Caramel Apple Sangria
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Recently, I had a choir board meeting at a local restaurant. I got there a little early, and on the way in the door, I noticed their blackboard with all the daily specials. The drink list for that day included Caramel Apple Sangria, and that sounded really good to me on a cold dreary night, when I was going to have to face the board with some controversial questions and proposals. Since I WAS early, I had time to hit the bar before our reserved room was ready, so I ordered a glass of this lusciousness! It did not disappoint!
As usual, I decided I needed to be able to reproduce this at home, both for myself, and to wow dinner guests, given the opportunity. I set about, first, doing lots of research online, comparing recipes, and then making sure I had the necessary ingredients to test this out. Our dinner guest Monday was apparently not disappointed either, nor were my wife and myself!
I had a few requests for the recipe, so here it is. I hope you try it, and I hope you enjoy it as much as I have!
Ingredients
- 2 firm, ripe apples, cored and diced
- 1 bottle dry white wine (I used a good Pinto Grigio)
- 2 cups caramel flavored vodka
- 2 cups apple cider (I like using clear apple juice)
- 2 cinnamon sticks
- Prepared caramel dip or ice cream topping
- A tablespoon or two of organic raw sugar crystals (on a flat saucer)
Instructions
- Place the diced apples in the bottom of a large pitcher. Pour the wine, juice, and vodka over the top and stir well to combine. Drop in the two cinnamon sticks.
- Refrigerate overnight, or until chilled.
- Rim the glasses lightly with caramel dip and roll that rim in the crystal sugar
- Serve the sangria poured over ice.
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