Apple Gingersnap Sangria

Put a fall twist on a favorite summer classic with this Apple Gingersnap Sangria featuring apple cider, ginger beer, bourbon and more!

  • Author: Deanna Segrave-Daly
  • Yield: 12 servings 1x


  • 1 cup water
  • ¾ cup granulated sugar
  • 1 ½ inch piece of fresh ginger, peeled and cut into large chunks
  • 1 (750 ml) bottle of rosé or dry red wine
  • 1 (12 ounce) bottle ginger beer (I like Reed’s)
  • 1 cup sparkling water
  • ½ cup regular or sparkling apple cider
  • ¼ cup brandy or dark rum (optional)
  • 34 medium apples or pears (or a combination of both), sliced thinly or chopped into ½-inch pieces


  1. To make a ginger simple syrup, add water and sugar to a small pot; stir and bring to a boil. Stir until sugar is dissolved. Add fresh ginger and remove from heat. Steep for about 30 minutes. Strain, discard ginger and cool.

  2. Assemble sangria into a large pitcher by pouring in ½ cup of ginger syrup, wine, ginger beer, sparkling water, apple cider and brandy. Stir well and add in fruit. Chill in refrigerator for a few hours or overnight. Serve with ice and fruit slices.