Apple Bourbon & Pumpkin Sangria

Makes 6 servings

Ingredients:

• 2 small honeycrisp apples, thinly sliced
• 1 orange, thinly sliced
• 1/2 tsp salt
• 1/2 tsp ginger powder
• 1 tsp whole cloves
• 3 cinnamon sticks
• 2 tbsp pumpkin butter or puree
• 1 cup apple or pumpkin flavored bourbon
• 2 cups apple cider
• 1 bottle of pink rosé wine
• ice cubes

Directions:

1. Add all ingredients (except ice cubes) into a tall large pitcher. Stir to combine and refrigerate for at least 24 hours.
2. To serve: Add ice cubes into glasses. Top it off with chilled sangria and fruits. Cheers!

NOTE: I made another version of this sangria with freshly roasted pumpkin instead of pumpkin butter. Allow the roasted pumpkin to cool at room temperature and you’d need 6 wedges (with skins on!). Add it into the sangria and allow all the flavors to steep for overnight. The sangria would look a little more hazier, but so delicious!