FALL SANGRIA
Sangria isn't just for summer anymore! Mix together crisp apple cider, aromatic cinnamon, DeKuyper® Triple Sec, and white wine. Top it all off with soda water. The result? A light and delicious fall sangria cocktail you'll want to share with friends.
Provided by TheCocktailProject.com
Categories Drinks Recipes Sangria Recipes
Time 3h15m
Yield 6
Number Of Ingredients 9
Steps:
- Add all ingredients except soda water into a large pitcher and stir to combine.
- Allow to sit in the refrigerator for 3 to 24 hours.
- Pour sangria and fruit into glasses with ice. Top with soda water.
FALL SANGRIA
Provided by Bobby Flay
Categories beverage
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine the wine, apple cider, apple and pear brandies, Cinnamon Simple Syrup, cinnamon sticks, Gala and Granny Smith apples, red and green pears, oranges and pomegranate seeds in a large container with a lid. Refrigerate for at least 4 hours and up to 72 hours. Transfer to a pitcher before serving. Serve in red wine goblets over ice, if desired.
- Combine the sugar and 1 cup water in a small saucepan. Bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a lidded container, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours -- the longer, the more intense the flavor. Remove the cinnamon sticks and save for the sangria.
FALL SANGRIA
Provided by Food Network Kitchen
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 0
Steps:
- Stir 1 cup water, the juice of 1 blood orange, 2 torn rosemary sprigs, 1/4 cup orange liqueur, 2 tablespoons pomegranate liqueur and 1 to 2 tablespoons superfine sugar in a pitcher. Add 1 sliced blood orange and 1/2 cup pomegranate seeds and refrigerate overnight. When guests arrive, add ice to the pitcher and stir in a bottle of chilled dry sparkling red wine.
FALL SANGRIA
Provided by Bobby Flay
Categories beverage
Time 8h25m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Combine the wine, apple cider, apple brandy, pear brandy, Cinnamon Simple Syrup and fruits in a large container with a lid and refrigerate for at least 4 hours and up to 72 hours. Transfer to a pitcher before serving. Serve in red wine goblets over ice, if using.
- Combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a container with a lid, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. The longer it sits, the more intense the flavor. Remove the cinnamon sticks and save to add to the sangria mixture.
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