This fall sangria was inspired by a recipe in the book ‘Seasonal Sangria’ by Dominique Devito – Fall Farmer on page 60 – which I added my own twist to.
3 bottles of red wine (La Farnacha Salvaje de Moncayo, Proyecto Garnachas from Binnys)
2 bottles apple cider (50 fl oz, Martinelli’s Cider)
3/4 cups apple brandy (Hartley Apple VSOP)
3/4 cups apple vodka (Smirnoff Green Apple)
1/2 cup apple liqueur
1 cup apple bourbon (Jim Bean)
2 red apples
2 green apples
Let sit at least 4-5 hours before serving.
*If keeping more than 2 days remove the cinnamon sticks.
Makes just shy of 2 1/2 gallons of sangria