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Caramel Apple Sangria

Caramel apple sangria with chilled pinot grigio, apple cider, and caramel vodka for a sweet, spiced fruit soak. Served over ice with caramel-rimmed glasses for a cozy cinnamon-caramel sip.
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Prep Time 15 minutes
chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Caramel apple sangria base
  • 1 bottle (750 ml) pinot grigio Chilled
  • 2 cup apple cider
  • 0.5 cup caramel vodka or caramel sauce Use caramel vodka for flavor or caramel sauce if preferred
  • 3 cinnamon sticks
  • 2 apples Thinly sliced
  • 1 pear Thinly sliced
  • 1 cup ginger ale or club soda Chilled; add just before serving
Caramel rim for serving glasses
  • caramel sauce and coarse sugar For dipping rims

Equipment

  • 1 stand mixer

Method
 

Build the pitcher
  1. Add the chilled pinot grigio, apple cider, and caramel vodka (or caramel sauce) to a large pitcher, then whisk well if using caramel sauce. Continue until the mixture looks evenly combined and lightly caramel-colored.
  2. Add the thinly sliced apples, thinly sliced pear, and cinnamon sticks to the pitcher. Stir gently so the fruit and cinnamon are evenly distributed.
Chill to soak
  1. Chill the sangria at 40-45°F (4-7°C) for at least 2 hours so the fruit soaks up the flavor. The surface should look cloudy from the fruit as it rests.
Rim glasses and serve
  1. Dip the glass rims in caramel, then in coarse sugar right before serving. The rims should look evenly coated with a crisp, sandy caramel edge.
  2. Top the pitcher with the chilled ginger ale (or club soda) just before serving, then pour over ice with some fruit in each glass. Serve immediately so bubbles stay lively.

Notes

Pro tip: Slice the fruit thin so it releases juice quickly during chilling, and stir once halfway through to keep cinnamon sticks evenly dispersed. Refrigerate in a covered pitcher up to 24 hours; add ginger ale or club soda right before serving for best carbonation. Freezing isn’t recommended as the fruit texture will soften. For a lighter option, use zero-sugar ginger ale/club soda and a reduced-sugar caramel vodka (or use a lighter caramel syrup) to cut sugar while keeping the flavor profile.