Paul Kushner
Fall Sangria is a seasonal spin on the traditional Spanish favorite, blending deep red wine with citrus, apples, warm spices, and a hint of maple sweetness. Infused with rosemary and cinnamon, this sangria captures the cozy flavors of autumn while remaining crisp and refreshing. A touch of triple sec brightens the blend, while soda water adds a lively fizz just before serving. With its balance of fruit, spice, and sweetness, this sangria is perfect for fall gatherings, holiday dinners, or evenings when you want a festive, make-ahead drink that showcases the flavors of the season in every sip.
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Tasting Notes
Fall Sangria highlights the warmth of autumn flavors while remaining refreshing enough to serve at gatherings. Spanish red wine provides a rich base with notes of dark fruit and spice, while Triple Sec adds a subtle citrus brightness. Maple syrup rounds out the flavor with natural sweetness, tying in seasonal depth. Fresh apples and oranges contribute crisp, juicy elements, while rosemary and cinnamon create an aromatic, earthy backbone. The addition of soda water before serving provides lift, making the sangria lighter on the palate. Each sip carries fruit, spice, and a gentle fizz, perfect for cool-weather celebrations.
Equipment and Glassware
Making Fall Sangria requires a few basic tools but benefits from thoughtful preparation. A large pitcher or carafe is essential for combining and chilling the ingredients, with enough space to hold both wine and fruit. A long wooden spoon or muddler helps press the apples and oranges slightly, releasing extra flavor into the wine. For serving, wine glasses or stemless tumblers work best, as they allow enough space for ice and fruit garnish. Use a strainer if you prefer a cleaner pour without fruit pieces in every glass. Finally, fresh ice and soda water are necessary for serving.
Ingredients
- 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 sprigs fresh rosemary
- 2 cinnamon sticks
- Fresh rosemary sprigs, cinnamon sticks, or a pinch of ground cinnamon for garnish
Instructions
- In a large pitcher, combine the red wine, Triple sec, diced apples, chopped orange, maple syrup, rosemary sprigs, and cinnamon sticks.
- Stir well to mix the ingredients together.
- Place the pitcher in the refrigerator and let the sangria chill for 3-4 hours to allow the flavors to meld.
- When ready to serve, fill each glass with ice and pour the sangria over the ice.
- Top each glass with a splash of soda water for a refreshing fizz.
- Garnish with a fresh sprig of rosemary and a pinch of ground cinnamon or a cinnamon stick for a festive touch.
- Serve immediately and enjoy the rich, spiced flavors of this Fall Sangria!
Pro Tips
- Use a Spanish Tempranillo or Garnacha for authentic flavor.
- Allow at least three hours of chilling; overnight resting deepens flavor.
- Slice fruit thinly to maximize contact with the wine.
- Adjust sweetness by adding more or less maple syrup to taste.
- Add soda water just before serving to maintain fizz.
- For stronger spice, break cinnamon sticks in half before adding.
- Garnish right before serving to keep herbs and spices fresh and aromatic.
When to Serve
Fall Sangria is ideal for gatherings during cooler months, especially when seasonal produce is at its peak. Its balance of fruit, spice, and red wine makes it fitting for autumn dinners, holiday celebrations, or weekend get-togethers. It works beautifully as a communal cocktail, since it can be prepared in advance and served in batches. Its spiced notes pair well with roasted dishes, hearty appetizers, or cheese boards. The lighter finish from soda water also makes it suitable for daytime entertaining, such as brunch or outdoor fall festivals. It’s versatile, festive, and seasonally inspired, making it a crowd favorite.
Which Liquor Brands to Choose
- Red Wine: Campo Viejo Tempranillo, Marques de Cáceres Crianza, or Torres Sangre de Toro.
- Triple Sec: Cointreau for balanced citrus, Combier for authenticity, or DeKuyper for accessibility.
- Maple Syrup: Use pure Grade A maple syrup for the richest flavor.
- Soda Water: Perrier, San Pellegrino, or Q Mixers for reliable carbonation.
- Spices & Garnish: Fresh rosemary, Ceylon cinnamon sticks, and organic apples and oranges for the cleanest taste.
Similar Cocktails
- Honeycrisp Apple Sangria
- Spiced Apple Sangria
- Pear Vodka and Cranberry Cocktail
- Red Wine Apple Cider Sangria
- Frozen Peach Margarita
Equipment
Ingredients
- 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 sprigs fresh rosemary
- 2 cinnamon sticks
- Fresh rosemary sprigs, cinnamon sticks, or a pinch of ground cinnamon for garnish
Instructions
- In a large pitcher, combine the red wine, Triple sec, diced apples, chopped orange, maple syrup, rosemary sprigs, and cinnamon sticks.
- Stir well to mix the ingredients together.
- Place the pitcher in the refrigerator and let the sangria chill for 3-4 hours to allow the flavors to meld.
- When ready to serve, fill each glass with ice and pour the sangria over the ice.
- Top each glass with a splash of soda water for a refreshing fizz.
- Garnish with a fresh sprig of rosemary and a pinch of ground cinnamon or a cinnamon stick for a festive touch.
- Serve immediately and enjoy the rich, spiced flavors of this Fall Sangria!
Notes
Pro Tips
- Use a bold Spanish red like Tempranillo or Garnacha for the best balance with spices.
- Let the sangria chill overnight for a deeper infusion of fruit and cinnamon.
- For added texture, leave the fruit pieces slightly larger so they stay crisp.
