On the House: Apple Pie Sangria from Tapa Toro

Apple Pie Sangria

Here’s a drink recipe that’s timely by two.

Wendy Lopez, executive chef at Tapa Toro, has come up with a special drink recipe that is fitting for this week’s double holidays. You’re already aware of one; the other is Christmas.

The big one, of course, is National Sangria Day, celebrated and observed on Dec. 20. Lopez’s recipe for Apple Pie Sangria will cover them both.

The key to this recipe’s success is the simple syrup. Simple simple syrup is made with equal parts water and sugar. For her Apple Pie Sangria, Lopez makes a more complex simple syrup using apple juice and other seasonings of the season.

Here’s the recipe:

Spiced Simple Syrup

2 cups apple juice
2 cups sugar
1 teaspoon nutmeg
½ teaspoon ginger
1 teaspoon vanilla extract
¼ teaspoon salt
2 teaspoon ground cinnamon

Combine all ingredients in a pan and heat, stirring to dissolve the sugar. Bring to a light simmer. Strain and cool.

Apple Pie Sangria

5 ounces Sauvignon Blanc wine
1 ounce brandy
1 ounce Spiced Simple Syrup
Sparkling wine

In an iced wine glass combine wine, brandy and spiced simple syrup. Stir lightly. Garnish with sliced apples, citrus peels and cranberries to taste. Top with bubbles of your choice and a cinnamon stick or two. Sprinkle pink peppercorns and enjoy!

Apple Pie Sangria is available at Tapa Toro all month and is free with purchase on National Sangria Day.

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