Honeycrisp Apple Cider Sangria
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Honeycrisp Apple Cider Sangria
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If you love cinnamon apple flavored fall cocktails, you'll love this fabulous Honeycrisp apple cider sangria! Garnish with a cinnamon sugar rim and cinnamon sticks to make a perfectly festive fall sangria.
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Ingredients
For the Simple Syrup:
- 1 and 1/2 cups (340ml) water
- 1/2 cup (170ml) honey
- 6 green cardamom pods
- 3 cinnamon stick
- 2 star anise pods
- 1 and 1/2 teaspoons clove whole
- 1 inch ginger peeled and sliced into 1/4-inch pieces, fresh, piece
- 2 teaspoons vanilla extract
For the Sangria:
- 2 and 1/2 cups (568ml) apple cider cold-pressed
- 1 tandard size white wine such as Pinto Grigio or Sauvignon Blanc, bottle
- 1 cup (227ml) apple brandy more for a stronger drink (I usually add 1 and 1/2 cups)
- 5 large honeycrisp apples cored and thinly sliced
- 1 cup (227ml) ginger beer optional, or seltzer
For the Cinnamon Sugar Rim (Optional):
- 1 cup (199g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 lemon wedge
Instructions
For the Simple Syrup:
- Combine the water, honey, spices, and ginger in a small saucepan and bring to a boil over high heat.
- Cook, stirring occasionally, until the honey has dissolved, about 3 minutes. Reduce heat to low and continue cooking for another 5 minutes.
- Remove from the heat and stir in the vanilla. Set aside and cool for 30 minutes, then strain the simple syrup through a fine-mesh strainer and into a heatproof bowl.
- Discard spices. Use ALL of the simple syrup in the sangria recipe below.
For the Sangria:
- Add the simple syrup and all of the sangria ingredients (except the ginger beer/seltzer, if using) into a large pitcher and gently stir to combine.
- Cover and refrigerate for at least 4 hours - or up to 12 hours. Stir well before serving. Note: If you do not plan on serving after 12 hours, strain the sangria through a fine mesh strainer, discard all fruit, and continue refrigerating for up to 12 more hours.
- Pour into glasses filled with ice and garnish with apple slices (star anise, rosemary, and cinnamon sticks also make beautiful additions!).
- Top with ginger beer or seltzer if using, then serve.
For the Cinnamon Sugar Rim (Optional):
- In a small shallow bowl combine the sugar and cinnamon.
- Rub the lemon wedge around the rim of as many glasses as desired (you'll have enough to coat at least 8 glasses).
- Dip the rim of the glass into the cinnamon sugar mixture. Repeat with all glasses.
- Fill glasses with ice and pour sangria over ice. Serve!
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