Apple Cinnamon Sangria Cocktail Recipe
This sweet and spicy cocktail blends fresh apples, warm cinnamon, and red wine into a perfect fall drink that serves 6-8 people.
Equipment
- Large pitcher (64 oz capacity)
- Sharp knife
- Cutting Board
- Wooden spoon
- Wine glasses
- Measuring cups and spoons
- Fine-mesh strainer
- Apple corer (optional)
Ingredients
- 2 bottles dry red wine 750ml each
- 3 medium honey crisp apples cored and sliced
- 2 cinnamon sticks
- 1/4 cup brandy
- 1/4 cup apple cider
- 2 tablespoons honey
- 1 orange sliced
- Club soda for serving
- Ice cubes
- Extra apple slices and cinnamon sticks for garnish
Instructions
- Core and slice the apples into thin wedges.
- Add apple slices, orange slices, and cinnamon sticks to the pitcher.
- Pour in the red wine, brandy, apple cider, and honey.
- Stir gently with a wooden spoon until the honey dissolves.
- Cover and refrigerate for 4-6 hours or overnight.
- To serve, fill wine glasses with ice and strain the sangria into each glass.
- Garnish with fresh apple slices and cinnamon sticks.
Notes
The sangria tastes best when made 1 day ahead. This allows the flavors to blend together.
Store leftover sangria in the refrigerator for up to 3 days.
For a stronger apple flavor, add an extra 1/4 cup of apple cider.
Replace honey with maple syrup for a different sweetness profile.
Choose a dry red wine like Rioja or Pinot Noir for the best results.