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Caramel Apple Sangria

Caramel apple sangria is a chilled American drink made with pinot grigio, apple cider, and caramel vodka for a lightly spiced fruit soak. Thin-sliced apples and pears plus cinnamon sticks steep in the pitcher, then ginger ale is added right before serving for a refreshing finish.
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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 Equipment Method Notes

Ingredients
  

Caramel rim sugar
  • 1 Caramel sauce and coarse sugar for rimming glasses For rimming—keep extra on a plate for quick dipping.
Sangria base
  • 1 bottle (750 ml) pinot grigio Chill before mixing.
  • 2 cup apple cider
  • 0.5 cup caramel vodka or caramel sauce Use caramel vodka for a sweeter, boozy caramel note.
Fruit and spices
  • 2 apples Thinly sliced.
  • 1 pear Thinly sliced.
  • 3 cinnamon sticks
Finish and serve
  • 1 cup ginger ale or club soda Chilled; add right before serving.

Equipment

  • 1 sheet pan

Method
 

Mix the sangria base
  1. Combine pinot grigio, apple cider, and caramel vodka in a large pitcher, then whisk well if using caramel sauce. Make sure everything is evenly mixed and looks uniformly caramel-kissed.
  2. Add apple slices, pear slices, and cinnamon sticks to the pitcher. Stir gently so the fruit settles through the liquid.
Chill to infuse
  1. Chill the sangria at least 2 hours. The fruit should appear slightly softened and the flavor should turn noticeably more caramel and cinnamon-forward.
Rim glasses and add bubbles
  1. Dip the glass rims in caramel, then in coarse sugar. Place glasses on a tray so the sugar adheres and any excess can fall off.
  2. Just before serving, top the pitcher with ginger ale, then pour over ice with some fruit in each glass. Stop stirring once bubbles are added so the drink stays lively.

Notes

Pro tip: slice the apples and pear thinly so they infuse faster during chilling. Store sangria (without ginger ale) covered in the refrigerator for up to 24 hours; add ginger ale only right before serving for best effervescence. Freezing is not recommended since fruit texture and carbonation will suffer. For a lighter option, use club soda instead of ginger ale to cut added sweetness without changing the fruit soak.