If my social media feeds are any indication, I am the only person alive that is mourning the end of summer. I see posts about sweater season and pumpkin spiced everything but all I want to do is put my shorts back on and have another fresh mojito. Summer passes way too quickly and the cold weather of fall, winter and spring lasts too long. In my attempt to shrug off my post-summer depression I like to throw myself into seasonal festivities and cocktails. It helps having a husband who tended bar for years and likes to invent new drinks.
This weekend we decided to welcome fall with a quintessential New England activity, apple picking. There are some beautiful orchards near us, we drive over the bridge, down some country roads and it’s like we’re in another state. It takes my breath away sometimes and makes me want to run through the fields.
Saturday was a beautiful day so, after apple picking (and about a million other things I won’t bore you with), we had a fire outside and enjoyed something else that makes the end of summer bearable: spiced, red wine sangria.
Chris and I used to have an Oktoberfest party every year and a staple (besides an enormous amount of beer) was a vat of spiced apple cider on the fire and Kraken Rum for spiking. I decided to use that basic recipe to create my fall sangria, substituting rum with brandy. The end result is rich, spiced and potent. So pull out your sweaters, cozy up under a plaid blanket, light a fire (indoor or outdoor) and indulge in this deliciousness. It’s enough get me excited for fall.
Autumn Sangria
Ingredients
- 2 cups apple cider
- 3 cinnamon sticks (I didn’t have any so I just sprinkled in some powdered cinnamon)*
- 1 tsp cloves*
- 3/4 cups brandy ( I use E&J Brandy)
- 1 750ml bottle of red wine (I favor Malbec so that’s what I used, but you can use any red wine you prefer)
- Orange slices for garnish
*You can substitute these individual ingredients with one of the apple cider spice packets they sell in the grocery store this time of year. That’s what my Chris uses when making his spiced cider.
Directions
- Pour the apple cider into a sauce pan and add the cinnamon sticks and cloves, heat over medium-low until you start to see steam rise from the pan. I heat mine for about 10 minutes to let the flavors mingle.
- Remove from heat and let sit until cool to the touch
- Strain the cider into a carafe (you can leave the cinnamon sticks in there but definitely strain out the cloves)
- Add your wine and brandy, stir
- I like to add my orange slices to the carafe but you can add it to the individual cups as well
- Chill for at least an hour before serving
This drink is easy to make and is always a hit. If you have a fall sangria recipe you enjoy I’d love to learn about it so I can try it out!
