I think I am the last person in the universe to jump on the honeycrisp train. To be fair, I bought some years ago (at The Fresh Market for probably $6 a pound) and they tasted like water. So I’ve avoided them until this year. Just this week though, they were the cheapest apples at my grocery store (and GINORMOUS at that) so I bought them and they are amazing. Seriously, crisp like I didn’t even know apples could be!
I haven’t told you guys but Nicole and I had so much fun doing our s’mores week that we wanted to do something together every week. And we decided on drinks because… well duh. If there’s one thing I’m good at, it’s drinking. So for the next little while we’ll be doing a themed drink each week! Get excited.
Apples were the theme of the week and I’ve had this sangria on my “must make” list since Brandy suggested I try it one night when I was whining on Twitter about how I hated wine. It specifically calls for honeycrisp apples and since I’d just bought 15 pounds (seriously) of honeycrisp, it was perfect!
I love, love, loved it! The original recipe calls for an unoaked chardonnay but I used a moscato because it’s the only wine I drink really. It’s so delicious and so different from your regular sangria since it has ginger and cinnamon sticks and cloves in it. It’s cool and refreshing but warming and holiday-esque at the same time.
Nicole made an Apple Pie Cocktail which I will be making real soon! Yuuuum!
from Nutmeg Nanny
- Peel and chop one of the apples. Quarter one of the oranges, the lemon, and the lime.
- In a large bowl, combine the whine, schnapps and honey. Stir in the chopped apple, the quartered orange, lemon, lime, cinnamon sticks, ginger and cloves. Refrigerate it overnight (or at least 4 hours if you're in a hurry).
- Strain the sangria into a pitcher. Chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
- On a small plate, stir together the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a generous spoonful of the chopped apple and orange.