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Caramel Apple Sangria

Caramel apple sangria with chilled pinot grigio, apple cider, and caramel vodka creates a sweet, lightly spiced drink with visible fruit slices and cinnamon sticks. Chill it until the fruit soaks in flavor, then top with ginger ale for a crisp finish.
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Prep Time 15 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Wine base
  • 1 bottle (750 ml) pinot grigio Chilled
  • 2 cup apple cider
  • 0.5 cup caramel vodka or caramel sauce Use caramel vodka for a true sangria; whisk well if using caramel sauce
  • 1 cup ginger ale or club soda Chilled, added just before serving
Fruit and spices
  • 2 apples Thinly sliced
  • 1 pear Thinly sliced
  • 3 cinnamon sticks
Glass finishing
  • 1 caramel sauce For rimming glasses
  • 1 coarse sugar For rimming glasses

Method
 

Build the sangria base
  1. Combine pinot grigio, apple cider, and caramel vodka (or caramel sauce) in a large pitcher, then whisk well if using caramel sauce.
  2. Add apples, pear slices, and cinnamon sticks to the pitcher and stir to distribute evenly.
Chill
  1. Chill the sangria at least 2 hours so the fruit soaks up the flavor, keeping the pitcher covered in the refrigerator.
Rim and serve
  1. Dip the glass rims in caramel, then in coarse sugar until evenly coated.
  2. Top the pitcher with ginger ale just before serving, then pour over ice with some fruit in each glass.

Notes

Pro tip: If you’re using caramel sauce instead of caramel vodka, whisk it into the wine base until smooth so the sangria stays evenly colored. Refrigerate covered for up to 2 days (add ginger ale and ice only at serving for best fizz). Freezing isn’t recommended because the ginger ale won’t hold texture. Dietary swap: For a lighter option, use ginger beer or extra club soda (plus an unflavored vodka or reduced caramel) to lower added sweetness while keeping the caramel-rim presentation.