Damaris Phillips’ Kentucky Autumn Sangria
- 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
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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