So, sometimes I make stuff and it doesn't turn out exactly like I want it and I either have to love on it some more or just throw it out all together and start over. This was not the case with this recipe.
I mixed it all up, poured a glass, took a sip and said some really bad words at how amazeballs it was. Seriously.
Fall is my favorite time of the year. The brutal South Carolina summer is finally over, the leaves start to change, the promise of Thanksgiving is in the air and I am utterly transformed. And now? Now I have a whole new reason to welcome autumn!
I think I've just found my new favorite libation EVER. This sangria is wicked good, y’all. For reals.
Wicked Autumn Apple Sangria
1 cup vanilla vodka*
1 cup sugar (or to taste)
2 cups apple cider
1/4 teaspoon pumpkin pie spice
2 honeycrisp apples
1 large orange
2 bottles dry white wine (I use chardonnay)
Combine vanilla vodka, sugar, apple cider and pumpkin pie spice in a gallon pitcher and stir until sugar is dissolved. Chop apples, pears and orange into small pieces and add to vodka mixture. Marinate fruit from 4 to 24 hours in refrigerator. When ready to serve, add chilled wine and stir to combine.
*I've never bought a vanilla vodka that was sweet but if yours is, reduce sugar and add to taste.
Note: You’re thinking pumpkin pie spice? Seriously? So here’s the deal on that… I wanted to add a cinnamon stick, fresh ginger and maybe some cloves but I didn't have any of those things. I was just going to say screw it when I spied my itty bitty little bottle of pumpkin pie spice. I read the label and guess what all’s in it? Cinnamon, ginger and cloves. Score! Feel free to use the fresh ingredients but do not skip on the spices. It’s what makes the sangria.