It seemed like just yesterday I was wearing sundresses and sandals and now, it’s that weird in-between weather where you have to put on layers (because a coat is still too heavy). My morning routine is twice as long these days because I’ve been wasting time debating whether I should wear a sweater or not. I make the wrong decision 50% of the time anyways because Minnesota weather is very deceptive. It may look sunny and cheery outside but don’t let appearances fool you. NO, I AM NOT FREEZING AT ALL. I’M JUST FINE. SOAKIN’ UP SOME ‘RAYS. THANKS. *shivers*
Because fall officially starts next Tuesday so I figured we should prepare for it by drinking sangria because we all know booze warms you up (uh, sort of).
I know we normally associate this pitcher cocktail with summer but you can totally turn it into a fall drink by adding warm spices and tons of apples.
What makes my sangria really special is the homemade apple juice that goes in it.
Actually, I think it’s technically a cider.
Some of you might be wondering, “Does it even matter?” Yes. Yes, it does. To figure out the difference between apple juice and apple cider, grab a quart of each and compare them! They differ in flavor and coloring; the former tends to be clearer and sweeter while the latter tends to be cloudy and, uh, earthy — in the U.S., cider (pasteurized and unpasteurized) is generally unfiltered while juice is filtered which explains the whole cloudy thing.