I hope wherever you are the weather has begun to cool down, If you’re following me on Instagram – which you should be doing- and took the time to watch my IG Story, you caught me making an autumn sangria. It is something I started doing in college, and it began my go-to alcoholic drink during the cooler months.
Making Your Sangria
This is pretty simple stuff to make. As long as you’re decent with a knife and wine opener you shouldn’t have any issues. (Don’t do what I did in my Instagram tutorial and forget your cinnamon sticks).
- Apple Cider – 64oz
- Red Wine (I chose Merlot) – 25oz
- 2 Medium Sized Apples Chopped
- 2 Plums Chopped
- 3 Cinnamon Sticks or 1tblspn of Ground Cinnamon
- Whiskey ( As little or as much as your heart desires)
- Wine Opener
- 1 Gallon Sized Container
- Wooden Spoon
Chop up the fruit, pour the wine and apple cider into the container, plop the chopped fruit into the jug, then let the cinnamon sticks slide into the mixture. Once this is done, whip it all up with the wooden spoon and add whiskey if you’d like. Let sit for at least 5 hours, but best results happen overnight.
Where might you serve this? The options are limitless and all dependent on your personality. One year I mixed this up for a girls night with a cheese and fruit spread. Without the whiskey it’s the right alcohol content to get you a little buzzed but productive enough to get some work done. This version is best for those on a budget because it’s under $12 and comes just under 1 gallon.
Another time I made this sangria, it was a substitute for PJ before going out for Halloween shenanigans and weekend partying. That’s how the whiskey got added, and it was the best addition I could’ve thought of. If you know me, you know I have a love for wine and whiskey. The true marriage of bougie and ratchet is this sangria with whiskey.
No matter which version you decide is best for you and your crew, I’m sure it’ll be a hit and become a staple in your autumn recipe book.
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