Apple Cider Sangria
This recipe requires some more advanced planning, but is great for a refreshing apple-focused cocktail for a get together. It lends well to service from a punch bowl, but can also be attractively garnished for each guest depending on your setting.
- 3 ea. Apples, diced
- 2 ea. Pears , diced
- 3 ea. Oranges, diced
- 6 ea. Cinnamon Sticks, toasted
- 3 ea. Star anise, toasted
- ½ nutmeg, grated
- 2 ½ large ginger roots, diced
- 10 ea. Cloves
- 5 ea. All spice berries
- 3 oz. Brown sugar
- Spiced Rum (Sailor Jerry, Captain Morgan)
- Dry Curacao (Pierre Ferrand)
- Dry Sparkling Apple Cider (Duche de Longueville)
To prepare the infused rum, combine the first ten ingredients in a gallon container, then fill with the spiced rum. Cover/seal the container and allow to sit for between 24-36 horus. Next, strain the rum through a strainer and coffee filter, and reserve the fruit aside for later garnishing.
To prepare each drink, fill a glass with ice, then add 2 ounces of your infused rum, followed by ½ ounce of the dry curacao. Mix with a bar spoon and then fill the remaining space in the glass with the dry sparkling cider. To garnish, add one scoop of the reserved marinated fruit.