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Apple Bourbon Sangria

Cocktail Recipes

The latest classic and original cocktails, all kosher and ready for you.

Apple Bourbon Sangria

Robbie Medwed

We all have that one bottle of red wine we just can’t bring ourselves to drink because it’s just, well, not good. That bottle was made for this recipe, and this recipe is made to serve a crowd.

Pretty much any bottle of red wine will work, as will almost any fruit of your choosing. I like to start here, then mix things up depending on what I have. Use this recipe as a guide rather than a strict list.

The only rule: This has to be made in advance — as little as one day, as much as a few days.

  • 1 bottle red wine
  • 1 orange, cut into thin wedges
  • 1 large Bartlett pear (or pear variety of your choice), sliced into thin wedges
  • 1 large honeycrisp apple (or apple variety of your choice), sliced into thin wedges
  • 2 tablespoons whole cloves
  • 6 3-inch cinnamon sticks
  • 1 cup bourbon
  • ½ cup apple juice
  • Soda water and ice to top, optional


Slice all the fruit and throw the pieces into a pitcher. To minimize straining as you’re serving, stick all of the cloves into one or two of the orange wedges to keep them from floating around. Add all of the liquids and stir. Let the mixture sit in the fridge for at least a day.

It’s traditional to serve sangria over ice with a splash of soda and some pieces of fruit in the glass. I personally like my sangria without the ice or soda, but you can find what works best for you.


This recipe originally appeared in the Atlanta Jewish Times.