There’s a chill in the air. The leaves are changing. And apple season is officially upon us. So say hello to October with this Apple Single Barrel Sangria. It doubles easily, it’s delicious, and it’s not your standard brunch mimosa.

In the video below, Chef Sarah Ashley shows you just how it’s done. Make it for yourself and see how apple, cinnamon, and ginger pair perfectly with Jack Daniel’s Single Barrel.

APPLE SINGLE BARREL SANGRIA
1 bottle Chardonnay (low-oak)
½ cup Jack Daniels Single Barrel
¼ cup apple brandy
2 cups pure apple cider
¼ cup honey (plus more to taste when serving)
1 2-inch piece ginger, cut crosswise into 3 slices
3 cinnamon sticks
2 apples, thinly sliced
Juice of 1 lemon
Juice of 1 lime

In a pitcher, combine all ingredients with cinnamon sticks. Refrigerate for at least four hours or overnight. Before serving, add apple slices and citrus juice. Taste for sweetness, adding more honey if necessary.

Serves 6.

Find more recipes, stories and whiskey notes at The Single Barrel Standard.

Sarah Ashley Schiear is a private chef, entertaining expert, and entrepreneur based in New York City. See her bio — and book her for events in New York - on Kitchit.com.