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Turn Your Summer Sangria Into the Perfect Fall Cocktail


The Hudson Valley’s Freefall Sangria proves just how versatile – and delicious – the warm-weather drink can be.

When it comes to summertime sips, sangria is iconic. Although we love a good rosé, there’s nothing like a fruity glass of sangria to pair with a savory barbecue on a breezy evening. Once fall rolls around, however, the beloved beverage often gets forgotten as hardier red wines and dry whites take center stage.

Instead of saying farewell to sangria-filled evenings, upgrade the drink with fall-appropriate flavors. Local expert Christine Kelley, owner of Freefall Sangria, shares her tips to tweak the drink for the season.

“Our [sangria] is quite different than most others since it is twice the alcohol and not so sweet,” Kelley explains. “It’s also very bold in flavor so it works very well as a cocktail base.”

For autumn, she recommends “Some Like It Hot” (recipe below) or the “Freefall Sour” (recipe here).

Some Like It Hot


1 bottle Freefall Sangria
2 cups apple cider

Option 1:

3 cinnamon sticks
6 allspice berries
8 cloves
2 star anise
¼ orange

Pierce orange with cloves. Place all ingredients in pot and heat on low for 20 minutes. Strain and serve warm.

Option 2:

3 tea bags of mulling spices

Heat for 20 minutes on low.

*For even more warmth, you can add brandy or bourbon after you heat the sangria.

“Some Like It Hot” is a new take on mulled wine.

Related: 2018’s Best Rosé Wines, Made by American Women

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