Apple, Apple Cider, Beverages, Binny's Beverage Depot, Blanc de Blancs, Brandy, Captain Morgan, Cider, Cinnamon, Cocktails, Dominicks, Fall Sangria Recipe, Halloween Wine, Home, Illinois River Winery, Penzeys Spice, Peshaw, Pinnacle vodka, Quail Creek, Sangria, Sangria Mafia, Sauvignon Blanc, Vieux Papes, Whole Foods, Wine
Some may think that 31 is too old to discover new talents… I say ‘Peshaw!”
As we get older life gets busier and it gets harder and harder to stay in touch. So a small group of friends and I have decided to start a monthly dinner date night and block time on our calendars. We call ourselves the Sangria Mafia.
Through this I have discovered that I am wicked good at making Sangria. This sort-of amazes me since I don’t cook. I have never been talented at combining spices and flavors–but apparently that only extends to food, when it comes to drinks I am a master at it. And yes, I am self-boasting, but if you ask any of my Sangria Mafia counterparts they will back me up.
This month I made Apple Cider sangria. I found the base of my recipe from the following blog and then edited it fit my taste-buds: http://www.inspiredbycharm.com/2013/09/apple-cider-sangria-lose-the-bottle-2500-contest.html
- 2 bottles of Vieux Papes Blanc de Blancs (found at Whole Foods)
- 2 bottles of Quail Creek Sauvignon Blanc (found at Whole Foods)
- 2 cups Pinnacle Caramel Apple vodka (found at Binny’s)
- 2 cups Evan Williams Cinnamon Brandy (found at Binny’s)
- 2 cups Illinois River Winery’s Halloween Wine (found at Binny’s)
- 4 cups Apple Cider (I bought the cheap Dominick’s brand that was all natural)
- 1 1/2 cups cinnamon simple syrup*
- 3/4 cup pear liquor
- 3/4 cup peach brandy
- 1 Captain Morgan sample bottle (from Binny’s)
- 1 cup organic grapes, sliced in half
- 3 organic pears, cubed (or close to it)
- 4 organic apples (2 red, 2 green), cubed
- 8 cinnamon sticks
*Bring 1 cup sugar, 2 cups water, and 1 teaspoon ground cinnamon (note: I was out of cinnamon so I used 2 teaspoons Penzeys Spice ‘Cinnamon Sugar’) to a simmer over medium-high heat until sugar is completely dissolved. I usually let the mixture simmer for about 10 minutes to create a thicker syrup. Allow syrup to cool completely.
Mix everything together in a 2 1/2 gallon container, refrigerate, and let sit for a day. Then enjoy–Mmmmm!