When fall rolls in, I honestly get excited to try new cocktail recipes that fit the season. Apple cider sangria is high on my list—it’s got that crisp apple cider vibe mixed with fresh fruit and wine, giving a cozy twist to classic sangria.
This easy apple cider sangria recipe is honestly perfect if you want a simple, tasty fall cocktail at home.
I like serving this drink at gatherings with friends. Sometimes, I just make it for myself when I want something a bit special.
The mix of wine, apple cider, and spices feels festive but doesn’t take much effort. If you’re into fall recipes, this sangria really brings those autumn flavors together in one glass.
Apple Cider Sangria Cocktail Recipe
I like mixing tart apple cider with dry white wine and fresh fruit—sweet and crisp, every time. A little cinnamon and star anise add warmth, while sparkling cider or prosecco brings some bubbles to the party.
Equipment
- Large pitcher (at least 2 quarts) for mixing and chilling
- Cutting board and sharp knife—you’ll need these for the fruit
- Measuring cups and spoons for the liquids and spices
- Long spoon or stirrer (something to mix with)
- Wine glasses or clear tumblers for serving
- Small bowl or plate if you’re doing a cinnamon sugar rim (totally optional)
- Vegetable peeler for fancy garnishes like apple slices or orange peel
- Fine mesh strainer if you want to strain out spices or pulp
- Ice cube tray—you’ll want your drinks cold
Ingredients
- 1 bottle (750 ml) dry white wine—Sauvignon Blanc or Pinot Grigio works
- 2 cups apple cider (not apple juice—big difference)
- 1/2 cup brandy or apple brandy (optional, spiced rum’s good too)
- 1 cup sparkling apple cider or prosecco (add right before serving)
- 2 crisp apples (Honeycrisp or Granny Smith), sliced thin
- 1 ripe pear, diced or sliced
- 1/2 cup pomegranate seeds or frozen cranberries
- 1 orange, sliced
- 2 cinnamon sticks
- 2 star anise (optional)
- 1/8 teaspoon ground cinnamon
- 1 tablespoon lemon juice or orange juice
- Ice cubes for serving
- For garnish: extra apple slices, cinnamon sugar rim, orange peel strips
Instructions
- Put the apples, pear, orange, pomegranate seeds (or cranberries), cinnamon sticks, and star anise in your big pitcher.
- Pour in the white wine, apple cider, brandy, and lemon or orange juice.
- Sprinkle in the ground cinnamon and give it a good stir.
- Cover and let it chill in the fridge for at least 2 hours—overnight is even better.
- When you’re ready to serve, add sparkling apple cider or prosecco to taste.
- If you want, rim the glasses with cinnamon sugar for a little extra something.
- Pour sangria over fresh ice in each glass, making sure everyone gets some fruit.
- Garnish with more apple slices or orange peel if you’re feeling fancy.
Notes
I usually go for Sauvignon Blanc for a zesty kick, but Pinot Grigio is great too. If I want it sweeter, I’ll add more apple cider or pick a sweeter wine. Tarter apples—like Granny Smith—keep things balanced, so I always toss at least one in.
For fall or holiday parties, sometimes I swap pomegranate for frozen cranberries and splash in some spiced rum. Letting the sangria sit in the fridge for a few hours really helps the flavors meld. If I want it lighter, I’ll top each glass with sparkling water or prosecco.
When I’m making a batch for kids or folks who don’t drink, I just skip the brandy and wine. I’ll add extra sparkling cider and juice instead. I always taste and tweak for sweetness or spice before serving—nothing worse than a bland sangria.
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Apple Cider Sangria Recipe
Equipment
- large pitcher (at least 2 quarts)
- Cutting board and knife
- Measuring cups and spoons
- long spoon or stirrer
- Wine glasses or tumblers
- Vegetable peeler (optional for garnish)
- Small bowl or plate (optional, for cinnamon sugar rim)
- Fine mesh strainer (optional)
- Ice cube tray
Ingredients
- 1 bottle 750 ml dry white wine (Sauvignon Blanc or Pinot Grigio)
- 2 cups apple cider
- 1/2 cup brandy or apple brandy optional; spiced rum is a good alternative
- 1 cup sparkling apple cider or prosecco add before serving
- 2 crisp apples such as Honeycrisp or Granny Smith, thinly sliced
- 1 ripe pear sliced or diced
- 1/2 cup pomegranate seeds or frozen cranberries
- 1 orange sliced
- 2 cinnamon sticks
- 2 star anise optional
- 1/8 teaspoon ground cinnamon
- 1 tablespoon lemon juice or orange juice
- Ice cubes for serving
- Optional garnish: extra apple slices cinnamon sugar rim, orange peel strips
Instructions
- In a large pitcher, add the sliced apples, pear, orange, pomegranate seeds (or cranberries), cinnamon sticks, and star anise.
- Pour in the dry white wine, apple cider, brandy (if using), and lemon or orange juice.
- Sprinkle in the ground cinnamon and stir well to combine.
- Cover the pitcher and chill in the refrigerator for at least 2 hours (or overnight for best flavor).
- Just before serving, add the sparkling apple cider or prosecco to the pitcher.
- (Optional) Rim serving glasses with cinnamon sugar. (Optional)
- Fill glasses with ice and pour the sangria over the top, including some fruit in each serving.
- Garnish with apple slices or orange peel, and serve chilled.
Tasting Notes
First sip? I get that blend of sweet and tart apple right away. The cider makes it crisp—kind of like biting into a fresh apple on a chilly day.
The mix of fall fruits—apples, pears, oranges—brings bursts of flavor. The fruit soaks up the sangria, and honestly, it tastes even better after hanging out in the pitcher for a bit.
I love the way the spices, especially cinnamon and sometimes a hint of clove, add that classic fall warmth. Makes the whole drink feel cozy—like it belongs at Thanksgiving or just a casual autumn hangout.
This cocktail is light but still packs a lot of flavor. It’s not heavy, so you can sip it at a fall gathering without feeling weighed down.
Whenever I serve this at a party, the fresh fruit and cool cider always get people talking. I think it pairs well with lighter snacks and definitely adds something special to Thanksgiving dinner.
Substitute
If I ever run out of apple cider, I just grab pear juice or white grape juice instead. Both keep things sweet and fruity, so I don’t really miss the cider.
For the wine, sometimes I swap red for white if I’m craving something lighter.
If I don’t have caramel vodka, sometimes I just reach for bourbon instead. Bourbon brings this warm, rich kick that I kind of love.
Other times, if I’m feeling playful, I’ll stir in a little caramel sauce instead of caramel vodka. It’s not the same, but it’s fun.
Other ideas:
- Pomegranate martini mix instead of regular liquor gives things a tangy twist.
- Cranberry margarita mix makes the sangria a bit tart and adds a pop of color.
Equipment
- Stirring spoon
- Large pitcher
- Measuring cups
Ingredients
- Wine (red or white)
- Juice (apple, pear, or grape)
- Liquor (caramel vodka, bourbon, or pomegranate martini)
- Caramel sauce (optional)
- Fruit (apples, oranges, cranberries)
Instructions
- Pour wine and juice into the pitcher.
- Add chosen liquor and sweetener, if you’re using one.
- Mix in fruit.
- Stir well and chill before serving.
