Apple Cider Sangria (Honeycrisp Fall Sangria with Hard Cider)

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This Apple Cider Sangria is crisp, refreshing, and full of fall flavor. Made with apple cinnamon–infused vodka, hard cider, and fresh Honeycrisp apples, it’s the perfect cocktail for any autumn gathering, from Thanksgiving dinner to a quiet night by the fire.

If you love apple cider with vodka, you might also want to make my Caramel Apple Pie Shot Recipe.

Krissy’s Notes
What You’ll Need To Make It
How to Make Apple Cider Sangria
Make Ahead and Storage
Learn From Me
Frequently Asked Questions
Apple Cider Sangria Recipe

Krissy’s Notes

I’ve always believed Honeycrisp apples deserve to shine, and this Honeycrisp Apple Cider Sangria is one of my favorite ways to show them off. They’re sweet, tart, and hold their shape beautifully even after soaking in vodka. Every sip is light, sparkling, and tastes like fall in a glass.

This recipe came together one September when the farmers market was overflowing with fresh apples. I paired them with locally made apple cinnamon vodka and hard cider from Portland, and the result was so good I’ve been making it every year since.

If you love fall cocktails like this, you might also enjoy my Cranberry Fizz Cocktail or Apple Cider Bourbon Cocktail.

bottles of apple cider, vodka, and hard apple cider

What You’ll Need To Make It

The full recipe is in the card below, but here’s a quick look at the key ingredients:

Apple vodka: I love using Wild Roots Apple Cinnamon Vodka for the perfect fall flavor.
Fresh Honeycrisp apples: Crisp, sweet, and naturally resistant to browning.
Orange peel: Adds a subtle citrus note.
Simple syrup and lemon juice: Balance the sweetness and brighten the drink.
Apple cider: Use unfiltered Honeycrisp cider for depth and natural sweetness.
Hard apple cider: Adds fizz and finishes the drink beautifully.

How to Make Apple Cider Sangria

Full instructions are below, but here’s the quick version:

Infuse the vodka. Combine chopped Honeycrisp apple and orange peel with apple vodka. Let steep for at least 15 minutes or up to 24 hours, but the longer, the better.
Mix the sangria. Add simple syrup, lemon juice, and apple cider to the infused vodka. Stir well.
Assemble and serve. Divide the fruit and liquid between two glasses, top each with hard cider, and garnish with an orange twist or cinnamon stick.

Make Ahead and Storage

To make ahead: Combine everything except the hard cider up to 24 hours in advance. Letting the fruit soak in the vodka and apple cider deepens the flavor. Add the hard cider right before serving to keep it bubbly.

To store: Keep any leftover sangria (without the hard cider) covered in the refrigerator for up to 2 days. The fruit will continue to infuse and soften, making it even more flavorful.

Learn From Me

I’ve made this sangria many times, and a few small tweaks make a big difference:

Let the fruit soak as long as possible because it deepens the flavor.
Use a mix of red and green apples for color contrast.
Chill everything before assembling for the best crisp, refreshing sip.

This drink scales easily for parties too. Just multiply the ingredients and mix in a large pitcher.

Frequently Asked Questions

Here are just a couple reader questions I’ve gotten about this recipe.

Can I use regular vodka instead of apple vodka?

Definitely. Add a pinch of cinnamon or a dash of apple extract to keep that fall flavor.

Can I make it non-alcoholic?

Sure! Swap the vodka for apple juice and use sparkling apple cider instead of hard cider.

glass of apple sangria with chopped fruit

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