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Apple Cinnamon Sparkling Sangria
This is a fun American riff on classic Spanish sangria: mix together dry French apple cider, sliced apples, apple brandy, and cinnamon-steeped syrup. It's a festive, autumnal drink that warms, but is chilled enough for springtime.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
About This Recipe
| Yield: | 4 servings |
| Active time: | 5 minutes |
| Total time: | 30 minutes |
| This recipe appears in: | The Secret Ingredient (Cinnamon): Apple Cinnamon Sparkling Sangria |
Ingredients
- 1 cup water
- 1/2 cup granulated sugar
- 2 cinnamon sticks, snapped in half
- 1 750 ml bottle of cidre buché, or dry French sparkling apple cider, very cold
- 1/2 cup Calvados
- 1 apple, any variety, cored and very thinly sliced
Procedures
-
1
In a small saucepan, heat the water, sugar, and cinnamon sticks together over medium-high heat. As soon as the sugar is dissolved, shut off the heat, and let the syrup steep until it has come to room temperature.
-
2
When the syrup is cooled, add the cinnamon syrup, the cider, the Calvados, and the sliced apples to a jug. Stir, and serve immediately.