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.
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
Instructions
Instructions
- In a pitcher, combine red wine, Fireball Cinnamon Whisky, pumpkin ale, ground cinnamon, nutmeg, and cloves. Stir to blend spices.
- Whisk in pumpkin puree and honey until smooth and glossy.
- Add diced apple, orange slices, and cinnamon sticks.
- Cover and refrigerate for at least 4 hours to allow flavors to meld.
- 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.