Happy first day of fall!
This calls for a big pitcher of the drink up there. Right?
First, thank you for all of your kind messages yesterday — they meant a lot.
Second, I know it’s yet another apple cocktail and another take on apple cider sangria, but hear me out: you can never have too many variations. Especially when it comes to apples… and sangria.
Over the years I’ve made plenty of sangrias and several cider sangrias. This version with hard cider and beer is fresh and fun — it might even outshine my classic apple cider sangria from a few years back, which remains one of the site’s most popular recipes.
If you love apple cider and wine, you’ll adore that original version. But if you want something a little different for fall, this one is for you.
I updated the 2016 cider sangria not because the old one was broken, but because I wanted another option. I get bored drinking the same cocktail week after week, and fall always inspires me to try new things.
This hard cider + beer version works for so many reasons. It tastes great, and it feels casual in the best way — perfect for a relaxed Saturday after apple picking or when you plan to sit on the couch and watch football. It’s simple to make and you don’t need a big bottle of wine.
It’s cold, bubbly and refreshing, yet warm and cinnamon-scented at the same time. Refreshing and cozy — that’s a win.
Cider Beer Sangria
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Ingredients
- 2 (12-ounce) cold bottles hard cider (use one with a pronounced apple flavor)
- 1 (12-ounce) cold bottle wheat beer (a fall or Oktoberfest-style beer works well)
- 1 1/2 cold cups apple cider
- 1 cup cold ginger ale or ginger beer for more bite
- 1/2 cup apple brandy
- 2 apples, sliced
- 2 pears, sliced
- 2 oranges, sliced
- a handful of cinnamon sticks
- cinnamon sugar for the rim, if desired
Instructions
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Add the sliced fruit and cinnamon sticks to the bottom of a large pitcher. Pour in the hard cider, beer, apple cider, ginger ale and apple brandy, then stir gently to combine. If you like, rim glasses with an orange wedge and dip in cinnamon sugar.
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To serve, pour the sangria over additional fruit and ice. Because this version uses beer and is carbonated, I don’t recommend letting it sit overnight.
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Taste before serving; sweetness will vary depending on the beer and cider. If needed, stir in a little maple syrup to sweeten.
Notes
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I appreciate you so much!
And don’t forget to cinnamon sugar all the things.