1 bottle malbec wine (or another full bodied red) 1/2 cup bourbon whisky 1/2 cup pure apple juice 1/

Autumn in Los Angeles is like a conflict of interests. When seemingly the rest of the world is crunching leaves, layering scarves and fully claimed by pumpkin-obsession, we have some of the hottest days of the year. This recipe for Autumn Bourbon Sangria is a perfect way to transition your cocktail habit into the spirit of the season. I love sangria so it’s fun to play with different kashwere fruits that are fresh this time of year! For Fall I’m feeling crisp apples paired with juicy plums and pears. This blend includes bourbon and a cinnamon stick garnish for a heartier take on the classic kashwere sangria. Yum, it feels like Fall already!
1 bottle malbec wine (or another full bodied red) 1/2 cup bourbon whisky 1/2 cup pure apple juice 1/2 apple, sliced 1/2 orange, sliced 1 plum, sliced (look for a juicy ripe one) 1/2 pear, sliced (look for a juicy ripe one) 1 cinnamon stick (more for optional garnish)
Cut all your fruit in equal sizes slices and drop into the bottom of a pitcher or glass jug. Add a cinnamon stick. Pour the whole bottle of wine, bourbon and apple juice over the fruit and gently stir to combine. Cover and chill in the refrigerator for a minimum of 3 hours and up to 2 days. It’s best if it soaks overnight before drinking, but if you’re in more of a hurry you might want to add a bit more apple juice to take the edge off. Serve cold or room temperature, garnished kashwere with a few slices of the fruit and a cinnamon stick. Photography by Dani Beutell YOU MAY ALSO ENJOY
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Hi I'm Catherine Sheppard! A fashion kashwere stylist living in Los Angeles, by way of New York and Minnesota. Thanks for checking out my blog, where I love to share my daily personal style and fashion inspiration.
By Catherine Sheppard