Everyone knows that I love making signature cocktails. I find it fun to make a seasonal cocktail for parties and gatherings. Since it’s fall I was looking to use some of the delicious fall apples in one of my drinks.
I made a Spiced Apple Sangria with red wine several years ago and I’ve made it a handful of times since. It’s one of my favorite seasonal cocktails. The only problem I have with it is that it is red wine. While I like red wine well enough, it often gives me a headache. I also much prefer a glass of white wine instead.
I decided to remake my Apple Sangria using white wine. I had an idea to make it into a caramel apple sangria but I wasn’t quite sure how to do that. I thought maybe I could add caramel vodka but then I didn’t want to add that much additional liquor to the beverage. So I tried using caramel sauce instead.
When I put the caramel sauce into a bit of wine it curdled. That wasn’t what I was hoping would happen so I had to go to plan B. I wondered if I heated up both the wine and the caramel sauce if it would be better. It turns out that worked! While there were still a few flecks of caramel in the mixture, it was mostly smooth and it tasted amazing.
I tried two different types of white wine. One was a sweet wine and the other was a dry wine. Surprisingly, I liked the sweet wine better. I think it may be because I did not add any juice to this sangria or any simple syrup so the sweeter wine made it taste more like a sangria.
This is such a fun and festive cocktail. It’s bubbly from the sparkling water, sweet from the caramel and Moscato wine, and spicy from the cinnamon sticks and spices. The apples in both the caramel mixture and the sangria add flavor as well. So if you are hosting a fall gathering and need a signature drink make sure to give this Caramel Apple Sangria a try!
- 1 bottle CK Mondavi Moscato
- 3 apples
- 12 cinnamon sticks
- ¼ c. caramel sauce
- ½ c. peach snapps or orange liquor
- 4 c. sparkling water
- Pour 1 cup of the Moscato into a small saucepan. Chop 1 apple into small pieces and add them to the pan. Add in 4 cinnamon sticks and the caramel sauce as well.
- Heat the pan over medium high heat, stirring frequently. When the mixture boils reduce heat and simmer for five minutes. Remove from heat.
- In a large pitcher combine the remaining Moscato, peach snapps (or orange liquor), and the caramel mixture. Stir well and refrigerate for at least 4 hours.
- Before serving add the sparkling water and stir.
- To serve, rim 8 wine glasses with caramel sauce and gold sprinkles.
- Slice the remaining 2 apples into thin slices and add 6 slices to each glass along with a cinnamon stick.
- Pour the sangria into the glasses and serve immediately.