Sangria Sundowners

Diana and I share a love for delicious cocktails, cozy sweaters and obsessing over gorgeous produce at the farmers’ market. This drink is the perfect cross-pollination of all that for fall. While we usually crave sangria on summer nights, we are making this super fall and very drinkable with better fruit pairings and skipping any added sugar. We did a market trip and got a bottle of Pinot Noir and set ourselves up for this cozy, yet refreshing drink. 

Persimmons are more than just an instagram-able fall fruit; we chose the ripe Fuyu variety to slice and add sweetness and a little spice to this sangria. Apples are a natural addition and really should be eaten soaked in wine more often. Pomegranate arils are too pretty not to be included, but give a pop of flavor when noshing on the drunken fruit at the bottom of your glass. Make this for yourself at the end of a long week, share with your favorites at Friendsgiving or just get over this election craziness with a few glasses. 

Happy drinking! 


ab + DZ

Fall Sangria
Yields 4
  1. 1, 750mL bottle of decent Pinot Noir -- we used an affordable bottle from California, please don't add booze and fruit to a nice bottle from Burgundy!
  2. 8 ounces brandy
  3. 1 medium apple, thinly sliced -- we used Honeycrisp
  4. 2 Fuyu persimmons, thinly sliced
  5. 4-5 ounces of pomegranate arils - a package is fine, but breaking up the fresh fruit is pretty fun!
  1. Stir about half the pomegranate arils into ice cubes, for presentation.
  2. Stir wine and brandy together in a pitcher. Add fruit. Let sit for at least 8 hours or overnight. Pour over ice to serve. Enjoy responsibility, but be sure not to forget the boozy fruit at the bottom.
Lucky Banks Eats

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