Fall Apple Cider Sangria Recipe With Fireball
This delicious Fall Apple Cider Sangria Recipe With Fireball is one beverage you are going to want to try. Crisp, fresh, and hits the spot with its sweet and tangy flavors. This is the perfect drink for the weekend or your next gathering with friends and will be sure to get the party started.
Servings: 4
Equipment
- pitcher
Ingredients
- 2 large apples, I used Granny Smith and Honey Crisp
- 1 large orange
- 2 cinnamon sticks
- ⅓-1/2 cup cinnamon whisky, I used Fireball
- 1 bottle white wine, use chardonnay, pinot grigio or sauvignon blanc
- 2 cups apple cider
- 1 tablespoon sugar
- 1 teaspoon apple pie spice or ground cinnamon
- cinnamon sticks to garnish each glass.
Instructions
- Wash the fruit well. Core and cut the apples into thin slices, leaving the peel on for color. Cut the oranges into thin slices. Reserve some fruit for the glasses.
- Add the sliced fruit to a large pitcher along with the cinnamon sticks.
- Add the whisky, apple cider and white wine. Refrigerate for at least 4 hours or up to 24 hours.
- Before serving add a cup of club soda for bubbles and stir well. Do not add the carbonation until the sangria has soaked in the refrigerator for the desired amount of time.
- On a small plate, add the sugar and spices. Stir the mixture well. Wet the rim of the serving glasses (I used a slice of orange to run around the rim.) Turn the glass upside down and twist in the sugar spice mixture.
- Add fruit and ice to the glasses. Pour the sangria into the glasses and add a cinnamon stick for garnish. Serve immediately.