Fall Sangria With Rum
Fall sangria is probably one of the best sangria recipes that you will ever taste. There is something about the wonderful combination of apple cider, cinnamon spices, and fresh fruits such as apples, pears, and oranges that will remind you of wearing a fluffy and cozy sweater while chilling in a roaring fireplace.
1 bottle White rum
1½ cups Apple cider
¼ cup and 2 tbsp. Apple brandy
¼ cup and 2 tbsp. Pear brandy
¼ cup Cinnamon simple syrup, recipe follows
2 pcs Soaked cinnamon sticks (from Cinnamon Simple Syrup)
1 pc. Small gala or fuji apple
1 pc. Granny smith apple
1 pc. Small red pear
1 pc. Small green pear
½ pc. Small pomegranate, seeded
½ pc. Orange, thinly sliced, and each slice halved
Ice, to serve (optional)
Make the cinnamon simple syrup. Combine 1 cup of water with the sugar in a saucepan and bring to a boil using high heat.
Thoroughly cook the sugar and allow it to dissolve fully. Combine this mixture with the cinnamon sticks in a container and chill in the refrigerator for 4 hours to 48 hours.
Combine the rum, apple brandy, apple cider, pear brandy, cinnamon simple syrup, and all of your fruits in a spacious container.
Refrigerate for 4 hours to 72 hours.
Serve in red wine glasses and add ice.
To extract more of the cinnamon flavor to your simple syrup, let the cinnamon sit in your mixture for longer. Once you are finished with this, you can save the cinnamon sticks as a garnish on your sangria mixture.