Pumpkin Spice Fireball Sangria
Pumpkin Spice Fireball Sangria is a festive fall cocktail made with white wine, apple cider, pumpkin puree, and Fireball Cinnamon Whisky. It’s easy, cozy, and perfect for Thanksgiving, Halloween, or any autumn gathering.
Equipment
- Large pitcher or punch bowl
- Wooden spoon or stirrer
- Measuring Cups & Spoons
- Knife & cutting board (for slicing fruit)
- Ladle for serving
Ingredients
- 1 bottle 750 ml white wine — Pinot Grigio or Sauvignon Blanc works great
- 1 cup Fireball Cinnamon Whisky
- ½ cup unsweetened pumpkin puree NOT pumpkin pie filling
- 2 cups apple cider fresh or store-bought — both work!
- 2 apples sliced (Granny Smith for tartness, Honeycrisp for sweetness — your call)
- 1 orange sliced (leave peel on for color & flavor)
- 2 cinnamon sticks
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tbsp maple syrup optional — add if you like it sweeter
Instructions
Step 1: Prep Your Fruit
- Wash and slice your apples and orange. Leave the peel on the orange — it adds nice color and a hint of citrus oil that brightens everything up. Toss the slices into your pitcher.
Step 2: Mix the Base
- Pour the white wine into the pitcher. Add the Fireball, pumpkin puree, apple cider, nutmeg, ground cinnamon, and maple syrup (if using). Stir well with a wooden spoon until the pumpkin is fully blended in — no lumps!
Step 3: Add the Cinnamon Sticks
- Drop in those cinnamon sticks. They’ll keep infusing flavor as the sangria chills.
Step 4: Chill It Out
- Cover the pitcher and pop it in the fridge for at least 2 hours. Overnight is even better — the flavors get cozy together and the fruit softens just right.
Step 5: Serve & Smile
- Give it one last stir. Ladle into glasses with a few fruit slices and a cinnamon stick for garnish. Sip. Sigh. Repeat.
Notes
- Use unsweetened pumpkin puree, not pie filling.
- Chill for at least 2 hours for the best flavor.
- Add fruit close to serving time to keep it fresh.
- This recipe makes about 8 servings, but you can double it for a crowd.