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Caramel Apple Sangria

Caramel apple sangria with chilled pinot grigio, apple cider, and caramel vodka for a lightly spiced fruit soak. Thin-sliced apple and pear plus cinnamon sticks make every sip fragrant, golden, and best served over ice.
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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: 265
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 Use caramel vodka for a ready-to-drink flavor, or caramel sauce whisked in
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 for rimming glasses
  • 1 caramel sauce and coarse sugar for rimming glasses For caramel-rimmed glasses

Method
 

Make 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.
  2. Add the thinly sliced apples, pear slices, and cinnamon sticks to the pitcher and gently stir to distribute the fruit and spice.
Chill
  1. Chill the pitcher at least 2 hours so the fruit soaks up the flavor and the sangria turns lightly spiced.
Rim glasses and serve
  1. Dip the glass rims in caramel sauce, then into coarse sugar to create the caramel-sugar rim.
  2. Top the sangria with the chilled ginger ale or club soda just before serving, then pour over ice with some fruit in each glass.

Notes

For the cleanest flavor and best aroma, keep the pinot grigio and ginger ale/club soda chilled before mixing. Store covered in the refrigerator up to 24 hours; rim glasses and add ginger ale/club soda right before serving for maximum sparkle. To go lighter, use ginger ale with lower sugar or swap to lemon-lime soda while keeping the caramel rim.