The first day of Autumn has come and gone, so we’re going to start switching gears from summer to fall drinks. And we’re going to start with a pretty awesome fall Sangria, one that combines some typically fall flavors with a classic summer Sangria to help us bridge the changing of the seasons: Apple Cinnamon Sangria. –Andrew
Apple Cinnamon Sangria
1 750 ml bottle Dry Red Wine
8 oz Cinnamon Syrup
4 oz Brandy
4 oz Pear Brandy
4 oz Apple Cider
4 oz Lemon Juice
2 Apples, Diced
1 Orange, Sliced Thinly
To make the cinnamon syrup: break up two cinnamon sticks into bits with a muddler in a sauce pan, then add a cup of sugar and a cup of water. Melt the sugar into the water over low heat, stirring frequently until all the sugar is dissolved. Cover and remove from the heat; let the pan sit for at least twenty minutes. Strain through a sieve and bottle.
To make the Sangria: combine all the ingredients in a pitcher and let it sit, refrigerated, for at least an hour and preferably overnight to let the flavors meld together. Serve over ice and garnish, optionally, with pomegranate seeds and cinnamon sticks.
This Sangria packs lots of warm cinnamon and citrus, while the pear brandy and apples give it an Autumn-fruit crispness. It’s the sort of Sangria that’s perfect for these days that start warm and then end with an increasingly brisk chill.
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Glassware by Liquorary
Photo Credits: Nole Garey for Oh So Beautiful Paper