Want to know what’s on my mind today?
Aside from how thrilled I am that Scott Speedman is back on cable television, and the odd, lingering question of what actually happened to Mark Sloan on Grey’s Anatomy, what I really need is a big, cold glass of sangria.
It’s been one of those weeks — and somehow it felt even longer after I had this sangria last weekend. The solution? Make more.
I love chilly-weather cocktails. Last year I made a pomegranate vanilla sangria and apple cider margaritas, and I kept wondering why I’d never made an apple cider sangria before. No idea — sometimes I’m just blissfully clueless. But now that pomegranate season is here (one of my favorite fruit seasons), apples are stealing the spotlight for this drink.
All week long it’s been apples for me — from caramel apples to grilled cheese variations — and they truly shine in a sangria. This version is simple, bright, and perfect for autumn gatherings or a relaxed evening at home.
Apple Cider Sangria
Yield:
4
to 6
10 minutes
10 minutes
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Ingredients
- 1 bottle, standard size of pinot grigio
- 2 1/2 cups fresh apple cider
- 1 cup club soda
- 1/2 cup ginger brandy
- 3 honey crisp apples, chopped
- 3 pears, chopped
Instructions
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Combine all ingredients in a pitcher and stir well. Refrigerate for at least an hour to let the flavors meld. Serve over ice and enjoy.
Notes
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