CIDER SKULL SANGRIA

skillet with potato casserole and serving spoon

INGREDIENTS

FOR THE RIM:
2 TBSP. CANE SUGAR
1 TBSP. Ground CINNAMON
1 PINCH SALT

FOR THE DRINK:
1 BOTTLE CAMPO VIEJO TEMPRANILLO
1 & 1/2 CUPs APPLE CIDER
3 OZ BRANDY
2 HONEY CRISP APPLES (sliced)
2 CINNAMON STICKS
1 STAR ANISE

METHOD

FOR THE RIM:
1. STIR TOGETHER CINNAMON, SUGAR, AND SALT ON A DISH 
2. RUN A LEMON SLICE AROUND EACH RIM. Dip rim into sugar mix and coat. 

FOR THE DRINK:
1. Add all ingredients to a large pitcher and stir.
2. Cover pitcher and refrigerate for at least 30 minutes (or up to overnight).
3. Fill glasses with ice and pour sangria.
4. Garnish with cinnamon sticks, star anise, & apple slices (serves 8-10).

 

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