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Caramel Apple Sangria

Caramel apple sangria with chilled pinot grigio, apple cider, and caramel vodka, plus sliced apple and pear for a fruit-forward sip. Chill it for at least 2 hours so the fruit soaks up the caramel-cinnamon flavor, then top with ginger ale right before serving.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

pinot grigio
  • 1 bottle (750 ml) pinot grigio chilled
apple cider
  • 2 cup apple cider
caramel vodka or caramel sauce
  • 0.5 cup caramel vodka or caramel sauce
apples
  • 2 apples thinly sliced
pear
  • 1 pear thinly sliced
cinnamon sticks
  • 3 cinnamon sticks
ginger ale or club soda
  • 1 cup ginger ale or club soda chilled
caramel sauce and coarse sugar
  • 1 caramel sauce and coarse sugar for rimming glasses

Method
 

Build the sangria base
  1. Combine the chilled pinot grigio, apple cider, and caramel vodka (or caramel sauce) in a large pitcher, whisking well if using caramel sauce. Aim for a uniform caramel color before adding fruit.
  2. Add the thinly sliced apples, thinly sliced pear, and cinnamon sticks to the pitcher. Stir gently so the fruit is evenly distributed.
Chill and rim the glasses
  1. Chill the pitcher for at least 2 hours so the fruit soaks up the flavor. Keep it covered and store in the refrigerator at 0-4°C (32-40°F).
  2. Dip the glass rims in caramel sauce, then into coarse sugar. Set the glasses aside until they’re ready to be filled.
Finish and serve
  1. Top the pitcher with chilled ginger ale (or club soda) just before serving. The drink should look slightly effervescent after the addition.
  2. Pour the sangria over ice with some fruit in each glass. Serve right away for the best carbonation and fruit texture.

Notes

Pro tip: If you’re using caramel sauce instead of caramel vodka, whisk thoroughly to dissolve so you don’t get caramel streaks. Refrigerate the sangria (without the ginger ale) for up to 2 days; add ginger ale only at serving time. Freezing isn’t recommended because the fruit and wine base can lose texture. If you want a lower-sugar option, use unsweetened apple cider and reduce the caramel vodka to 1/4 cup, then rim with a lighter hand of coarse sugar.