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Caramel Apple Sangria

Caramel Apple Sangria is a chilled American wine punch with thin-sliced apples and pears and warm cinnamon sticks. The caramel vodka and apple cider blend into a golden, fruit-soaked drink finished with ginger ale or club soda.
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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: 260
Ingredients Method Notes

Ingredients
  

Caramel-rimmed glasses
  • 1 Caramel sauce For dipping glass rims.
  • 1 Coarse sugar For coating the caramel-rimmed glasses.
Sangria base
  • 1 bottle (750 ml) pinot grigio Chilled.
  • 2 cup apple cider
  • 0.5 cup caramel vodka Or use caramel sauce as directed.
  • caramel sauce If using caramel sauce instead of caramel vodka, whisk into the base.
  • 3 cinnamon sticks
Fruit
  • 2 apples Thinly sliced.
  • 1 pear Thinly sliced.
To serve
  • 1 cup ginger ale Or use club soda; chilled.
  • 1 cup club soda Or use ginger ale; chilled.

Method
 

Build the sangria
  1. Combine the pinot grigio, apple cider, and caramel vodka in a large pitcher, whisking well if using caramel sauce instead. Stir until the caramel flavor is evenly distributed.
  2. Add the thinly sliced apples, thinly sliced pear, and cinnamon sticks to the pitcher. Gently push the fruit down so it’s partly submerged.
Chill to infuse
  1. Cover and chill the pitcher for at least 2 hours. The fruit should soften slightly and the liquid should look golden and fragrant.
Prep the glasses
  1. Dip the glass rims in caramel, then in coarse sugar to coat. Set the glasses aside while you top the sangria.
Finish and serve
  1. Top the pitcher with ginger ale (or club soda) just before serving. Pour over ice with some fruit in each glass.

Notes

Make sure the wine, ginger ale/club soda, and apple cider are chilled so the drink stays bright and lightly effervescent. Storage: refrigerate sangria (without topping) up to 2 days; add ginger ale/club soda right before serving for best bubbles. Freezing isn’t recommended because the fruit and carbonation will change texture. For a lower-alcohol option, use zero-alcohol pinot grigio and keep the caramel vodka out, then add extra caramel sauce to maintain the flavor.