Courtesy of the Airlie Culinary team, here's how to make our Apple Cider Sangria at home:
Fill tall highball with ice
Add 1 oz. bourbon
Add 1 oz. stone fruit simple syrup (recipe follows)
Fill with local hard cider (we use Albemarle CiderWorks)
Stir, garnish with plum wedge and straw
Stone Fruit Simple Syrup
1 cup stone fruit pits (plums, peaches, nectarines, cherries)
2 cups sugar
Place all ingredients and 2 cups water in a small saucepan and bring to a boil. Remove from heat and let cool. Transfer to a bowl and and cool overnight in the refrigerator. Store with the pits in the syrup; strain before use. Can be stored in the refrigerator for up to 3 weeks.
We would love to see your version of the cocktail - snap a photo and share it with us on Twitter @AirlieCenter. Cheers!