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Pumpkin Spice Fireball Sangria

A cozy and spiced autumn sangria featuring pumpkin, Fireball Cinnamon Whisky, fresh fruit, and warm spices, perfect for after gardening, fall gatherings, or a relaxing evening.
Calories:
Author: Sandra Myers

Ingredients

  • 1 bottle white wine 750 ml, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup Fireball Cinnamon Whisky
  • ½ cup pumpkin puree unsweetened
  • 2 cups apple cider
  • 2 apples sliced (Granny Smith or Honeycrisp)
  • 1 orange sliced
  • 2 cinnamon sticks
  • 1 tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 tbsp maple syrup optional

Instructions

  • In a large pitcher, stir together the white wine, Fireball, pumpkin puree, and apple cider until smooth and fully blended.
  • Add sliced apples, orange slices, cinnamon sticks, ground nutmeg, and ground cinnamon. Stir gently to combine. If a sweeter sangria is desired, add maple syrup.
  • Cover the pitcher and refrigerate for at least 2–4 hours to let flavors meld. For the richest taste, leave overnight.
  • Pour into glasses, ensuring each serving has a mix of fruit slices. Garnish with a cinnamon stick. For a dramatic touch, briefly light the cinnamon stick on fire for a smoky aroma (exercise caution). Finish with a light sprinkle of nutmeg.