Fall Sangria Recipe - Honey Bourbon Sangria

4.80 from 10 votes

This fall sangria recipe is made with honey bourbon and flavors of ginger, cloves, and cinnamon for a refreshing and cozy drink.

Prep Time10

Total Time10

Course: Drinks

Cuisine: American

Difficulty: Easy

Servings: people

Zest the orange and 2 of the lemons and place the zest in a small saucepan.
zest and juice from 1 large orange, zest from 2 lemons
Juice the orange and all of the lemons over a medium-sized bowl. Set aside to add later.
juice from 5-6 medium lemons
Set the saucepan, with the zest, over medium heat and add water, sugar, ginger, tea bags, cloves, cardamom and cinnamon. Mix well and bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
1¾ cups water, ¼ cup granulated or brown sugar, 2 tbsp ginger paste , 6 chai decaffeinated tea bags, 1 tsp whole cloves, 4 cardamom pods, 3-4 sticks cinnamon
Set a fine-mesh sieve over a large pitcher and strain the tea mixture into the pitcher. Add reserved orange and lemon juices, bourbon, moscato, bitters, fruit slices, and cinnamon sticks; stir well.
2 cups Honey Bourbon, 1 750 ml Moscato , 1 tsp orange or regular bitters, pear slices, star fruit, or cinnamon sticks
Refrigerate 4-24 hours. When ready to serve, fill glasses with ice, give the sangria a good stir and fill each glass with sangria.
Garnish with slices of star fruit and pear. Enjoy!

Add ice directly into the glasses, not the pitcher, so you don't dilute the flavor.
To redistribute the flavors, stir before serving.
I like to garnish with fresh fruit and a cinnamon stick to pretty up the glasses.
Store leftovers for up to 2 days.