I've had the same feeling since we boarded the plane out of MCO.
Last night, we made the "Fall Festive Sangria" from our 10/28 Cointreau mixology demonstration & it is delicious!!! I made a whole gallon for Thanksgiving & it's chilling in the fridge right now!
If anyone is interested, here's the recipe converted into a gallon batch:
6 cups red wine (Bumby, our mixologist used Barefoot merlot, but I used the 1.5 L Yellow Tail cabernet sauvignon)
1.5 cups Cointreau liqueur (DH bought Triple Sec instead.)
1.5 cups agave nectar (I made a simple syrup instead, which Bumby suggested)
2 cups apple cider (I couldn't find cider at my grocery store, so I used "Simply Apple" juice)
2 cups cranberry cocktail juice
1 Tbsp cinnamon
Lemon-lime soda (The recipe doesn't have an amount & I didn't add any because I felt like it doesn't need it. A splash could prob be added before serving to make it bubbly)
Diced apples
Happy Thanksgiving Disboarders! Catherine, thank you for maintaining this thread!