I love mixing festive cocktails for the holidays, almost more than I like drinking them (almost). Last year for Thanksgiving we made caramel apple mimosas, and while they were good, they were too sweet to have a second round, so most of the ingredients went to waste. We’ve always got wine flowing, and I’ve been trying to expand my vino palette this year, so I decided to take a stab at a seasonal sangria. I’m not sure anyone in my family will appreciate this other than me, but it sounded yummy, so I ran with it.
Wine aside, it has all of my fall harvest favorites— honey crisp apples, cinnamon, pomegranates and apple cider. And, I still get to incorporate a bit of the caramel apple vodka from last year’s recipe— win, win.
Here’s what you’ll need
2 honey crisp apples
1 blood orange
1/4 cup pomegranates
bottle of white wine (pinot gris)
1/2 cup caramel apple vodka
1 cup club soda
2 1/2 cups fresh apple cider
Cut the apples and orange in to wedges and put them at the bottom of a pitcher. Add in the 1/4 cup of pomegranates and the cinnamon sticks (I used 3, but you can add more or less to taste). Once the fruits are situated, you can add the liquid— pinot gris, caramel apple vodka, club soda and apple cider.
Give the cocktail a big stir, cover it and let it chill (literally) in the refrigerator for about 4 hours. I made this in the morning, and poured the first glass around noon.
It’s the perfect mix of fall harvest, crisp wine and spice— five stars all around in my book.