauty of a drink for gameday, for Thanksgiving, Friendsgiving – really any seasonal occasion. The flavors are beloved by all sorts of tastes, and the unfussy nature of making and storing it are perfect for the holiday bustle. Why stress yourself out more when you can kick back instead, ya know?

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Fallin’ for cocktails:

Caramel Pumpkin Sangria

Pumpkin Dark and Stormy

Mezcal Cider Margarita

Pumpkin Butter Old Fashioned

Harvest Pumpkin Margarita

Spiced Maple Rosemary Bourbon Fizz