Ingredients:

  • 750 ml Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
  • 1.5 cups Fireball Cinnamon Whisky
  • 3 cups Unfiltered Apple Cider
  • 0.5 cup Sparkling Ginger Ale
  • 3 tbsp Pumpkin Puree
  • 0.25 cup Pure Maple Syrup
  • 1 tsp Pumpkin Pie Spice
  • 2 Cinnamon sticks
  • 2 Honeycrisp apples, thinly sliced into rounds
  • 1 Bosc pear, sliced
  • 1 Orange, sliced into half-moons

Instructions:

  1. Whisk the 3 tbsp Pumpkin Puree, 0.25 cup Pure Maple Syrup, and 1 tsp Pumpkin Pie Spice in a small bowl.
  2. Pour 1.5 cups Fireball Cinnamon Whisky into the bowl and whisk until the mixture is completely smooth and velvety.
  3. Transfer this spiced mixture into your large glass pitcher.
  4. Add the 3 cups Unfiltered Apple Cider and the 750 ml Crisp White Wine.
  5. Stir the liquids vigorously for about 30 seconds until the color is a uniform, glowing amber.
  6. Gently drop in the 2 sliced Honeycrisp apples, 1 Bosc pear, 1 orange, and 2 cinnamon sticks.
  7. Cover the pitcher with plastic wrap and chill in the refrigerator for at least 4 hours.
  8. Stir the sangria once more just before serving until any settled puree is redistributed.
  9. Top with the 0.5 cup Sparkling Ginger Ale right before pouring into glasses.
  10. Garnish individual glasses with a slice of the soaked fruit and a fresh cinnamon stick if you're feeling fancy.