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.