For the Spiced Honey Simple Syrup:
1/4 cup water
1/4 cup honey
1/2 tsp Vietnamese Cinnamon
For the Sangria:
2 Honeycrisp Apples
1 bottle Chardonnay
1/4 cup Brandy
Honey Simple Syrup
1 orange
1 lemon
1 lime
2 Cinnamon Sticks
1 Tbl [Dried, Cut Ginger]
6 Cloves
Cinna Nilla Sugar for rimming the glasses
Club Soda

We adapted this libation from Food and Wine, subbing out the schnapps for more ginger, cloves and apple. We dredge the glass rims in Cinna Nilla Sugar so that each sip delivers the full essence of Autumn. This Sangria is perfect for fall days that don’t feel so fall-ish yet. Cool, refreshing while still capturing the flavors of fall.


1.Slice the lemon and lime. Slice the orange, reserving 1/2 for garnish.
2.Core and chop one of the apples. Core and slice the other apple and spritz with lemon to keep from browning. Set the sliced apple aside for garnish.
3.In a pitcherr, combine the Chardonnay, brandy and Spiced Honey Simple Syrup. Add the chopped apple, lemon and lime slices, orange slices, cinnamon sticks ginger and cloves to the pitcher. Refrigerate at least 4 hours
4.Add Cinna Nilla Sugar to a small plate. Moisten the rims of wine glasses and dip in the Cinna Nilla Sugar. Fill the glasses with ice. Add the sangria and fruit to the glasses. Top with a splash of club soda. Garnish with apple and orange slices.

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