Applebee’s Red Apple Sangria Copycat Recipe

Applebee’s Red Apple Sangria is that sweet, ruby-red pitcher drink that always seems to disappear faster than anything else on the table.

This copycat version uses real red wine, fresh apple flavors, and a short list of ingredients you can pull together in about 10 minutes, no bartending skills needed.

Why I Love This Recipe

The balance here is what keeps me coming back to it. It’s sweet but not cloying, and the apple juice gives it a softness that straight red wine wouldn’t.

It also gets better as it sits. A couple of hours in the fridge lets everything blend together, so the fruit flavor runs all the way through instead of sitting on top.

Recipe Ingredients

• 1 bottle (750 ml) dry red wine – Cabernet Sauvignon or Merlot works well; avoid anything labeled “sweet” or the finished drink will tip too sugary
• 1 cup apple juice – Regular, not sparkling; this is the backbone of the apple flavor
• 1/2 cup apple schnapps – DeKuyper Sour Apple is the closest match to the Applebee’s version
• 1/4 cup brandy – Adds warmth and a little depth; E&J or Paul Masson both work fine
• 1/4 cup simple syrup – Adjust up or down based on how sweet your wine is
• 1/2 cup club soda – Added just before serving for a light lift; do not stir too hard or you’ll lose the bubbles
• 1 medium red apple – Sliced thin; Fuji or Gala for sweetness, Granny Smith if you want a sharper edge
• 1 medium orange – Sliced into rounds; adds a mild citrus note that cuts through the sweetness
• Ice – For serving

Variations / Substitutions

• White wine instead of red – Pinot Grigio or Sauvignon Blanc gives you a lighter, golden sangria with the same apple character.
• Sparkling apple cider instead of apple juice – You get more bubble and a slightly crisper finish; reduce the club soda to 1/4 cup so it doesn’t go flat too fast.
• Honey instead of simple syrup – Stir it in while the juice is at room temperature so it dissolves; the flavor is a little floral and rounds out the apple.
• Skip the brandy – The sangria still works without it; it just has less body and warmth in the finish.
• Ginger ale instead of club soda – Adds a faint spice note and a little extra sweetness; good if you’re serving people who find straight sangria too tart.
• Frozen apple slices – Use them in place of ice in individual glasses; they keep the drink cold without diluting it as quickly.

If you enjoy drinks like this, Applebee’s Bahama Mama is another easy bar-style recipe worth trying at home.

How To Make Red Apple Sangria

Step 1: Mix the Wine Base

Pour the full 750 ml bottle of red wine into a large pitcher. Add the 1 cup apple juice, 1/2 cup apple schnapps, 1/4 cup brandy, and 1/4 cup simple syrup. Stir for about 30 seconds until the simple syrup is fully dissolved and the liquid looks uniform in color.

Taste the base before you move on. If it feels sharp or too dry, add another tablespoon or 2 of simple syrup now. It should taste gently sweet with a clear apple note underneath.

Step 2: Add the Fruit

Slice the 1 medium red apple into thin rounds or half-moons and cut the 1 medium orange into rounds. Drop them all into the pitcher and press them down gently so they’re submerged in the liquid.

Cover the pitcher and refrigerate for at least 2 hours, or up to 8 hours. The longer it sits, the more the fruit soaks through the wine. After 2 hours, the apple slices will turn a deep rose color and the liquid will be noticeably more rounded in flavor.

Step 3: Pour and Garnish

Right before serving, pour the 1/2 cup club soda down the side of the pitcher and give it one slow stir. Fill glasses with ice, ladle the sangria over the top making sure each glass gets a few pieces of fruit, and set a fresh apple slice on the rim of each glass.

Recipe Tips

• Choose a dry wine with some fruit character. A wine that’s already very tannic or earthy (like a big Syrah) will clash with the sweet apple. Merlot is the easiest choice if you’re not sure.
• Don’t skip the chill time. Two hours is the minimum. The wine base tastes a little disjointed right after mixing; the rest is what pulls it together.
• Make the simple syrup ahead. Equal parts sugar and water simmered for 2 minutes and cooled. A batch takes 5 minutes and keeps in the fridge for 2 to 3 weeks.
• Add the club soda last, always. If you add it before chilling, all the carbonation will be gone by the time you serve.

Scale it to your batch size:

How To Store

• Refrigerate – Store leftover sangria (without the club soda) in a sealed pitcher or jar for up to 3 days. The fruit will continue to soften and the flavor actually improves on day 2. Add a fresh splash of club soda when you pour each glass.

Frequently Asked Questions

Can I make this the night before?

Yes, and it’s actually better that way. Mix everything except the club soda, refrigerate overnight, and add the soda right before pouring.

What if I can’t find apple schnapps?

Use 1/4 cup of apple cider and an extra splash of brandy. You won’t get the same sharp apple hit, but the flavor will still read as apple-forward.

Can I use a sweet red wine like Apothic Red?

You can, but cut the simple syrup to 2 tbsp and taste before adding more. Apothic Red is already on the sweeter side, so the full 1/4 cup will make the sangria taste more like juice than wine.

Does this work as a mocktail?

Yes. Replace the wine with unsweetened grape juice, swap the schnapps for apple cider, and leave out the brandy. Use the same quantities and follow the same steps.

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Red Apple Sangria Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 bottle (750 ml) dry red wine
• 1 cup apple juice
• 1/2 cup apple schnapps
• 1/4 cup brandy
• 1/4 cup simple syrup
• 1/2 cup club soda
• 1 medium red apple, thinly sliced
• 1 medium orange, sliced into rounds
• Ice, for serving

Method

 

1. Pour the red wine, apple juice, apple schnapps, brandy, and simple syrup into a large pitcher. Stir for 30 seconds until the simple syrup dissolves. Taste and adjust sweetness.
2. Add the sliced apple and orange to the pitcher, press them into the liquid, cover, and refrigerate for at least 2 hours or up to 8 hours.
3. Just before serving, pour the club soda down the side of the pitcher and stir once slowly. Fill glasses with ice, ladle the sangria over the top with fruit pieces, and rest a fresh apple slice on the rim of each glass.

Notes

This is a great make-ahead drink for a party. You can mix and refrigerate the wine base up to 24 hours ahead, just hold off on the club soda and fruit until 2 hours before you plan to serve. If the sangria sits longer than 8 hours, pull the orange slices out so they don’t turn bitter.