‘Tis the season for fabulously fall cocktails. Warm toddies, things with whipped cream on them, and autumnal as hell sangria. Sangria gets the rep as a purely summer cocktail and I just don’t think that is true. I know wassail is (basically) the cold-weather version, but why can’t we carry Sangria into fall and give it a little cinnamon kick?
Well, we totally did and it’s absolutely delicious. This little recipe is perfect for tailgating, watch day parties, porch hangs, or just to have on hand. Make it on a Friday (hey, that’s today…what a coincidence) and serve it all weekend long. Look at that, it’s just as easy as ever! While not truly a 30-second cocktail as it needs to sit, it is still just as easy!
Happy cocktail-ing, my friends!
Okay, before we get into it, let’s talk about these amazing high ball glasses. I am a total sucker for a good cocktail glass & these Thug Life highball glasses from Easy Tiger totally fit the bill. A little mid-century, a little funky, a whole lotta fun. Plus, GOLD!
- 1 bottle Cabernet Sauvignon
- 1½ cups apple cider
- ½ cup apple brandy
- ¼ cup Cinnamon Simple Syrup
- 2 soaked cinnamon sticks (from Cinnamon Simple Syrup)
- 1 Fuji apple, cored and thinly sliced
- 1 Granny Smith apple, cored and thinly sliced
- 1 small green pear, cored and thinly sliced
- ½ small pomegranate, seeded
- ½ orange, thinly sliced and each sliced halved
- Combine the 1 cup of sugar and 1 cup of water in a small saucepan, bringing it to a boil over high heat.
- Cook, stirring constantly, until sugar is dissolved (3 minutes)
- Transfer the syrup to a container with a lid, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. The longer it sits, the more intense the flavor. Remove the cinnamon sticks and save to add to the sangria mixture
- In a large (fridge safe) container, combine the wine, apple cider, apple brand, cinnamon simple syrup, and thinly sliced fruit.
- Place in the refrigerator for at least 4 hours
- Once ready, transfer to sangria glass (add in a handful of ice if you want) and add in the cinnamon sticks as a garnish