Fall is my favorite season. There is something about the cooler temperatures and shorter daylight hours that brings me a new perspective each year. Football takes over our conversations, sweaters sneak back into my wardrobe, and I begin to anticipate the wonderful holiday season ahead. It inspires me to try new things in the kitchen, as I think of new recipes while dusting off my slow cooker, soup pot, and hot cocoa mugs. Due to the cooler temperatures, we have also regained our patio as a living space now that it is not 109 degrees outside. Sitting outside, sipping a nice cool cocktail while the dogs run has to be the highlight of my weekends lately.
This week we enjoyed Food & Wine Magazine’s Honeycrisp Apple Sangria while working in the backyard. Nothing tasted better than the flavors of honey, cinnamon, peach, ginger, and apples while planting some burnt orange mums in the yard to show our Texas pride. I made some slight modifications to the recipe since I did not have a few of the items on hand (Pisco? Whole cinnamon sticks? No way.). But I loved my version and will be returning to this recipe countless times throughout autumn for Halloween parties and tailgates. I served mine in glassware garnished with cinnamon & sugar around the rims. Please try this easy cocktail recipe and enjoy the beautiful weather outside!
1 honeycrisp apple, diced
1 lemon, sliced and de-seeded
1 lime, sliced
1 orange, sliced
1 bottle of unoaked chardonnay
1 cup of Peach Schnapps
1/4 cup of honey
3 tablespoons of cinnamon
2 tablespoons of sugar
3 whole cloves
1 teaspoon of ground ginger
Garnishes: ice, club soda, fresh mint, and cinnamon-sugar
Slice and dice your fruits. In a large bowl, mix together all of the ingredients except for the garnishes. Cover and set aside for at least four hours so that the ingredients can meet and greet each other.
Many hours later, when you are ready to serve, pour the mixture over a strainer into a pitcher.
I left a few apples in the pitcher because I love to eat sangria-soaked apples! Dip the rims of each serving glass in water, then in cinnamon-sugar and let dry. Serve the sangria with a splash of club soda and ice.
This cocktail is better than good. Even my fiance who rarely enjoys “fruity” cocktails polished off his glass with many compliments. The aroma and spice of cinnamon, sweet honey undertones, and crisp apple flavor combine perfectly in this drink. Much thanks to Food & Wine for introducing me to this recipe!