Do I have a treat for you. Last week's Fall Gin Sour was supposed to be our Turkey Day cocktail for the year, but I thought we needed another option, a crowd-pleasing drink the whole family could enjoy. Three words: Caramel Apple Sangria.
I love eating apples during cooler weather, which explains the little kick I've been on lately. They feel like fall to me, especially since the only pumpkin spice I want is in pie. Honeycrisp apples are my go-to — and my favorite in this sangria. Luckily, they're plentiful at any decent grocery store.
Now, caramel vodka isn't something I'd normally recommend for a home bar. But if you're known to get down with a White Russian or two, the infused spirit puts a nice twist on the classic sipper. Caramel is also a great pairing for any coffee cocktail, even if you're spiking your standard morning cup of joe. (I dunno… maybe you had a rough night out the evening before.)
This week's recipe is so light and refreshing that it's perfect for the upcoming holiday, an occasion that you know is probably gonna cause you to go overboard on food. You might end up drinking more than you usually would, too. At least if you go with the Caramel Apple Sangria.
Caramel Apple Sangria
Makes 1 batch
Apple Syrup:
1 cup water
1 cup sugar
1 apple, sliced
In a small saucepan over high heat, bring water to a boil. Add sugar and stir until dissolved. Add sliced apple and reduce heat to simmer. Allow to simmer for 5 minutes, then remove from heat and let cool. Refrigerate and store in a covered container for up to 2 weeks.
Cocktail:
1 apple, chopped
1 bottle sauvignon blanc (pick your favorite, or the cheapest)
1 cup caramel vodka
1 cup apple syrup
1 bottle prosecco (yup, we went cheap here, too)
Add chopped apple, sauvignon blanc, caramel vodka and apple syrup to a larger pitcher. Stir. (You can let this sit for up to 2 hours, allowing the flavors to incorporate.) Pour sangria into an ice-filled glass until about two-thirds full. Top with prosecco and garnish with apple slices.
Connect with CL columnist Chris Fasick on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in Nov 23-30, 2017.