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Honeycrisp Apple Sangria

  • SERVINGS: makes 1 quart
  • MAKE-AHEAD

At Nacional 27 in Chicago, Adam Seger creates seasonal sangrias with fresh ingredients, like this autumn-inspired sangria.

  1. 2 Honeycrisp apples
  2. One 750-milliliter bottle unoaked Chardonnay
  3. 1/3 cup peach Schnapps
  4. 1/4 cup pisco
  5. 1/4 cup honey
  6. 2 oranges, 1 quartered
  7. 1 lemon, quartered
  8. 1 lime, quartered
  9. 2 cinnamon sticks
  10. 2 quarter-size slices of fresh ginger
  11. 3 cloves
  12. 2 tablespoons sugar
  13. 1/2 teaspoon ground cinnamon
  14. Ice
  15. Club soda
  16. Mint sprigs, for garnish
  1. Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours.
  2. Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
  3. On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.
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