ZAP Bites: Adios to Pumpkin Spice, Hello to Sangria

Another summer has come and gone, marked by the invasion of pumpkin spice into literally everything. From Greek yogurt to hummus to gum, pumpkin spice season has officially kicked off. Well, I am here to put a stop to it and start a new phenomenon: sangria. This sangria –my mother’s recipe—will tantalize your taste buds and redefine what fall means to you. Throw out the cider, put down the latte and don’t worry about when Octoberfest will be released becasue this sangria will keep you warm, satisfied and singing like Luke Bryan in no time.

The recipe is simple but it does make quite a large batch! I come from a big family so everything we make seems to be triple what is necessary (Although, in this case, it is a good thing!) Store the extra wine to keep on hand after a rough day or give away to friends for the perfect “Welcome to Fall” gift!

the-knot-sangria Image via The Knot

Mama Brig’s Sangria

  • -1 fifth of White Rum
  • -1 fifth of Triple Sec
  • -2L Lemon Lime Soda
  • -1 jug (32 oz.) of juice- apple cranberry lite or apple raspberry
  • -1 cup sugar
  • -1 large jug of Carlo Rossi Cabernet


So you might be thinking that this recipe has nothing to do with Fall. But I did promise I would redefine Fall, so here it goes: heat up the sangria with some mulling spices (optional) and change your fall palate forever. Maybe that was a little anti-climactic but I swear by this recipe as a fall favorite! Cozy up with a book or soothe a sore throat with this can’t-miss classic.

-Rachel, Fall 2015 Intern

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