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Caramel Apple Sangria

Caramel apple sangria with chilled pinot grigio, cider, and caramel vodka is served over ice with thin apple and pear slices and cinnamon sticks. The fruit soaks in flavor during a 2-hour chill, then ginger ale is added right before serving for a lightly bubbly finish.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 pitcher

Method
 

Make the sangria base
  1. Combine chilled pinot grigio, apple cider, and caramel vodka (or caramel sauce) in a large pitcher, whisking well if using caramel sauce.
  2. Add thinly sliced apples, thinly sliced pear, and cinnamon sticks to the pitcher.
Chill
  1. Chill the pitcher at refrigerator temperature for at least 2 hours so the fruit soaks up the flavor.
Rim and serve
  1. Dip the glass rims in caramel, then in coarse sugar.
  2. Top the pitcher with chilled ginger ale (or club soda) just before serving, then pour over ice so each glass includes fruit.

Notes

For crisp slices that stay present in each glass, slice the apples and pear thinly and keep them even in thickness. Refrigerate sangria (without adding ginger ale) for up to 2 days; add ginger ale right before serving for best effervescence. Freezing is not recommended due to texture changes. If you want a lower-sugar option, use a caramel-flavored vodka with no added sugar or swap caramel vodka for extra apple cider plus a reduced caramel sauce.