RECIPE

Honeycrisp Apple Sangria

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: makes 1 quart

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

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: makes 1 quart
  • MAKE-AHEAD

Ingredients

  • Ingredients
    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

Directions

  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.