Sparkling Apple Cider Sangria Cocktail Recipe: The Ultimate Autumn Party Drink - Taste of Purple

Ingredients

• slices and you’ve got a simple but impressive fall cocktail that takes just minutes to pull together
• two medium apples
• Apple cider is the backbone here. If you can get fresh, unfiltered cider, go for it—it’s got the best flavor. Pasteurized cider is fine too, as long as it’s not full of added sugar or weird flavors.
• Sparkling cider brings fizz, and you can use it for a non-alcoholic version if you want
• Some folks use only sparkling cider, others mix it with sparkling wine for more depth
• Dry sparkling wine gives the sangria its bubbles and keeps it from being too sweet. Cava is a great choice for its clean, crisp taste without breaking the bank
• Prosecco is lighter and a bit fruitier, which plays nicely with apples
• A regular 750ml bottle will stretch to about 8 servings once you mix in everything else
• Dry wines are best—sweet ones can make the whole thing taste like candy
• Champagne is fine, but honestly, it’s a bit much for sangria. Any dry sparkling wine with some acidity will do the trick
• A little spirit adds warmth and a boozy kick. Cognac is classic, with its rich, oaky notes
• Apple brandy amps up the apple flavor and gives the drink more character. Calvados, a French apple brandy, is a bit fancier and brings a smooth, deep apple taste
• Usually, you’ll use about half a cup per batch. Regular brandy works if you can’t find the apple stuff. No need to splurge on the top shelf—mid-range is just fine for mixing
• Fruit makes this sangria look gorgeous and adds fresh flavor. Julienned apples are a must—they give crunch and reinforce the apple theme
• Pomegranate seeds are a fun touch. They add tartness and look like little jewels floating in the glass
• Citrus slices like orange or lemon for a pop of brightness
• Cranberries (fresh or frozen) for tartness
• Cinnamon sticks for that cozy, spiced aroma
• Star anise for a hint of licorice
• Pear slices for another fall fruit vibe