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).
1 bottle Freefall Sangria
2 cups apple cider
3 cinnamon sticks
6 allspice berries
2 star anise
Pierce orange with cloves. Place all ingredients in pot and heat on low for 20 minutes. Strain and serve warm.
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.