![]() I just love the spice and fizziness the ginger beer gives this fall sangria. Cut the pear and apples into thin slices. Then strain and discard the pomegranate seeds. It’s so simple to double (or triple) recipes to share with your guests With warm flavors like cinnamon, apple and orange, this fall sangria is sure to be your next go-to cocktail Total Time: 15 minutes. Simmer for 5 minutes and then remove from heat to cool completely. Sangria is delicious year-round, but it’s also a tasty beverage to serve up during your fall get-togethers. Bring it to boil and reduce the heat to low. One of the first cocktails I ever had – and liked – was a Dark n’ Stormy. In a small saucepan, mix together ½ cup (125ml) water with sugar and ½ cup of pomegranate seeds. Then fill the glasses with ice, pour in the sangria, garnish with some fruit, and top with my very favorite thing in the whole world: ginger beer. To serve, find some cute mason jars (because I’m still obsessed….are they still cool? □ ) and dip the rims in cinnamon/sugar…because This fall sangria definitely tastes best after it’s had a chance to sit in the fridge for a bit, so make this the night before! That’s it! Ridiculously easy and ridiculously tasty.Īfter that, you’re pretty much just dumping stuff into a pitcher: Pinot Grigio, rum (<– we were generously gifted with this Diplomatico Reserva Exlusiva and it’s yum), orange juice, and fruit! Delicious.īasically you take water and maple syrup and infuse a cinnamon stick into it for about 10 minutes and stir in some vanilla. All sangria recipes are made ahead of time so the ingredients have time to infuse together. This fall sangria is easy, but it also can be made ahead of time and it starts with the simple syrup.Ĥ more words: Yummy. In a large pitcher, mix together wine, apple juice or cider, Cognac, apples, and cranberries. What makes this fall sangria recipe unique. Make it once and you’ve got 4-6 servings (depends on who’s pouring, amiright? □ ) Which means, you’re either set for the night, or you can host a little party and have drinks ready before people arrive! You know I loooove me an easy cocktail recipe.Ģ. I love this fall sangria for two reasons:ġ. Make a batch (or two) this weekend and be oh so happy you did. It has all your favorite fall flavors: maple, cinnamon, apple, pear in one cute little cocktail. Garnish with a rosemary sprig.Now that summer is officially over, I need to get my sangria fix in a less summery, more fall-y way: enter –> Fall Sangria. But, you can also pour the sangria into the glass and then top the glass with tonic water. I use a drink dispenser and just pour the tonic water into the dispenser, stir and serve. STEP 3 Place pitcher in the fridge for at least 1 hour prior to serving. ![]() When ready to serve, fill glasses with ice and pour the sangria over the ice. Let the sangria sit in the refrigerator for 2 to 8 hours. STEP 2 Add the diced apples and sliced oranges, apple cider, red wine, and 3 cinnamon sticks and stir to combine. Next, add all of the ingredients into a pitcher, including the slices and a sprig of thyme. When ready to serve, top the sangria with the tonic water. STEP 1 Add sugar, brandy, and orange liqueur to a large pitcher and stir to help the sugar begin to dissolve. Add the white wine, liquer and apple cider. To a large pitcher/dispenser, add the apples, pears and oranges. I add it to cut the sweetness from the apple cider, especially if the cider you use is more sweet!) Serve with a garnish of fresh rosemary and a pinch of ground cinnamon or a cinnamon stick. Serve sangria over ice and top each with a splash of soda water. Chill in the fridge for 3-4 hours to let the flavors meld together. This recipe you can easily double in size if you want to serve more people.Ģ bottles of white wine (pick a drier one such as Sauvignon Blanc)ġ cup of Pear Liqueur (the brand Drillaud Pear Liqueur you can find at Total Wine) Combine all ingredients (except the soda water) in a pitcher, stir.
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