Fall Sangria (honey Bourbon Sangria Recipe)

By Becky Hardin

Published Nov 17, 2019

Sangria isn’t just for summer! My fall sangria recipe is made with honey bourbon and flavors of ginger, cloves and cinnamon for a refreshing and cosy drink. Made with moscato wine, this is the perfect easy drink to serve during Thanksgiving.

If you’re looking for drinks to serve for your Thanksgiving, then this fall sangria may just be for you! It’s so easy to make a big pitcher of this wine cocktail ahead of time for easy entertaining! Be sure to check out my Orange Cranberry Sangria and Sweet Tea Sangria too!

How to Make This Fall Sangria Recipe

Place the orange and lemon zest into a saucepan and heat on the stovetop with the water, sugar, teabags and spices. Simmer for 5 minutes then let cool to room temperature.

Sieve the mixture into a large pitcher, add the orange juice, bourbon, moscato, bitters, fruit and cinnamon sticks. Stir well and refrigerate.

A wine glass garnished with fresh fruit - 5

Fall sangria with bourbon and cinnamon

This drink is somewhere between a red and white sangria. It’s still has a lightness to it but the spices add a wonderful earthy tone. The main flavors in this sangria are:

Orange and lemon
Ginger
Chai
Cloves
Cardamom
Cinnamon

How far ahead can you make sangria?

Sangria recipes are the perfect make ahead cocktail, and you really want to give it time to let all of those flavors meld together. Refrigerate the whole pitcher for at least 4 hours and up to 24. You can just grab and serve it and keep in the fridge between pours.

This recipe serves 10 and it’s easily doubled if you are expecting more.

Two glasses of fall sangria with orange slices - 6

Two glasses of sangria in front of a pitcher - 7

What is the best wine to use for this sangria recipe?

This is a white wine sangria, and I used Mirassou moscato. I recommend a moscato for this recipe as it’s sweetness works really well with those spices, it’s floral and airy and not overpowering. Moscato is also low in alcohol and easy to drink, so you can easily have a second glass!

Top tips for making fall sangria

Don’t add ice to the sangria pitcher as this will dilute the drink when it melts. Add the ice directly into the glasses as you serve.
Stir the sangria well before serving.
Garnish your glasses with fresh fruit and a cinnamon stick.

Fall sangria served in a wine glass with garnish - 8

For moreperfect fall drinks:

Caramel Apple Hot Toddy Cocktail
Instant Pot Apple Cider
Halloween Sangria
Pumpkin Spice White Russian Cocktail
Apple Butter Old Fashioned Cocktail
Apple Cider Mimosas
Red Sangria
Rose Sangria

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Ingredients1x2x3x

▢ Zest and juice from 1 large orange
▢ Zest from 2 lemons
▢ Juice from 5-6 medium lemons about 1 cup of juice
▢ 1¾ cups water
▢ ¼ cup granulated or brown sugar
▢ 2 tablespoons ginger paste or 1 4-inch knob ginger, thinly sliced
▢ 6 Chai decaffeinated tea bags single-serve size
▢ 1 teaspoon whole cloves
▢ 4 cardamom pods
▢ 3-4 sticks cinnamon
▢ 2 cups Honey Bourbon Jim Beam works well
▢ 1 750ml bottle Moscato (Mirassou works well)
▢ 1 teaspoon orange or regular bitters optional

Garnish:

▢ Slices of Pears Star Fruit and Cinnamon Sticks

Instructions

Zest the orange and 2 of the lemons and place the zest in a small saucepan.
Juice the orange and all of the lemons over a medium-sized bowl. Set aside to add later.
Set the saucepan, with the zest, over medium heat and add water, sugar, ginger, tea bags, cloves, cardamom and cinnamon. Mix well and bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
Set a fine-mesh sieve over a large pitcher and strain the tea mixture into the pitcher. Add reserved orange and lemon juices, bourbon, Moscato and bitters, fruit slices and cinnamon sticks; stir well.
Refrigerate 4-24 hours. When ready to serve, fill glasses with ice, give the sangria a good stir and fill each glass with sangria.
Garnish with slices of star fruit and pear.
Enjoy!

Becky’s Tips

Nutrition information is automatically calculated, so should only be used as an approximation.

Fall Sangria Recipe - Honey Bourbon Sangria

Ingredients

Zest and juice from 1 large orange
Zest from 2 lemons
Juice from 5-6 medium lemons about 1 cup of juice
1¾ cups water
¼ cup granulated or brown sugar
2 tablespoons ginger paste or 1 4-inch knob ginger, thinly sliced
6 Chai decaffeinated tea bags single-serve size
1 teaspoon whole cloves
4 cardamom pods
3-4 sticks cinnamon
2 cups Honey Bourbon Jim Beam works well
1 750ml bottle Moscato (Mirassou works well)
1 teaspoon orange or regular bitters optional

Garnish:

Slices of Pears Star Fruit and Cinnamon Sticks

Instructions

Zest the orange and 2 of the lemons and place the zest in a small saucepan.
Juice the orange and all of the lemons over a medium-sized bowl. Set aside to add later.
Set the saucepan, with the zest, over medium heat and add water, sugar, ginger, tea bags, cloves, cardamom and cinnamon. Mix well and bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
Set a fine-mesh sieve over a large pitcher and strain the tea mixture into the pitcher. Add reserved orange and lemon juices, bourbon, Moscato and bitters, fruit slices and cinnamon sticks; stir well.
Refrigerate 4-24 hours. When ready to serve, fill glasses with ice, give the sangria a good stir and fill each glass with sangria.
Garnish with slices of star fruit and pear.
Enjoy!

Notes

Nutrition

By Becky Hardin

Published Jul 12, 2017

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