Fall Gin Sangria with Pomegranate and Black Tea
Gin, brandy, dry white or sparkling wine, pomegranate juice, black tea and cinnamon syrup with apple, pear and orange, rested overnight and served over ice.
Fall Gin Sangria with Pomegranate and Black Tea
Course: DrinksDifficulty: Easy8
servings15
minutes8
hoursGin, brandy, dry white or sparkling wine, pomegranate juice, black tea and cinnamon syrup with apple, pear and orange, rested overnight and served over ice.
Ingredients
6 ounces gin
2 ounces brandy
1 bottle (750 ml) dry white or sparkling wine
8 ounces pomegranate juice
8 ounces black tea, brewed and cooled
8 ounces soda water
2 ounces cinnamon syrup
3 cinnamon sticks
1 apple, sliced
1 pear, sliced
1 orange, sliced
4 cups ice, for the pitcher and glasses
Directions
- Brew the black tea and let it cool completely.
- Slice the apple, pear and orange.
- Measure the gin and brandy with a double jigger.
- In a large pitcher or punch bowl, combine the gin, brandy, wine, pomegranate juice, black tea, soda water and cinnamon syrup.
- Add the cinnamon sticks and the apple, pear and orange slices.
- Stir thoroughly with a long bar spoon to make sure everything is 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 fruit slices in each serving.
- Add a cinnamon stick to each glass.
Notes
- For a version without alcohol, replace the gin and brandy with extra black tea and pomegranate juice and use sparkling water. The soda water loses its fizz overnight, so add it to each glass if you want bubbles. Covered in the fridge it keeps for about 2 days. Use sparkling wine instead of white for a livelier pour.
Gin in a fall sangria
Gin and brandy both go in, which is unusual. The gin adds a botanical lift, the brandy adds warmth, and cooled black tea gives light tannin that holds the fruit flavors together. The overnight rest pulls it together.
Let the tea cool completely first, or it warms the wine.
Swaps
Sparkling wine can replace the white. Plain vodka works if you do not like gin. Apple cider can step in for the pomegranate juice.
Soda water goes flat overnight, so add a fresh splash to each glass.
Serving
Pour over ice and add a sliced pear. Serve with a cheese board, roasted nuts or sage-rubbed pork.
Kept covered in the fridge, the base lasts about two days.
Make it ahead
Brew the tea the day before and chill it, so the whole pitcher mixes cold and the ice lasts longer. Make the cinnamon syrup in a small batch, and keep any extra for cocktails. For a lighter drink, top each glass with soda water rather than mixing it all in, and serve in tall glasses over ice.
Fall Gin Sangria with Pomegranate and Black Tea at a glance
- Prep time: 15 minutes
- Servings: 8 servings
- Ingredients: 12, led by gin, brandy, bottle (750 ml) dry white or sparkling wine, pomegranate juice
Tips for Fall Gin Sangria with Pomegranate and Black Tea
For a version without alcohol, replace the gin and brandy with extra black tea and pomegranate juice and use sparkling water. The soda water loses its fizz overnight, so add it to each glass if you want bubbles. Covered in the fridge it keeps for about 2 days. Use sparkling wine instead of white for a livelier pour.
Fall Gin Sangria with Pomegranate and Black Tea FAQ
How many people does Fall Gin Sangria with Pomegranate and Black Tea serve?
This recipe makes 8 servings.
What do I need to make Fall Gin Sangria with Pomegranate and Black Tea?
12 ingredients, led by gin, brandy, bottle (750 ml) dry white or sparkling wine, pomegranate juice. Amounts are in the recipe card above.
Part of: 25 Easy Fall Sangria Recipes for Thanksgiving and Cozy Nights
