It’s only September 2nd (Happy Birthday Tracy!) but I’m already seeing the early signs of fall and couldn’t be more excited! It’s been gloomy and rainy the past several days which just makes me want to snuggle into one of my crazy cat lady/grandma sweaters, grab a book, and sip on a glass of this sangria. Fresh red apples, plums, and pears makes this as sweet and crisp as an autumn day with a finish of warm spices like cinnamon, cloves, and pumpkin pie spice. A generous amount of Sailor Jerry Rum accentuates the flavors even more and bubbly champagne adds a festive feel to it.
(makes 5-6 glasses)
2 delicious red apples, cored
2 red plums, pit removed
1 Bosc pear, cored
1 tsp pumpkin pie spice
1/4 tsp ground cloves
3 cinnamon sticks + extra for garnish
1 1/2 Tbs honey
1 bottle of white wine (pinot grigio)
1/2 cup Sailor Jerry Rum
1 bottle of champagne
Cut fruit into bite sized pieces and add to a large pitcher. Add pumpkin pie spice, ground cloves, cinnamon sticks, and honey. Top with white wine and Sailor Jerry Rum.
Lightly stir to mix, cover, and refrigerate for 24 to 48 hours, stirring after one day. I chose to cover the surface of mine with plastic wrap to prevent the top fruits from browning and only let mine go for 24 hours. The flavor was still extremely potent, but you can always let it go another day for that extra boozy soaked fruit!
Fill wine glasses about 2/3 of the way full, add a handful of the soaked fruit, top off with champagne, garnish with a cinnamon stick, and serve!