Recipe by Mark Sotelino; recipe and photo courtesy of Cafe Ba-Ba-Reeba! & Lil Ba-Ba-Reeba!, Chicago
Single-serve recipe; makes 1 cocktail (recipe for pitcher follows)
¼ oz. simple syrup (1:1 sugar and water; see method below)
½ oz. Licor 43
1 oz. cinnamon-infused E&J Apple Brandy (or apple brandy of choice; see method)
1 oz. apple cider
1 oz. club soda
2 oz. Santa Monica Cava, or cava of choice
3 diced apple pieces, for garnish (more, as needed)
Ground cinnamon, for garnish
Cinnamon stick, for garnish (optional)
Add 4 to 5 cinnamon sticks to the bottle of brandy and allow to infuse for 2 to 3 days in advance of making the sangria.
To make simple syrup, combine equal parts sugar and water in a medium saucepan over medium heat (1 cup water + 1 cup sugar = 16 1-oz. servings); bring to a boil, stirring, until sugar has dissolved. Allow to cool. Combine simple syrup, liquor, apple brandy, apple cider and club soda in a cocktail shaker with ice. Soft shake for 4 to 5 seconds. Using a cocktail strainer, pour over a wine glass filled with ice to the top. Gently add the cava to float on top. Garnish with 3 diced apples on a bamboo skewer and dust with cinnamon.
The Pitcher Method:
Makes 4 to 5 servings
Multiply all ingredients in single-serve recipe by 4.
Make simple syrup by combining equal parts sugar and water in a medium saucepan over medium heat (1 cup water + 1 cup sugar = 16 1-oz. servings); bring to a boil, stirring, until sugar has dissolved. Allow to cool, then strain together with the liquor, apple brandy, apple cider and club soda into a sangria pitcher. Fill the pitcher with the diced apples and ice. Add the cava on top and do one stir with a mixing spoon. Place one cinnamon stick floating on top as a garnish. Pour into individual wine glasses and garnish with 3 diced apples on a bamboo skewer and dust with cinnamon.