Apple Cider Sangria

Bethany

This fall sangria is a balanced, refreshing cocktail. It is easy to make, and can be refrigerated up to 24 hours ahead. We chose it for our Thanksgiving meal because the flavors complemented our meal so well. It is not too sweet and is a smooth drink.

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Prep Time 10

Refrigeration Time 15

Total Time 25

Course Drinks

Cuisine American, Spanish

Servings People

Calories 320 kcal

Equipment

Ingredients

8 oz. Dry white wine (Pinot Grigio)
6 oz. Apple cider
2 oz. Ginger ale
1 oz. Bourbon or other bourbon
2 Slices Cosmic crisp apple for garnish
2 Slices Orange for garnish
2 Sticks Cinnamon for garnish
6 Cranberries fresh, for garnish

For the Cinnamon Sugar Rim

2 Tbsp Sugar
1 Tbsp Apple cider
1 tsp Cinnamon

Instructions

Add the 6oz apple cider, white wine, bourbon, and maple syrup to a small pitcher and mix. Cover and refrigerate for 15 minutes.
Before serving, add the 2 Tbsp sugar and cinnamon to a shallow plate (plate should be as flat as possible). Mix them.
Moisten the rim of the glass with apple cider. Place the glass rim into the sugar/cinnamon mixture to completely cover. Set aside for 5 minutes to allow the sugar to dry and harden.
Place slices of fruit and cranberries into each glass.
Pour the sangria mix equally between the two glasses. Top each glass off with 1oz ginger ale. Add a cinnamon stick to each glass. Serve cold.

Notes

The sangria mix can be stored for up to 24 hours. Do not add ginger ale until ready to serve.

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 9oz and fruit garnishesCalories: 320kcalCarbohydrates: 53gProtein: 2gSodium: 15mgPotassium: 390mgFiber: 8gSugar: 26gCalcium: 70mgIron: 1.2mg