Cider Sangria

This recipe goes out to my favorite woman in all of existence, my amazing Grandmother! (AKA: the sangria queen.)

Not only is she the most beautiful, kind, and patient lady I know, but she loves her sangria! She is perfectly content lounging by the pool or beach, surrounded by her children and grandchildren, sipping on a glass of this sweet, fruity drink. In fact, my grandfather and her live in the sunny Florida Keys during the winter, so she can do that exact thing. Each and every Christmas there are multiple people who gift her with abnormally large bottles (jugs?) of sangria that will accompany her to paradise. I’m actually still completely puzzled at where these people (I’m looking at you, mom) find such gigantic bottles…

Cider Sangria

Along with enjoying life and enjoying her fave beverage, my Grandmother is also one who took delight in sharing those classic, memorable words of wisdom we’ve all heard before. She loved them and lived by them. I didn’t always understand them when I was younger (“Silence is golden? Say what Gram?” -my 5 year old self), but they stuck with me and I’m thankful they did.

Her all time favorite was, without a doubt, “An apple a day, keeps the doctor away!” She would peel and slice apples for her grandkids as a snack, and share this with us every time.

So, basically. If there was ever a drink to embody a person, it would be this cider sangria, chock full of apple-y goodness, repping my Grandma.

Cider Sangria

The sangria itself is so wonderful and so flavorful! The moscato, ginger ale, and bourbon act in perfect harmony with the apple cider and apple slices. And to take it over the top, why not cinnamon sugar your glass rim? (Yes, cinnamon sugar is totally a verb.) This drink is everything you imagine it to be: sweet and crisp, with a little bit of spice, refreshing, but cozy, in a way that screams:

“Hey Summer! I’m stealing Sangria from you, cool?” -Fall.

Cider SangriaCider Sangria


1 bottle moscato, chilled

2 1/2 cups fresh apple cider

1 cup ginger ale

1/2 cup bourbon or whiskey (I used Knob Creek Smoked Maple Bourbon.)

4-5 honeycrisp or fuji apples, chopped

lemon wedges & cinnamon sugar, for the rim

Combine all the ingredients, except for the cinnamon sugar, into a large pitcher. Stir! Then refrigerate for at least an hour.

Run a lemon wedge around the rim of wine glass and dip in cinnamon sugar. Pour chilled sangria into glass and devour (sip?) that deliciousness! Cheers!

Cider Sangria


2 thoughts on “CIDER SANGRIA.

  1. Kristy – You have such a wonderful way with words! What a lovely tribute to your grandmother (and I)! Can’t wait to try this Cider Sangria! Can we have it when we celebrate Pat’s birthday next Sunday? You are a fabulous cook/baker, and I love you :) Mom

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