Apple Cider Sangria with Prosecco
A sparkling autumn sangria that combines crisp apple cider, fresh citrus, warming cinnamon, aromatic thyme, and chilled prosecco. An optional splash of bourbon adds gentle depth and warmth without overpowering the fruit-forward character of the drink.
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Ingredients
Fruit and Cider Base
- 8 to 10 fresh thyme sprigs
- 1½ cups apple cider
- 2 apples cut into ½-inch cubes
- 1 ounce freshly squeezed lemon juice
- 3 to 6 cinnamon sticks
- 2 ounces freshly squeezed orange juice
- 1 orange sliced into thin rounds
- 2 to 4 tablespoons bourbon optional
For Assembly
- 1 chilled bottle of prosecco such as La Marca
Instructions
- Place the apple cider, lemon juice, orange juice, orange rounds, thyme sprigs, cinnamon sticks, diced apples, and optional bourbon in a large pitcher.
- Stir the mixture carefully until the fruit, herbs, and spices are evenly dispersed throughout the liquid.
- Before adding the thyme, gently press or rub the sprigs between your fingers to release more of their natural aroma.
- Allow the sangria base to stand at room temperature for 30 minutes, when time permits, so the fruit, thyme, and cinnamon can infuse the cider and citrus juices.
- For immediate service, the resting period may be omitted, although the flavors will become more pronounced after the brief infusion.
- Just before serving, pour the chilled prosecco into the pitcher.
- Stir gently to blend the sparkling wine with the infused cider mixture while preserving as much carbonation as possible.
- Divide the sangria among individual glasses, adding a portion of the apples, orange slices, and spices to each serving.
Notes
Serve over several ice cubes for an especially refreshing presentation.
Additional thyme sprigs, cinnamon sticks, orange slices, or pieces of apple may be used as garnishes.
Add the prosecco only when ready to serve to maintain its bubbles and crisp finish.