But when fall hits, the sangria disappears into the abyss summer leaves behind in its wake. Instead we're drawn to our pumpkin beers, our darker wines, our mulled anythings. Our ciders...
This, my friends, is the perfect transitional alcoholic beverage. Apple Cider Sangria. Apples fresh off the branch, coupled with tart cider, sweet wine, and topped with gingerale. It's like a sweet liquid apple pie without the spice.
I updated this after watching a friend make something similar at a dinner at my place. The wheels were turning in my head and I made some tweaks, and lugged this to the next party I went to. It was a hit.
Apple Cider Sangria
- 2 medium sized apples (any kind works, but McIntosh might shine best here), sliced
- 1 barely-ripe pear, cubed
- 1 bottle sweet wine, I used moscato
- 2 bottles hard cider (I used McKenzie's Seasonal Reserve, which is IDEAL here because it already tastes like pie)
- 2 cups apple cider
- 1/8 cup orange liquer
- 1/4 cup spiced rum
- Gingerale, to top
-Place fruit in the bottom of a large pitcher (note: you will need one larger than the one pictured). Pour wine over fruit and let chill for 30 minutes to an hour, but preferably overnight.
-When wine is fruit-infused, pour in the remainder of the ingredients, except the gingerale. Return to fridge and chill until ready to serve.
-Pour into glasses and top with gingerale.