Combine 1 bottle of white wine (I used a sauvignon blanc) with 2 cups of good quality apple cider and 1/2 cup of bourbon. Add 1 apple and 1 pear, sliced. Throw in a few cinnamon sticks and chill overnight in the refrigerator. I put a cinnamon stick and a few cranberries in each glass for a festive touch.
I love these acacia wedge servers for autumn and winter entertaining. The natural element lends a rustic feel to the otherwise fancy crystal. To keep the sangria cold I used a mini beverage tin and put tongs on the side in case anyone wanted to add ice to their drink.
If you'd prefer a sparkling version of this cocktail, I've made that too! You mix the cider and boubon with the cinnamon sticks and fruit (leaving out the wine). Then when you're ready to serve, pour some of the cider mixture into the bottom of a glass and top with champagne. Extra points for garnishing with a sprig of rosemary!
Photography by Darren Gantt