Description

A cozy, boozy autumn cocktail featuring apple cider, applejack, and spiced rum, finished with a signature cinnamon sugar rim and fresh fruit.

Ingredients

Scale

6 cups apple cider
2 cups Applejack or Apple Brandy
1 cup spiced rum
½ cup caramel sauce
2 cups sparkling cider
2 medium apples, sliced
1 medium pear, sliced
1 lemon, sliced
½ cup granulated sugar
2 teaspoons ground cinnamon
Butter or oil (for wetting the rim)
Cinnamon sticks (for garnish)
Whipped cream (optional)

Instructions

Wash and slice apples and pears into thin wedges, removing cores. Slice lemon.
In a large pitcher, combine apple cider, Applejack, spiced rum, and caramel sauce. Stir well until caramel is fully dissolved.
Add sliced apples, pears, and lemon slices to the pitcher. Stir gently to submerge fruit.
Refrigerate the base for at least 1 hour, or up to 4 hours, to allow flavors to meld.
In a shallow bowl, mix granulated sugar and ground cinnamon.
Dip glass rims in melted butter or oil to wet them, then dip into the cinnamon sugar mixture, twisting to coat evenly. Shake off excess.
Just before serving, add sparkling cider to the pitcher and stir gently.
Fill glasses with ice, pour the sangria over the ice, and garnish with a cinnamon stick and apple slice.
Serve immediately.

Notes

The key to this recipe is the cinnamon sugar rim; wetting the glass with butter ensures the sugar sticks. The base can be made up to 2 days in advance, but add sparkling cider just before serving to maintain carbonation. Do not freeze, as the fruit will become mushy.

Prep Time: 12 minutes
Cook Time: 0 minutes
Category: Cocktails
Cuisine: American

Nutrition

Serving Size: 1 glass
Calories: 280
Sugar: 28
Carbohydrates: 35
Fiber: 1
Protein: 1

Keywords: fall cocktail, apple cider sangria, autumn drinks, cinnamon sugar rim, applejack cocktail, easy sangria recipe, party drinks