Fall Sangria

When the weather shifts and the afternoons start to feel cooler, I always look forward to bringing out big-batch drinks that feel warm and inviting. This Fall Sangria became one of my easy favorites after making it for a small backyard dinner last year. I remember everyone reaching for refills before the food was ready, and the mix of cinnamon, rosemary, red wine, and apples made the whole table smell like the start of fall.

I love this drink because it feels relaxed but still has enough personality to fit right into holiday gatherings. It is easy to prep ahead, which takes the pressure off when you are hosting. Pour everything into a pitcher, let the fruit soak, and the flavor turns deeper as it sits. It is the kind of drink you can serve at a potluck, a cozy night in, or even while carving pumpkins with friends.

If you want a holiday cocktail that brings color, spice, and a little sparkle, this Fall Sangria fits right in. It tastes rich without feeling heavy, and the splash of soda water keeps every glass fresh and bubbly.

Why You’ll Love This

The Fall Sangria combines red wine, warm spices, bright fruit, and a hint of maple. It is simple to make, easy to batch, and flexible enough for casual or special events.

Here is what makes this recipe a go-to

• Easy to prep ahead for stress-free serving
• Seasonal fruit adds color and flavor
• Maple syrup brings gentle sweetness
• Cinnamon and rosemary give warm fall notes
• Soda water adds a crisp finish
• Works well for groups of any size

Once you try it, you will see how naturally it fits into everything from weeknight dinners to big holiday meals.

Ingredients

This Fall Sangria uses familiar ingredients that come together in a balanced mix. Red wine sets the base, the fruit gives fresh flavor, and the spices add warmth that works perfectly for colder months.

You will need

• 2 bottles Red spanish wine
• 4 ounces Triple sec
• 12 ounces soda water
• 2 ounces maple syrup
• 2 green apples, diced
• 1 orange chopped
• 2 rosemary sprigs, fresh
• 2 cinnamon sticks
• Fresh rosemary sprigs, cinnamon sticks, or a pinch of ground cinnamon for garnish

Each ingredient adds something valuable. Spanish wine offers soft tannins and rich fruit flavors. Maple syrup provides a smooth sweetness. Apples and oranges soak up the wine and add natural juice as they rest. Cinnamon and rosemary add scent and warmth that match the season.

Suggested Liquor Brands and Substitutions

Choosing the right wine and Triple sec helps keep the Fall Sangria balanced. You don’t need expensive bottles, but using steady, reliable brands yields the best results.

Try these options

• Campo Viejo Tempranillo, a classic Spanish red with smooth fruit notes
• Borsao Garnacha, affordable and full-flavored
• Cointreau, a crisp, high-quality Triple sec
• Dekuyper Triple Sec, a budget-friendly option that works well
• Homemade maple simple syrup, if you prefer a thinner sweetness
• Sparkling water, if you want a lighter fizz than soda water

For a richer sangria, opt for a Tempranillo. If you want something juicier, Garnacha works even better.

Equipment and Glassware

You will not need fancy equipment to make this Fall Sangria. The simplicity is part of what makes it so easy to serve a crowd.

Helpful items

• Pitcher
• Rocks Glass
• Jigger
• Bar Spoon

Any large container will work, as long as it gives the fruit space to soak in the wine.

How to Make It

The Fall Sangria comes together in just a few steps. Most of the flavor develops while it sits in the refrigerator, so the hands-on work stays easy.

1. Add the red wine, Triple sec, apples, orange, maple syrup, rosemary, and cinnamon sticks to a large pitcher.
2. Stir well so everything blends evenly.
3. Place the pitcher in the refrigerator for 3 to 4 hours. Overnight gives an even richer flavor.
4. When ready to serve, add ice to each glass.
5. Pour the sangria over ice.
6. Top with soda water for a refreshing fizz.
7. Garnish with rosemary or cinnamon.

If you want the drink to taste sweeter, add a little extra maple syrup before serving.

Pro Tips

Small touches help your Fall Sangria taste its best. These steps deepen the flavor and keep the drink fresh and bright.

Try these tricks

• Use Spanish Tempranillo or Garnacha for an authentic flavor
• Chill for at least three hours so the fruit absorbs the wine
• Slice fruit thinly to maximize flavor
• Adjust the sweetness with more or less maple syrup
• Add soda water just before serving to keep the fizz
• Break cinnamon sticks to release more spice
• Keep garnishes fresh and add at the last minute
• Use large ice cubes so the drink does not water down too fast

Once you learn the balance you like, it gets even easier to adjust this recipe for future gatherings.

Variations

This recipe is easy to personalize. A few minor adjustments let you match different tastes or seasonal themes.

Here are some ideas

• Add pears for a softer, juicier twist
• Swap maple syrup for honey
• Use sparkling apple cider instead of soda water
• Make a white wine version with Sauvignon Blanc
• Create a nonalcoholic batch with alcohol complimentary wine

These variations help you keep the recipe fresh from fall to winter.

When to Serve and Pairings

The Fall Sangria fits many occasions because it is light enough for daytime gatherings and warm enough for cool evenings. It works exceptionally well for holiday events and potlucks.

Serve it for

• Friendsgiving
• Backyard fall dinners
• Casual weekend brunch
• Holiday parties
• Big family meals

Pair it with

• Cheese boards
• Roasted nuts
• Stuffed mushrooms
• Apple desserts
• Herb chicken dishes

This sangria pairs well with anything that has an earthy, savory, or lightly sweet flavor.

Storage and Serving Notes

Fall Sangria stores well, which makes it ideal for prepping ahead. Keep it refrigerated and let the fruit stay in the wine. This makes the flavor deeper over time. Add soda water only right before serving so the fizz stays fresh.

Leftover sangria keeps for about two days. The fruit gets softer, but the flavor stays pleasant.

FAQs

Here are some common questions people ask about Fall Sangria.

Can I use a different red wine?
Yes. Choose one that tastes smooth and not too dry. Spanish reds work best, but Merlot or Pinot Noir also work.

How sweet should sangria be?
It depends on your taste. Start with the listed amount, then add more maple syrup as needed.

Can I skip the soda water?
You can, but the fizz adds a refreshing finish that balances the spice.

Can I make Fall Sangria ahead of time?
Yes, and it is actually better that way. The fruit needs time to soak and release flavor.

Should the fruit stay in the pitcher
Yes. It continues to add flavor as the sangria rests.

More Cocktails to Try

If you enjoy the Fall Sangria, these recipes fit the same cozy, seasonal mood.

• Frozen Peach Margarita: cold and fruity for warm days
• Honeycrisp Apple Sangria: crisp apple flavor with warm spice
• Spiced Apple Sangria: a deeper mix with cinnamon and citrus
• Pear Vodka and Cranberry Cocktail: bright fruit with a smooth finish
• Red Wine Apple Cider Sangria: rich and full of fall flavor