Pitcher Perfect: A Spiced Apple Sangria

This sangria with a Japanese twist will be the apple of your eye all through the fall!

Natasha Sofia

Natasha Sofia is a mixologist based out of Dallas, Texas.

September 4, 2024 4:45 pm

You may think of sangria as a strictly summer staple, sipping it al fresco someplace on the Spanish coast. But mixologist Natasha Sofia has crafted an autumnal take on the fruit-filled boozy punch which uses Japanese shochu, brandy, cinnamon and, sticking with today’s issue’s theme, apple cider and two types of apples. Enjoy.

This Spiced Fall Sangria highlights the crisp, bright flavors of both Gala and Granny Smith apples, which bring acidity and sweetness that complement the warm, spiced notes in the drink. Each sip offers a layered experience where the apples truly shine, balancing the richness of the wine and the depth of the shochu.

Spiced Fall Sangria

Servings: 4 to 6

Copy Ingredients

Ingredients

1 bottle Spanish red wine
1 ½ cups apple cider
½ cup shochu (recommended: Iichiko Saiten)
¼ cup brandy (recommended: spiced pear brandy)
¼ cup cinnamon simple syrup
3 star of anise
1 small Gala or Fuji apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 small red pear, cored and thinly sliced
1 small green pear, cored and thinly sliced
Seeds from ½ of a small pomegranate
½ orange, thinly sliced and each sliced halved
Ice, to serve (optional)
Fresh seasonal fruit, to garnish

Directions

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1. Mix all ingredients in a large pitcher and close with a lid.
2. Refrigerate 6-72 hours. The longer it sits, the more the flavors grow.
3. Serve with or without ice. Garnish with seasonal fruit.