Yesterday I made a batch of spicy apple cider that filled the house with a delicious early fall smell. Tonight I think I’ll spice things up a bit more by sharing a recipe I have for a large batch cocktail featuring my sweet spicy apple cider.
Fall Apple Cider Sangria
- 1 Granny Smith Apple
- 1 Fuji Apple
- 1 Golden Delicious Apple
- 1 Lemon
- 1 Navel Orange
- 2 Cups Spicy Pressure Cooker Apple Cider
- 4 Cans Stoli Ginger Beer
- 1 Bottle Sauvignon Blanc Wine – I prefer one that has peachy/apple/honeysuckle undertones when I am making this Sangria. One that leans toward the citrus/grapefruit might throw the taste off.
- 1/4 Cup Cinnamon and 1/4 Cup Granulated Sugar
Prepare Serving Glasses: Combine 1/4 cup granulated sugar and 1/4 cup cinnamon and pour onto a shallow rimmed plate (like a salad plate); Dip the rim of your serving glass into water and then touch edge of glass into the cinnamon/sugar mixture on the plate; Lightly tap the excess off of each glass and set them aside.
Prepare the Sangria:
- Using a Mandolin or other thin slicer (I prefer the OXO 6 Piece Grater Slicer) thinly slice the apples, orange and lemon.
- Fill a Large (At least 1 gallon) Pitcher, or Mason Jar with a dispenser with the fruit.
- Add apple cider, ginger beer, and Sauvignon Blanc wine.
- Stir mixture, pour into the prepared serving glasses and garnish with thin slices of apple on a small skewer if you desire.
TIP: If you are not a White Wine person, a lot of people aren’t, here are some recommendations for the type of wine you are looking for in this recipe:
Angeline Sauvignon Blanc – About $13 “With graceful aromas of white peach and nectarine, green apple and lemon…”
Low Hanging Fruit Sauvignon Blanc – About $8 “Flavors of honeydew melon, lemon-lime and ripe apple, followed by a refreshing crisp finish.”
Cloud Break Sauvignon Blanc – About $8 “lively flavors of honeydew melon, juicy peach and pear.”
This would be a great light drink to serve while the family is gathering before Thanksgiving dinner is served, an easy picnic or tailgate treat, and would be a really fun poolside treat.
With a 7:30 PM Thursday night USC game two weeks away, I can’t think of a better time to break this recipe out alongside my cider as a bit of a treat on, what may very well be, our first chilly night of the season!
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