My Cider Skull Sangria with Campo Viejo for Dia De Los Muertos
Happy Dia De Los Muertos! In celebration of the colorful holiday, I created a specialty cocktail to sip on today - what I like to call the Cider Skull Sangria using my favorite Campo Viejo Tempranillo wine. Because Campo Viejo encourages everyone to live more colorfully and vibrantly, I thought it was the perfect fit.
Check out my recipe for this tantalizing festive concoction!
The Cider Skull Sangria
INGREDIENTS
· 1 bottle Campo Viejo Tempranillo
· 1 ½ cups apple cider
· 3 oz. brandy
· 2 honey crisp apple, sliced, plus more for garnish (optional)
· 2 cinnamon sticks, plus more for garnish (optional)
· 1 star anise, plus more for garnish (optional)
FOR THE CINNAMON SUGAR RIM
· 2 Tablespoons cane sugar
· 1/2 Tablespoon cinnamon
· pinch of salt
METHOD
For the cinnamon sugar rim, stir together cinnamon, sugar, and salt on a dish.
Wet the rim of the glasses by running a slice of lemon around each one.
Dip the rims into the mixture and then fill glasses with sangria.
Add all ingredients to a large pitcher and stir to combine. Cover pitcher and refrigerate for at least 30 minutes or up to overnight. Fill glasses with ice then pour sangria over top. Garnish with cinnamon sticks, star anise, and apple slices, if desired, and serve.
Photography by: Grace & Light Photo
