130 minutes
A delightful sangria made with hard cider, infused with fresh apples, ginger, and brandy for a refreshing and fruity drink.
Brandy
0.25 fluid ounces
Lemon Juice, freshly squeezed
0.25 fluid ounces
tablespoons
Fresh Ginger, thinly sliced
0 oz
Tart Apples, thinly sliced, divided
each
each
Dry Hard Cider
0.25 fluid ounces
1. Prepare Flavor Base
In a small, sealable container or jar, mix the brandy, lemon juice, and honey until well combined and set aside.
2. Create Infusion
To the brandy mixture, add the sliced fresh ginger, half of the apple slices, and the cinnamon stick. Seal and let it marinate for a couple of hours or overnight.
3. Combine and Serve
Pour the marinated brandy mixture into a large pitcher, add the remaining apple slices and the dry hard cider, and stir gently. Serve over ice.
Select a high-quality hard cider with a good balance of sweetness and acidity, and use crisp, flavorful apple varieties like Honeycrisp or Fuji. Fresh, firm ginger with a spicy aroma will impart the best flavor.
Use garnishes like apple slices, lemon zest, or cinnamon sticks not only for appearance but also to contribute to the flavor profile.
Thinly slice or grate the ginger and let it macerate with the hard cider for at least an hour to extract and disperse its warm, spicy flavors throughout the sangria.
Allow the sangria to rest in the refrigerator to meld flavors, but add carbonated ingredients just before serving to maintain fizz.
Adjust the sweetness of your sangria according to your hard cider and apples. Use lemon juice to cut sweetness or dissolve sugar or honey in warm water to add sweetness.
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