Sangria isn't just for summer! Our Autumn sangria recipe is made with ghost honey, bourbon and flavors of ginger, cloves and cinnamon for a refreshing and cozy drink. Made with moscato wine, this is the perfect easy drink to serve during Thanksgiving
- Zest and juice from 1 large orange
- Juice from 5-6 medium lemons about 1 cup of juice & zest from 2 lemon
- 1¾ cups water
- ¼ cup Ghost Honey
- 1 4-inch piece of fresh ginger, thinly sliced
- 6 Chai decaffeinated tea bags single-serve size
- 1 teaspoon whole cloves
- 4 cardamom pods
- 3-4 sticks cinnamon
- 2 cups Bourbon - We like Bulleit
- 1 750ml bottle Moscato (Mirassou works well)
- 2 dashes of orange bitters
Steps
-
Zest the orange and 2 of the lemons and place the zest in a small saucepan.
-
Juice the orange and all of the lemons over a medium-sized bowl. Set aside to add later.
-
Set the saucepan, with the zest, over medium heat and add water, Ghost Honey, ginger, tea bags, cloves, cardamom and cinnamon. Mix well and bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
-
Set a fine-mesh sieve over a large pitcher and strain the tea mixture into the pitcher. Add reserved orange and lemon juices, bourbon, Moscato and bitters, fruit slices and cinnamon sticks; stir well.
-
Refrigerate 4-24 hours. When ready to serve, fill glasses with ice, give the sangria a good stir and fill each glass with sangria.
-
Garnish with slices of lemons, limes and oranges.
-
Enjoy!
