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The summer season may be on its way out, but that’s no reason to stop drinking like it’s summertime. As grapefruit and lemonade flavored booze gets packed away for next year’s beach trip, everything cinnamon, apple and pumpkin comes out to play. And play we will! Forget how miserable your farewell to summer is with these 10-minute transitional fall sangria recipes:

Sparkling White Cranberry Sangria (6-8 servings)

  • ¼ cup sugar
  • 1 cup rum
  • 1 cup diced red apple
  • 1 cup diced green apple
  • 1 cup fresh or frozen cranberries
  • 1 (750 mL) bottle chilled Chardonnay
  • 1 cup chilled white cranberry juice
  • 2 cups chilled club soda
  • lemon twist for garnish

In a large pitcher, mix together rum and sugar until sugar is dissolved. Add fruit, Chardonnay, and white cranberry juice. Chill for a few hours or overnight. When ready to drink, add club soda and stir, then pour concoction into ice filled glasses. Garnish with lemon twist and fruit from top of pitcher.

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Pomegranate Sangria: (6-8 servings)

  • 1 (750 mL) bottle red wine
  • 2 cups Pomegranate juice
  • 2/3 cup brandy
  • ½ cup freshly squeezed orange juice
  • 2 pears, chopped
  • 1 apple, chopped
  • Pomegranate seeds for garnish

Pour wine, Pomegranate juice, brandy, and orange juice into a large pitcher and stir. Add fruit (minus the pomegranate seeds) and refrigerate for a few hours or overnight. When ready to drink, sprinkle a few pomegranate seeds into each glass before serving.

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Pumpkin, Cinnamon & Apple Spiced Sangria (4 servings)

  • 2 apples, sliced
  • ½ cup cranberries
  • 1 tsp. salt
  • 3 cinnamon sticks
  • 1 orange, sliced
  • 1 pear, sliced
  • 2 Tbsp. pumpkin puree
  • 2 cups apple or pumpkin flavored bourbon
  • 1 ½ cups apple cider
  • Champagne

Add all ingredients except the champagne to a pitcher. Stir well and top off with champagne. Chill for an hour or so before serving.

Recipe found on