Apple Cinnamon Sparkling Sangria

[Photograph: Kerry Saretsky]

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.

Apple Cinnamon Sparkling Sangria

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


  • 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


  1. 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. 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.

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