Fall Sangria Recipe - Honey Bourbon Sangria

honey bourbon sangria in a wine glass with a sliced orange on the rim

Fall Sangria Recipe - Honey Bourbon Sangria

Course: Drinks

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: people

Calories: 218kcal

Author: Becky Hardin

Sangria isn't just for summer! My fall sangria recipe is made with honey bourbon and flavors of ginger, cloves and cinnamon for a refreshing and cosy drink. Made with moscato wine, this is the perfect easy drink to serve during Thanksgiving.

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Ingredients

Zest and juice from 1 large orange
Zest from 2 lemons
Juice from 5-6 medium lemons about 1 cup of juice
1¾ cups water
¼ cup granulated or brown sugar
2 tablespoons ginger paste or 1 4-inch knob ginger, thinly sliced
6 Chai decaffeinated tea bags single-serve size
1 teaspoon whole cloves
4 cardamom pods
3-4 sticks cinnamon
2 cups Honey Bourbon Jim Beam works well
1 750ml bottle Moscato (Mirassou works well)
1 teaspoon orange or regular bitters optional

Garnish:

Slices of Pears Star Fruit and Cinnamon Sticks

Instructions

Zest the orange and 2 of the lemons and place the zest in a small saucepan.
Juice the orange and all of the lemons over a medium-sized bowl. Set aside to add later.
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.
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 and bitters, fruit slices and cinnamon sticks; stir well.
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!

Notes

Yield: 10 cups sangria

Nutrition