After a pretty hectic work week, all I wanted to do for Halloween was sit on the couch, cuddle with my kitties, and watch Halloween movies. To make things a little bit more festive, I decided to make a white sangria with apple cider. Take some Goldschläger, butterscotch schnapps, a bottle of dry white wine, and some apple cider, and you’ve got yourself one boozy cider drink that tastes like a lovely cinnamon spiced candy apple!
I always love adding butterscotch schnapps and Goldschläger to hot apple cider for a warm cocktail, so I couldn’t wait to add in some wine to make a festive sangria. Because the schnapps and the cider are both really sweet, I recommend using a dry white wine like Pinot Grigio to offset it. I also cut up Granny Smith apples to put into the sangria itself to counter that sweetness. The fruit in sangria is always one of my favorite parts – I love eating the wine soaked fruit after my glass is empty!
If you don’t like the flavor of butterscotch, you can always swap the schnapps out for caramel flavored vodka. It’ll be a lot stronger, so you’ll have to be a little more careful that you don’t drink too much – a major kick in the pants! 😉 Same goes for the Goldschläger – if you’d prefer no cinnamon, just add more schnapps, or swap it out for caramel vodka!
This is a great cocktail to serve up for Thanksgiving or Christmas – light and sweet! You can also use sparkling apple cider for a bit of bubbly! This recipe will is enough to serve about 8, so you might need to double it (or triple it) depending on how big of a crowd you’ll be serving!
What is your favorite festive cocktail to have around the holidays?
- 1-750 ml bottle of dry white wine, like Pinot Grigio
- 1 cup Goldschläger (or other cinnamon schnapps)
- 1 cup butterscotch schnapps (or caramel vodka if you don't like butterscotch)
- 5 cups apple cider
- 2-3 Granny Smith apples, cored and chopped
In a large pitcher, stir together the wine, Goldschläger, butterscotch schnapps, and apple cider. Add the chopped apples, and place in the fridge to chill for at least 2 hours (or overnight) for flavors to develop.
Serve over ice. Enjoy!