• 1 bottle full-bodied red wine, such as a Cabernet Sauvignon
  • 2 cups apple cider (I like the kind from local orchards)
  • 2/3 cup bourbon
  • 1/4 cup sugar (optional)
  • 1 teaspoon cinnamon extract
  • 3 cinnamon sticks
  • 5 cloves
  • 3 star anise
  • 2 bags sliced apple
  • Ice, to serve


Serves: 10-12 servings (can be doubled or tripled if you have a large group coming for dinner.)


To a gallon-size container fitted with a lid, add the wine, apple cider, bourbon, sugar, cinnamon extract, cinnamon sticks, cloves, star anise and apples. Stir to dissolve the sugar. Cover and refrigerate for at least 4 hours. (Note: The longer the drink sets, the more the flavors marry, so I love to make this 24 to 48 hours ahead.)
To serve, fill a wine goblet with ice and fill with Kentucky Sangria.

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