Pumpkin Spice Cinnamon Whisky Sangria
White wine, cinnamon whisky, pumpkin puree and apple cider with apples, orange, cinnamon and nutmeg, chilled for 2 to 4 hours or overnight.
Pumpkin Spice Cinnamon Whisky Sangria
Course: DrinksDifficulty: Easy8
servings15
minutes2
hoursWhite wine, cinnamon whisky, pumpkin puree and apple cider with apples, orange, cinnamon and nutmeg, chilled for 2 to 4 hours or overnight.
Ingredients
1 bottle (750 ml) white wine, like Pinot Grigio or Sauvignon Blanc
1 cup cinnamon whisky
1/2 cup unsweetened pumpkin puree
2 cups apple cider
2 apples, sliced (Granny Smith or Honeycrisp)
1 orange, sliced
2 cinnamon sticks
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup, optional, for sweetness
6 cinnamon sticks, for garnish
4 cups ice, for the glasses
Directions
- Slice the apples and the orange.
- In a large pitcher, combine the white wine, cinnamon whisky, pumpkin puree and apple cider.
- Stir well until the pumpkin puree is fully mixed into the liquid.
- Add the sliced apples and orange slices.
- Add the cinnamon sticks, ground nutmeg and ground cinnamon.
- If you want it a bit sweeter, stir in the maple syrup.
- Cover the pitcher and refrigerate for at least 2 to 4 hours to let the flavors combine. For best results, leave it overnight.
- Stir again before serving.
- Pour the sangria over ice in tall highball glasses, making sure each serving gets a mix of fruit slices.
- Garnish with a cinnamon stick and a dash of nutmeg.
Notes
- For a version without alcohol, use white grape juice for the wine and extra cider for the whisky. Use plain pumpkin puree, not pie filling. Keep it covered in the fridge for about 3 days and whisk before each pour. Cut back the whisky if you find it too hot.
Pumpkin in a sangria
Whisking pumpkin puree into the wine mixture gives the drink body and a soft autumn flavor. Cinnamon whisky adds heat, apple cider adds sweetness, and sliced apples add a crisp bite. Stir until the puree is smooth, and no lumps remain.
Granny Smith or Honeycrisp both hold up in the chill.
Swaps
Pumpkin pie spice can replace the nutmeg and cinnamon, in a small dose. Plain bourbon works if you do not like cinnamon whisky, though it is less sweet.
Pie filling does not work in place of puree, because it brings sugar and spice that throw the balance off.
Serve and store
Great beside a cheese plate, roasted squash or a pork dish. Whisk before each pour. The pumpkin settles to the bottom as it sits, so a quick stir fixes that.
The pitcher keeps covered for a few days in the fridge.
One mistake to watch
Heavy-handed nutmeg. A little goes a long way, and too much turns the drink dusty and bitter. Add the ground spices a pinch at a time, and stir well, because they float. A slice of orange in each glass brightens the whole thing and cuts the sweetness.
Pumpkin Spice Cinnamon Whisky Sangria at a glance
- Prep time: 15 minutes
- Servings: 8 servings
- Ingredients: 12, led by bottle (750 ml) white wine, cinnamon whisky, unsweetened pumpkin puree, apple cider
Tips for Pumpkin Spice Cinnamon Whisky Sangria
For a version without alcohol, use white grape juice for the wine and extra cider for the whisky. Use plain pumpkin puree, not pie filling. Keep it covered in the fridge for about 3 days and whisk before each pour. Cut back the whisky if you find it too hot.
Pumpkin Spice Cinnamon Whisky Sangria FAQ
How many people does Pumpkin Spice Cinnamon Whisky Sangria serve?
This recipe makes 8 servings.
What do I need to make Pumpkin Spice Cinnamon Whisky Sangria?
12 ingredients, led by bottle (750 ml) white wine, cinnamon whisky, unsweetened pumpkin puree, apple cider. Amounts are in the recipe card above.
Part of: 25 Easy Fall Sangria Recipes for Thanksgiving and Cozy Nights
