Autumn is a time of change, so I suggest we switch up our Sangria, dress it with the proper spices and make it ready for the fall.
This simple recipe produces delicious and attractive results.
2 peeled and chopped pears
4 peeled and chopped apples
Jim Beam’s Fire Whisky (about 2 ½ cups)
Burnett’s Pumpkin Spice Vodka (about ½ cup)
½ quart apple cider
bottle Pinot Grigio
To make a sangria suitable for an autumnal gathering, begin by cleaning, peeling, and dicing fruit of the season. I used Bosc pears and a mix of Gala and Granny Smith apples. Place the fruit in a bowl and cover them with Cinnamon whisky and Pumpkin spice vodka. I went heavier on the cinnamon because I like Jim Beam’s spicy bite. However, adjust the proportions to suit your taste. Float a few cinnamon sticks atop. Cover and refrigerate overnight.
When preparing the drink for consumption, pour the drunken fruit into an appropriate container. (I used my crystal punch bowl.) Add ½ a quart of apple cider and 1 bottle of cheap Pinot Grigio. Turning Leaf caught my attention with its pretty label, appropriate name, and inexpensive pricetag. Give the mix a gentle stir. When serving, be sure to add a scoop of the fruit to float atop the wine glass. (The fruit was my sister Heather’s favorite part of the drink!)
Cheers, and happy haunting!