Sparkling Fall Sangria
Sparkling wine, bourbon, apple cider and soda water with lemon and a cooled spiced syrup, served in caramel and cinnamon-sugar rimmed glasses.
Sparkling Fall Sangria
Course: DrinksDifficulty: Easy16
servings30
minutes15
minutesSparkling wine, bourbon, apple cider and soda water with lemon and a cooled spiced syrup, served in caramel and cinnamon-sugar rimmed glasses.
Ingredients
1 bottle (750 ml) sparkling wine
8 ounces bourbon
32 ounces apple cider
28 ounces soda water
8 ounces water, for the syrup
1 cup sugar, for the syrup
1 teaspoon pumpkin pie spice, for the syrup
1/2 teaspoon cinnamon, for the syrup
1/2 cup lemon juice
Caramel sauce, for rimming
Cinnamon sugar, for rimming
4 cups ice, for the glasses
1 apple, thinly sliced, for garnish
1/2 cup cranberries, for garnish
Directions
- Make the syrup first: combine the water, sugar, pumpkin pie spice and cinnamon in a small saucepan.
- Heat the syrup, stirring, until the sugar dissolves and the spices are fragrant, then take it off the heat.
- Let the syrup cool completely; chill it in the fridge to speed things up. Re-seal any open bottle with wine bottle stoppers.
- Put the chilled sparkling wine, bourbon and apple cider in a large pitcher or beverage dispenser.
- Pour in the cooled spiced syrup and the lemon juice. Plastic champagne flutes are safer for a party.
- Pour in the soda water slowly and stir gently so the bubbles survive.
- Dip the rim of each glass into caramel sauce, then into cinnamon sugar, coating it evenly.
- Fill the rimmed glasses with ice if you like.
- Pour the sparkling fall sangria over the ice.
- Garnish with a thin apple slice and a few cranberries and serve at once.
Notes
- For a version without alcohol, use sparkling apple juice for the wine, extra cider for the bourbon and keep the syrup and lemon. The syrup keeps in a jar in the fridge for about 3 days. Mix the finished drink only when guests arrive, because once the soda is in it goes flat within an hour or two. Make a double batch of syrup if you are serving a crowd.
Spiced syrup and a rim
The syrup is the key. Pumpkin pie spice and cinnamon cooked with sugar give the sparkling wine and bourbon a warm, fall flavor. Cool it completely before you mix.
Rimming the glasses with caramel and cinnamon-sugar turns it into a party drink.
Swaps and a mistake
Prosecco or Cava both work in place of sparkling wine. Rye is fine for bourbon. Pear cider can replace some apple cider.
Do not mix the finished drink early. Once the soda is in, it goes flat within an hour or two.
Plan ahead
Make the syrup up to three days ahead and keep it in a jar. Serve with roasted nuts, brie and baked ham. The syrup and the rimmed glasses can all be ready, with mixing saved for the last minute.
Rimming the glasses
Dip the rim in caramel first, then in cinnamon sugar. Do it just before guests arrive, so the rim stays sticky. Keep the caramel slightly warm so it spreads. Chill the glasses beforehand, and pour slowly down the side of each glass. Serving sixteen means you can set up a station with rimmed glasses ready.
Sparkling Fall Sangria at a glance
- Prep time: 30 minutes
- Servings: 16 servings
- Ingredients: 14, led by bottle (750 ml) sparkling wine, bourbon, apple cider, soda water
Tips for Sparkling Fall Sangria
For a version without alcohol, use sparkling apple juice for the wine, extra cider for the bourbon and keep the syrup and lemon. The syrup keeps in a jar in the fridge for about 3 days. Mix the finished drink only when guests arrive, because once the soda is in it goes flat within an hour or two. Make a double batch of syrup if you are serving a crowd.
Sparkling Fall Sangria FAQ
How many people does Sparkling Fall Sangria serve?
This recipe makes 16 servings.
What do I need to make Sparkling Fall Sangria?
14 ingredients, led by bottle (750 ml) sparkling wine, bourbon, apple cider, soda water. Amounts are in the recipe card above.
Part of: 25 Easy Fall Sangria Recipes for Thanksgiving and Cozy Nights
