BY CHRISTINA MAU
“Sangria” is the Spanish term for a mix of fruit and wine and emerged on the American culinary radar when it was served during the 1964 World’s Fair. The word “sangria” is much more serious than the drink itself: it comes from the Latin word for blood, thanks to the original sangria’s reddish hue, a result of the red wine first used to make it. Since then, the drink has evolved, using whatever ingredients you desire. Regardless of how you choose to make your Sangria, it is the perfect drink for entertaining because not only can you make it ahead, it actually tastes better if it sits overnight.
This fall version is our go-to crowd pleaser, because of the secret ingredient . . . whiskey! Locally owned Locke and Co Rye pairs beautifully with the warm baking spices, and the overall presentation of the colorful fall fruit makes this a favorite in my house. You can find this whiskey at Bonnie Brae Liquor., so you get a delicious cocktail all while supporting local. Win – win!
2 bottles white wine, such as a dry Riesling
1 cup Locke and Co Rye Whiskey
1/2-3/4 c. brown sugar
2 dashes cinnamon
1 dash nutmeg
1 dash ground clove
1 orange, sliced
1 lemon, sliced
Sliced fall fruit such as peaches, pears, apples
1 cup berries, such as blackberries
1 bottle sparkling apple cider
Stir to combine the fruit and brown sugar in the bottom of a punch bowl. Add the spices. Pour in the whiskey and wine. Stir again. Refrigerate overnight if possible. Pour in the bottle of sparkling cider before serving, or top each glass with cider upon serving. To serve, ladle over ice. Garnish with a peach or pear slice and a cinnamon stick. Cheers!