We’re always thankful for a balmy autumn in SoCal, but we do like to embrace the spirit of seasonal change. Just saying: it feels wrong to watch the Hollywood Christmas Parade with an Aperol spritz in hand. If you’re not quite ready to give up the aperitif, this mulled wine has all its citrus vibes, plus crisp apples and a handful of spices — making it is like lighting a November-scented candle. Is that the sweetness of Thanksgiving I smell?

Yes! This one goes down like a slice of apple pie. To make it, we mull white wine with thin slices of Honeycrisp apples, orange wheels and zest, cardamom, allspice, and cinnamon sticks. We use a dry yet juicy riesling with plenty of green apple and zesty citrus notes. In the mulled wine, its bright acidity is a balancing force, adding even more fruitiness and perfume but not a lot of sugar. There’s also some Grand Marnier in there — for cognac-y warmth — as well as honey to bring out the fruit’s sweetness.

This is a mulled wine that offers up just a little coastal sunshine with its spicy fall warmth. It’s the perfect way to conjure the holiday season! We’d serve it on the patio with a light cashmere throw (even if you don’t absolutely need it) and a brilliant sunset.