Apple Bourbon White Sangria

31 12 2013

As you can see, I’ve been on an apple and bourbon kick 🙂 Might as well keep it going into 2014 with a festive New Year’s Eve cocktail!

Heading into this post, This Girl’s Gotta Eat had about 25,000 views on the blog in 2013…not too shabby! Thanks to everyone who stopped in for a visit and/or tried out a recipe! Here’s to another fun year of passionate cooking and recipe sharing….salute!

Apple Bourbon White Sangria

Apple Bourbon White Sangria

The following makes a big pitcher (adapted from Heartfelt Confessions):

  • 2 McIntosh apples, diced
  • 2 cups of cranberries
  • 6 cinnamon sticks (one .75 oz jar)
  • 6-8 fresh thyme sprigs
  • 1 cup bourbon
  • 4 cups apple cider
  • 1 bottle of mild bodied white wine

The day before you want to serve the sangria, combine the bourbon, apple cider and cranberries in a large pitcher and store (covered) in the fridge.

Then the next day, add the diced apples, thyme sprigs, cinnamon sticks and wine to the bourbon and apple cider; stir to mix.

Let the pitcher chill in the fridge for a minimum of 4 hours to give let the flavors absorb (I’m actually letting it chill for 8 hours).

If you have extra cranberries, apples, thyme and cinnamon sticks, you can add those to your glasses as a garnish before serving this cocktail.




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