Bobby Flay's Autumn Sangria That Ina Garten Can't Stop Making

The dog days of summer are quickly wrapping up to usher in cooler, crisper fall weather; but just because the temperature is changing doesn't mean you have to give up sipping on your favorite, refreshingly fruity sangria. Ina Garten is proof of this. The Barefoot Contessa revealed in her "Cook Like a Pro" cookbook that she is a fan of Bobby Flay's autumn version of this drink. 

Flay's take on this warm weather classic sticks with traditional ingredients, using wine and fruit, but the Iron Chef draws on seasonal offerings and flavors that bring warm and fragrant elements that match autumn's vibe. Garten wrote, "When Jeffrey and I first moved to New York, we lived across the street from his first restaurant, Mesa Grill, which we loved. Bobby made this sangria for me with spicy red wine, lots of autumn fruit, and cinnamon syrup, and I've been making it ever since."

The longer it chills, the better

To make Flay's autumnal sangria, you will need a bottle of Cabernet Sauvignon – a dry wine that generally carries notes of dark fruits like black cherry and blackberry as well as earthy wood and a little vanilla. Per his recipe, which he shared with Food Network, Flay pairs his vino of choice with flavors that scream fall, like apple cider and apple and pear brandy.

For the produce, Flay makes use of pomegranates, oranges, apples, and pears to achieve a fruity flavor, that is also complemented by the warming elements of cinnamon syrup and cinnamon stick garnish. Garten went on in her cookbook to explain what makes this sangria so special, writing, "...the sweet fruit makes the spiced wine taste better and the wine makes the fruit taste better." The key to getting this fall drink just right is really about patience. Flay notes in his recipe that autumn sangria needs to chill for anywhere from four to 48 hours to achieve the intense flavor Garten is so fond of.