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Pumpkin Spice Fireball Sangria

Pumpkin Spice Fireball Sangria

This sangria marries red wine with Fireball Cinnamon Whisky, pumpkin puree, and seasonal spices for a spiced fall cocktail. After a 4-hour chill, fruit and cinnamon sticks add texture and aroma to every glass.
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Prep Time 10 minutes
Resting Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

Ingredients
  • 750 ml red wine
  • 1 cup Fireball Cinnamon Whisky
  • 12 oz pumpkin ale
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 cup pumpkin puree
  • 2 Tbsp honey
  • 1 apple cored and diced
  • 1 orange sliced
  • 2 cinnamon sticks optional garnish

Method
 

Instructions
  1. In a pitcher, combine red wine, Fireball Cinnamon Whisky, pumpkin ale, ground cinnamon, nutmeg, and cloves. Stir to blend spices.
  2. Whisk in pumpkin puree and honey until smooth and glossy.
  3. Add diced apple, orange slices, and cinnamon sticks.
  4. Cover and refrigerate for at least 4 hours to allow flavors to meld.
  5. Serve over ice, garnish each glass with a cinnamon stick.

Notes

I found whisking honey into a warm splash of wine helps it dissolve faster.
For best fruit texture, serve within 24 hours of chilling.
If you like extra spice, sprinkle a pinch of nutmeg over each serving.