Paul Kushner
The Fall Gin Sangria is an autumn-inspired twist on the classic sangria, combining the elegance of Empress 1908 Indigo Gin with the warmth of seasonal ingredients. Brandy deepens the flavor while sparkling or dry white wine provides a refreshing backbone. Pomegranate juice adds a jewel-toned richness, balanced with the earthy bite of black tea and a gentle sparkle from soda water. Sweet cinnamon syrup ties everything together with a cozy spice, complemented by fresh slices of apple, pear, and orange. This sangria is perfect for gatherings, offering a festive punch that tastes like fall in a glass.
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Tasting Notes
Fall Gin Sangria blends seasonal fruit, spice, and botanicals for a drink that feels layered and festive. Empress 1908 Gin provides a floral, slightly earthy base with its distinct indigo hue, while brandy adds warmth and depth. Dry white or sparkling wine lightens the body, keeping the sangria refreshing. Pomegranate juice introduces tart fruitiness, balanced by the smooth richness of black tea. Cinnamon syrup ties everything together with autumn spice, while soda water adds a lively finish. Garnishes of apple, pear, and orange slices, along with cinnamon sticks, enhance both flavor and presentation with every pour.
Equipment and Glassware
Preparing Fall Gin Sangria is straightforward but benefits from a few reliable tools. A large pitcher or punch bowl is essential to combine all ingredients and showcase the fruit slices. A long wooden spoon or ladle makes it easy to stir and serve evenly, ensuring each glass gets both liquid and garnish. A sharp knife and cutting board are needed for slicing apples, pears, and oranges. A jigger ensures accurate measurements of spirits and syrups, keeping the balance consistent. For serving, stemless wine glasses or tumblers work best, providing enough space for ice, fruit, and the cinnamon stick garnish.
Ingredients
- 6 oz Empress 1908 Indigo Gin
- 2 oz Brandy
- 1 bottle Dry White or Sparkling wine
- 8 oz Pomegranate juice
- 8 oz Black tea
- 8 oz Soda water
- 2 oz Cinnamon syrup
- Cinnamon sticks for garnish
- Apple slices for garnish
- Pear slices for garnish
- Orange slices for garnish
Instructions
- In a large pitcher or punch bowl, combine Empress 1908 Indigo Gin, brandy, sparkling wine, pomegranate juice, black tea, soda water, and cinnamon syrup.
- Add cinnamon sticks, apple slices, pear slices, and orange slices to the mixture.
- Stir thoroughly to ensure all ingredients are well combined.
- Cover and let the sangria sit in the refrigerator overnight to allow the flavors to meld.
- Before serving, add ice to the pitcher or punch bowl to keep the sangria chilled.
- Serve in glasses, making sure to include some of the fruit slices and a cinnamon stick in each serving.
Pro Tips
- Use chilled wine and cider before mixing to keep sangria crisp.
- Allow the sangria to rest overnight for deeper fruit infusion.
- Choose a dry white wine such as Sauvignon Blanc to balance sweetness.
- For extra spice, lightly toast cinnamon sticks before adding them.
- Adjust sweetness by varying the amount of cinnamon syrup.
- Use large ice cubes in the serving glasses to slow dilution.
- Serve in clear glassware to highlight the colorful fruit and gin hue.
When to Serve
Fall Gin Sangria is well suited for gatherings where a seasonal drink can be shared easily. Its fruit-forward, spiced profile makes it a natural fit for autumn celebrations, including Thanksgiving dinners, harvest parties, and Friendsgiving gatherings. The balance of wine, brandy, and gin offers both depth and refreshment, making it versatile enough to serve as either a pre-dinner option or the centerpiece cocktail for a group. Its colorful presentation, filled with fruit slices and cinnamon sticks, also makes it visually striking on a holiday table. Ideal for cool evenings, this sangria combines warmth, brightness, and festive flair.
Which Liquor Brands to Choose
- Gin: Empress 1908 for color and botanicals, or Hendrick’s if you prefer floral notes.
- Brandy: E&J Brandy for accessibility, Hennessy VS for richness, or Torres 10 for depth.
- Wine: Kim Crawford Sauvignon Blanc, La Marca Prosecco, or Freixenet Cava.
- Pomegranate Juice: POM Wonderful or Lakewood Organic for natural flavor.
- Cinnamon Syrup: Monin, Small Hand Foods, or homemade for customizable sweetness.
- Tea: Freshly brewed black tea, such as English Breakfast or Assam, for balance.
Similar Cocktails
- Apple Cider Cinnamon Whiskey
- Sparkling Spiced Pumpkin Punch
- Apple Cider Whiskey Punch
- Harvest Punch
- Autumn Apple
Equipment
Ingredients
- 6 oz Empress 1908 Indigo Gin
- 2 oz Brandy
- 1 bottle Dry White or Sparkling wine
- 8 oz Pomegranate juice
- 8 oz Black tea
- 8 oz Soda water
- 2 oz Cinnamon syrup
- Cinnamon sticks for garnish
- Apple slices for garnish
- Pear slices for garnish
- Orange slices for garnish
Instructions
- In a large pitcher or punch bowl, combine Empress 1908 Indigo Gin, brandy, sparkling wine, pomegranate juice, black tea, soda water, and cinnamon syrup.
- Add cinnamon sticks, apple slices, pear slices, and orange slices to the mixture.
- Stir thoroughly to ensure all ingredients are well combined.
- Cover and let the sangria sit in the refrigerator overnight to allow the flavors to meld.
- Before serving, add ice to the pitcher or punch bowl to keep the sangria chilled.
- Serve in glasses, making sure to include some of the fruit slices and a cinnamon stick in each serving.
Notes
Pro Tips
- Brew black tea in advance and let it cool fully before mixing.
- For a sweeter sangria, add extra cinnamon syrup or a touch of honey.
- If using sparkling wine, add it right before serving to preserve the bubbles.
