All images © Dina Avila 2012
I didn’t have any plans for a New Year’s post. I figure you are all up to your necks in recaps and cocktail posts and why on earth would you need another one? Except, I was leafing through the October issue of Food and Wine magazine and came across this oh so versatile sangria. I swear it’s not uber sweet and syrupy like your typical sangria and it can easily be made non-alcoholic for the kidletts and folks who don’t or aren’t drinking. Simply swap out the hard cider for sparkling cider, or even sparkling water. I think this cocktail would be beautiful with a dry prosecco. Oh, the possibilites!
2012 was a good year and I have a sneaking suspicion 2013 will be even better.
A very Happy, Blissful, Gorgeous and Wonderful New Year to each and everyone of you!
Hard Cider Sangria
Adapted from Food and Wine Magazine
I substituted Cognac instead of Brandy, which F&W used, and it was perfect.
One apple, thinly sliced
One navel orange, thinly sliced
1 cup chilled apple juice
Juice from one to two lemons
1/4 cup Cognac or brandy
1 22 oz bottle hard cider, preferably dry
Combine all of the ingredients, except the cider in a pitcher or large jar. Add cider just before serving, stir and pour over ice.