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Caramel Apple Sangria

Caramel apple sangria with pinot grigio, apple cider, and caramel vodka for a lightly spiced, fruit-soaked pitcher-style drink. Chill it for at least 2 hours, then top with chilled ginger ale for a fresh, fizzy finish.
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Prep Time 15 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

pinot grigio
  • 1 bottle (750 ml) pinot grigio Chilled
apple cider
  • 2 cup apple cider
caramel vodka or caramel sauce
  • 0.5 cup caramel vodka or caramel sauce
apples
  • 2 apples Thinly sliced
pear
  • 1 pear Thinly sliced
cinnamon sticks
  • 3 cinnamon sticks
ginger ale or club soda
  • 1 cup ginger ale or club soda Chilled
caramel sauce and coarse sugar for rimming glasses
  • 1 caramel sauce and coarse sugar for rimming glasses

Equipment

  • 1 pitcher

Method
 

Mix the base
  1. Combine the chilled pinot grigio, apple cider, and caramel vodka in a large pitcher, whisking well if using caramel sauce. Keep the mixture moving until the caramel is fully incorporated, with a uniform golden color.
  2. Add the thinly sliced apples, pear slices, and cinnamon sticks to the pitcher. Stir gently so the fruit and cinnamon are evenly distributed throughout the liquid.
Chill and rim the glasses
  1. Chill the sangria at least 2 hours so the fruit soaks up the flavor. The mixture should look more infused and slightly deeper in color as it sits.
  2. Dip glass rims in caramel, then in coarse sugar. Place the glasses on a flat surface so the sugar sticks and the rims set before filling.
Serve
  1. Top the pitcher with the chilled ginger ale just before serving. Pour it in right before serving so the drink stays fizzy.
  2. Pour the sangria over ice into each rimmed glass, adding some fruit to every glass. Serve immediately with visible apple and pear slices in each pour.

Notes

Pro tip: rim the glasses right before serving so the sugar doesn’t dissolve. Store leftover sangria (without adding ginger ale) covered in the refrigerator up to 2 days; add ginger ale only when you’re ready to serve. Freezing isn’t recommended because the fruit texture changes and carbonation is lost. For a lighter swap, use a lower-sugar caramel vodka or reduce the caramel sauce to taste.