Casual Friday: Sparkling Fig and Apple Sangria

September 25, 2015 | | |

Sparkling-Fig-and-Apple-SangriaHeyo. So, I thought I’d start a new tradition today. Not that it’s ever overly formal around these parts, but I’ve decided that the last Friday of each month shall be Casual Friday on Domesticate ME! The format is simple: I’ll share an easy recipe, most likely of the cocktail variety, followed by some light discussion of things in the world/on the internet. Everyone loves booze and distractions! (Right?)

Let’s get to it.

I’m thrilled to introduce you to this Sparkling Fig and Apple Sangria, which is an excellent transitional cocktail to ease us into fall. It’s crisp and refreshing, but you get a little bit of warmth and depth from a hefty splash of calvados. (In case you’re not familiar, calvados is a French apple brandy, and its versatility—you can add it to cocktails, sauces, baked goods, etc.—makes it an excellent addition to your liquor cabinet.) The earthy sweetness of the figs perfectly complements the slightly tart Granny Smith apples, and as you can see the two fruits look quite fetching together. This sparkling delight would be a showstopper at your upcoming brunches/dinner parties (and maybe the odd fancy football soirée), but you’ll need to get on it stat. Fig season is unbearably short, and we’ve only got like two more weeks to take advantage.

If you’re not into bubbles (WHY?!), you can totally make your sangria with white wine. (A Pinot Gris or Sauvignon Blanc would work well). If you decide to go that route, just stir all your ingredients together at the outset and let the pitcher chillax in the fridge for at least 4 hours. Done and done.

Prosecco-Sangria-with-Figs-and-ApplesMoving on to more random things…

To be honest, I’ve always preferred apple over pumpkin as fall’s signature flavor. I want to make a tarte tatin ASAP (I’m ashamed to admit that I never have). I’m also into the idea of baked cider donuts and alllll of these cider cocktails. Who’s with me?

I sent this vine to Logan a few months ago, and he texted to ask if the cat was actually talking. He was not kidding. (I was legitimately worried about him.)

This playlist is a little vacation for your ears. I dig.

In case you’ve got some time to kill, relive the magic of these throwback vids:

The Navy Seal Who Killed Osama Bin Laden. It’s a classic.
Kristen Bell crying over the sloth slays me every single time.
Prank War. I love most of them, but this one is my favorite.

Whenever I need a little pick me up, I read these Amazon reviews. They NEVER get old.

It’s finally decorative gourd season. Thank God.

I wish Colbert’s lifestyle brand was real. I feel like my roommate would thrive in a “livingwoods.”

(p.s. Gwyneth responded to Colbert with this article on Goop. I’m sure she thinks it’s hilarious.)

I feel very similar to Andy Samberg is this Emmy video. I mean, I haven’t seen every show, but I’ve certainly given it a decent shot…

I’ve been meaning to learn how to meditate for years, but I’ve never been able to get my shit together and actually do it. I was recently introduced to Headspace, and I’m (probably) going to start using it on the reg. It looks friendly and fun.

Does anyone have a good book rec? I just finished mine. Given that my preferences range from teen novels to historical fiction, I’m pretty easy to please. Hit me.


Sparkling Fig and Apple Sangria

Fall, Recipes, Drinks

1 pitcher (about 6 cocktails)

Sparkling Fig and Apple Sangria


  • 1 Granny Smith apple, thinly sliced

  • 2 tablespoons fresh lemon juice

  • 4-5 green figs, sliced

  • ½ cup Calvados

  • 1 bottle chilled Prosecco


  1. Place the apples in a pitcher and add the lemon juice. Immediately toss the slices with the juice. (You don’t want brown apples in your sangria, people). Add the figs and Calvados, and gently stir to combine, being careful not to smush the figs. Cover the pitcher with plastic or a lid and refrigerate for at least 4 hours or overnight.

  2. Pour the Prosseco over the fruit in the pitcher. Lightly stir.

  3. Pour your sangria into glasses with ice, making sure to add a few pieces of fruit to each glass.

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