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Thanksgiving Sangria

Thanksgiving Sangria is a vibrant, seasonal twist on the classic sangria, combining dry white wine, apple cider, and brandy with fall-inspired flavors of pumpkin, apple, and pomegranate. Finished with ginger beer for a fizzy touch, this sangria is a perfect addition to any holiday gathering.

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Thanksgiving Sangria

Thanksgiving Sangria

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Apple, apple cider, apple cider cocktails, blood orange cocktails, brandy, cinnamon, cinnamon cocktails, Dry White Wine, ginger beer, ginger beer cocktails, Lemon Juice, lemon juice cocktails, maple syrup cocktails, pomegranate, pomegranate cocktails, pumpkin butter, Thanksgiving, thanksgiving batch cocktails, thanksgiving cocktails
Servings: 8
Author: Paul Kushner

Equipment

Ingredients

Instructions

  • In a large pitcher, combine the white wine, apple cider, brandy, pumpkin butter, lemon juice, maple syrup, sliced apples, sliced blood oranges, pomegranate arils, and cinnamon sticks.
  • Stir well to incorporate all ingredients, then place the pitcher in the refrigerator to chill.
  • Just before serving, add the ginger beer to the pitcher, stirring gently.
  • Fill each glass with ice and pour the sangria over the ice. Top with additional ginger beer, if desired.
  • Garnish with a star anise for a festive presentation, and enjoy!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

This Thanksgiving Sangria offers a perfect balance of crisp apple cider, warming spices, and a hint of pumpkin richness, with a fizzy lift from the ginger beer. The combination of fruits and maple syrup adds layers of flavor, while the star anise and cinnamon provide an aromatic finish, making each sip festive and flavorful.

Thanksgiving Sangria
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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