This Fall Sangria is so easy and is filled with maple syrup, cinnamon, orange, vanilla, rum, apples, pear, and pinot grigio! Don’t forget the cinnamon sugar rim!
Happy Friday, guys! It’s no secret that I <3 sangria. I made my Watermelon Sangria 4 times this past summer over the course of only a month.
Obsessed much?
Yes.
Now that summer is officially over, I need to get my sangria fix in a less summery, more fall-y way: enter –> Fall Sangria.
It has all your favorite fall flavors: maple, cinnamon, apple, pear in one cute little cocktail. Make a batch (or two) this weekend and be oh so happy you did.
I love this fall sangria for two reasons:
1. It’s super easy to make. You know I loooove me an easy cocktail recipe.
2. Make it once and you’ve got 4-6 servings (depends on who’s pouring, amiright? 😉 ) Which means, you’re either set for the night, or you can host a little party and have drinks ready before people arrive!
This fall sangria is easy, but it also can be made ahead of time and it starts with the simple syrup.
4 words: Maple. Cinnamon. Simple. Syrup.
4 more words: Yummy. Cozy. Warm. Delicious.
Basically you take water and maple syrup and infuse a cinnamon stick into it for about 10 minutes and stir in some vanilla. That’s it! Ridiculously easy and ridiculously tasty.
After that, you’re pretty much just dumping stuff into a pitcher: Pinot Grigio, rum (<– we were generously gifted with this Diplomatico Reserva Exlusiva and it’s yum) , orange juice, and fruit!
This fall sangria definitely tastes best after it’s had a chance to sit in the fridge for a bit, so make this the night before!
To serve, find some cute mason jars (because I’m still obsessed….are they still cool? 😉 ) and dip the rims in cinnamon/sugar…because
1. It’s adorable
2. You can never have too much sugar
Then fill the glasses with ice, pour in the sangria, garnish with some fruit, and top with my very favorite thing in the whole world: ginger beer.
I. Love. Ginger. Beer. One of the first cocktails I ever had – and liked – was a Dark n’ Stormy. One sip and I was hooked. I just love the spice and fizziness the ginger beer gives this fall sangria.
It’s Friday, so I’m keepin’ this short and sweet…sooooo long story short?
Make this Fall Sangria.
– Jennifer
Who doesn’t love a good cocktail on a Friday? You might also want to check out:
Fall Sangria
Equipment for this recipe
Ingredients
Fall Sangria
- 1 (750 ml) bottle pinot grigio
- 1 cup spiced rum
- ½ cup freshly squeezed orange juice
- ½ cup cinnamon maple simple syrup recipe below
- 1 orange sliced
- 1 honey crisp apple sliced
- 1 bartlett pear sliced
- ginger beer for topping
Cinnamon Maple Simple Syrup
- ½ cup water
- 1 cinnamon stick
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Cinnamon Sugar Rim
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- additional cinnamon sticks for serving if desired
Instructions
Cinnamon Maple Simple Syrup
- Place water and cinnamon stick in a small saucepan.
- Simmer for 10 minutes.
- Add in maple syrup and vanilla and cook an additional 2 minutes, or until the maple syrup has melted into the water.
- Let cool slightly before using it in the sangria below.
Fall Sangria
- In a large pitcher, combine pinot grigio, rum, orange juice, simple syrup, and sliced fruit.
- Place in fridge and let chill. The longer it sits, the more flavorful it becomes!
Cinnamon Sugar Rim
- Whisk together cinnamon and sugar. Place on a plate.
- Rub the rim of your glasses with water and dip in the cinnamon sugar.
- Fill glasses with ice and pour in sangria about 3/4 of the way full.
- Top with ginger beer and serve with an additional cinnamon stick if desired!
- Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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