The fall chill is starting to roll in for much of the country and with it, silly things like pumpkin spice lattes. I’m not judging (okay maybe a little), but if you know me, you know what would happen if you ever tried to put pumpkin in my coffee.
I get it though, cooler weather means we crave hot drinks and warming spices. But when it comes to cocktails… there are only so many hot ones that I really want to drink. Sure, a hot toddy when I have a cold is the best thing ever, and if you ask me, is way healthier than Nyquil. And sitting by the fire with some mulled cider spiked with rum can’t be beat.
NEED SOME THANKSGIVING ASSISTANCE?
Well I want to help, so this really works out nicely 🙂
That’s about where it ends for me, so I’ve found myself thinking about how to incorporate warmth into cocktails without actually making them warm. This Spiced Cider Sangria is a pretty great solution, if I do say so myself. Bonus: It’s not sugary sweet like most sangria, since the only sweetness comes from the apple cider.
Spiced Cider Sangria
makes 1 pitcher / 4-6 drinks
1 cup spiced apple cider (recipe below)
1 cup bourbon
1/2 cup lemon juice
1 pint hard apple cider
1 apple, thinly sliced
1 pear, thinly sliced
1 small bunch frozen green grapes
- Combine the spiced cider, bourbon, and lemon juice in a large pitcher and stir to combine. Add in the fruit, reserving some for garnish if desired, and stir to combine. (If you want the fruit to infuse into the drink more, you can do this step a few hours or a day ahead and refrigerate, reserving the frozen grapes until ready to serve)
- Add the hard cider and gently stir.
- Pour into high ball glasses 1/4 filled with ice and garnish with additional fruit, if desired.
Spiced Apple Cider
1 cup apple cider
1 cinnamon stick
3 slices ginger (about the size of a quarter)
4 cardamom pods
- Combine the apple cider and spices in a small saucepan and bring to a boil. Once boiling, cover and turn the heat down to low. Simmer for 15 minutes and then strain and chill.
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