Fall Sangria
Sangria is one of my favorite gathering cocktails during the holidays. It’s such an easy batch drink to make and I feel like people always get excited when it’s around. “Oooh sangriaaaa.” Fall/holiday flavors pair really well here too, and I love the warm spice elements.
I like splitting the recipe in half between 2 bottles usually. One, it just make transportation a lot smoother–but also so there can be one bottle at each end of the dinner table to make sharing easier. And well, I love me lots of boozy fruit - so having two bottles allows more room for more munchies. Having Crew Bottles is a game changer with making these kinds of drinks. With the removable base and easy pour top, building is incredibly fast and easy.
For the most part, my red sangria recipe stays relatively the same–I might alter some pieces (which I’ve listed below), but here’s the general base I go with:
FALL SANGRIA:
1 Bottle of Red Wine (I usually use a Tempranillo)
3 oz Brandy
3 oz Cointreau
3 oz of Apple Juice
2 oz of Demerara Syrup
1.5 oz of Lemon Juice (generally 1 lemon)
1 Orange (chopped/sliced)
2 Small-ish Apples (chopped)
4 Cinnamon Sticks
*Recommend refrigerating overnight (or at least longer than 4 hours)
Optional Add-ins/Changes:
- 1-2 oz of Allspice Dram instead of cinnamon sticks
- Split brandy portion: regular and apple or pear brandy
- Add 1-2 oz of orange juice
- Add 6 chopped strawberries