classic
Sangría de Sidra is a Spanish regional variant of sangria that substitutes cider (sidra) for wine.
Edited by Tipsy EditorsEditorial standards
Can I make this?
Check this recipe against your shelf.
The recipe
Servings
Units
In a large punch bowl, combine the 48 oz spanish cider, 8 oz rum, 4 oz simple syrup, 8 oz orange juice, and 8 oz lemon juice.
Stir gently to mix.
Add the Orange Wedges and apple slices into the punch bowl.
Chill for at least 1 hour to let fruit infuse.
Ladle into glasses and serve cold.
Story and flavor
Sangría de Sidra is a Spanish regional variant of sangria that substitutes cider (sidra) for wine. In Asturias, cider is a central cultural beverage, and this twist blends its dryness and apple character with spirit, sweetener, and citrus/fruit. The result is crisp and effervescent, with apple tang, light sweetness, and a gentle spirit lift. It’s often served chilled and is a refreshing communal drink in cider regions.
Not yet rated
Be the first to rate this cocktail.
How would you rate it?
Mix with Tipsy
Save the recipe, log a taste, add tasting notes, and keep My Bar synced between the website and app.
More recipes related to Sangría de Sidra, based on spirit, style, ingredients, and flavor profile.
