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Caramel Apple Sangria

Caramel apple sangria with chilled pinot grigio, apple cider, and caramel vodka for a lightly spiced golden drink. Thin-sliced apple and pear soak up flavor, then ginger ale is added right before serving for a refreshing 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: 260
Ingredients Method Notes

Ingredients
  

Caramel rim and sugar
  • 1 Caramel sauce For dipping glass rims.
  • 1 Coarse sugar For coating the caramel-rimmed glasses.
Sangria base
  • 1 bottle (750 ml) Pinot grigio Chilled.
  • 2 cup Apple cider
  • 0.5 cup Caramel vodka or caramel sauce Use caramel vodka for a more spirit-forward flavor; caramel sauce works if you prefer less alcohol.
  • 1 cup Ginger ale or club soda Chilled; added just before serving.
Fruit and spice
  • 2 Apples Thinly sliced.
  • 1 Pear Thinly sliced.
  • 3 Cinnamon sticks

Method
 

Mix the sangria
  1. Combine the pinot grigio, apple cider, and caramel vodka in a large pitcher, whisking well if using caramel sauce.
  2. Add the thinly sliced apples, pear slices, and cinnamon sticks to the pitcher.
Chill
  1. Chill the mixture for at least 2 hours so the fruit soaks up the flavor.
Rim and serve
  1. Dip glass rims in caramel sauce, then in coarse sugar to coat the edges.
  2. Top the pitcher with ginger ale just before serving, then pour over ice with some fruit in each glass.

Notes

For the clearest flavor, chill both the wine and ginger ale/club soda before mixing so the drink stays crisp longer. Store the base (without ginger ale) covered in the fridge up to 3 days; add ginger ale only right before serving. Freezing is not recommended because the fruit and carbonation quality will suffer. For a lighter option, use ginger ale plus a splash of extra apple cider to reduce the vodka quantity while keeping the caramel-apple notes.