Honeycrisp Apple Sangria

• Recipe by Adam Seger

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

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.