This sangria with Fireball became our instant favorite the first cold night I mixed it. I was looking for something that captured the crisp bite of autumn apples, the bright cheer of citrus, and a warming finish for guests who wanted something a little bolder than mulled wine. I discovered this combination at a small holiday potluck where someone had spiked a cider pitcher with cinnamon whiskey; the crowd reaction was unmistakable. I adapted the proportions, added whole cranberries for color and snap, and learned that a chilled white wine brightens the fruit while Fireball brings a controlled sweetness and spice that lingers in the finish. There is something celebratory about a pitcher that smells of cinnamon and citrus as soon as you lift the lid. The texture is all about contrast: thin apple slices soften but keep a pleasant chew, orange rounds add juiciness, cranberries pop with each sip, and the cinnamon sticks slowly infuse without overpowering. This combination is forgiving and long on flavor, so even bakers and cooks who don’t usually make cocktails find it simple to execute. Serve it at gatherings where people are milling around the kitchen; the aroma alone invites conversation.

Ingredients

• Red apple (1): I prefer Pink Lady, Honeycrisp, or Gala for their balance of sweetness and firm texture. Rinse, core, and slice 1 apple into 1/8 to 1/4 inch thick slices so the pieces hold up in the liquid and release natural sugars without turning mushy.
• Navel orange (1): Choose a plump navel for thick juice and few seeds. Rinse and cut into 1/8 to 1/4 inch rounds then halve each round so you get a mix of citrus juice and visual appeal from the peel.
• Whole cranberries (1/2 cup): Fresh cranberries add bright color and a pop of tartness; frozen work in a pinch but will soften more quickly.
• Cinnamon sticks (3): Use food-grade, whole sticks for a clean cinnamon flavor and elegant garnish. Avoid ground cinnamon as it clouds the liquid.
• Apple cider (4 cups): Fresh pressed if possible for a robust apple character. This is the backbone of the drink and the primary nonalcoholic sweetener.
• Dry white wine (3 cups): A Pinot Grigio or Sauvignon Blanc keeps the blend bright and fruity without overpowering tannins. One 750 ml bottle equals roughly 3 cups.
• Fireball cinnamon whiskey (1 cup): Adds a spicy, slightly sweet kick; adjust to taste but keep at least 1 cup to maintain the signature profile.
• Ginger ale (3/4 cup), chilled: Added just before serving for effervescence and a warming ginger note that complements cinnamon.
• Ice: For serving individual glasses—use large cubes to slow dilution.

Instructions

Prepare the fruit and spices: Rinse the apple and orange thoroughly. Core and thinly slice the apple to 1/8 to 1/4 inch; cut the navel orange into rounds then halve them. Add the apple slices, orange pieces, whole cranberries, and three cinnamon sticks to a large pitcher with at least 90-ounce capacity so there is room for the liquids and stirring without spillage. Add the liquids: Pour in 4 cups of apple cider, 3 cups of a dry white wine such as Pinot Grigio or Sauvignon Blanc, and 1 cup of Fireball cinnamon whiskey. Stir gently to combine so fruit begins to release juices and cinnamon starts to infuse the mixture. Chill to marry flavors: Cover the pitcher and refrigerate for a minimum of 2 hours. For best depth of flavor, chill overnight up to 24 hours. The alcohol and cider help extract aromatic oils from the orange peel and soften the apple edges while maintaining texture. Finish with fizz: Just before serving, stir in 3/4 cup chilled ginger ale to preserve bubbles. Taste and adjust: add a touch more cider if you prefer it sweeter or a splash more whiskey for extra warmth. Serve and garnish: Fill stemless wine glasses with ice, add a few slices of the soaked fruit, and pour about 1 to 1 1/2 cups of the beverage per glass. Optionally remove cinnamon sticks from the pitcher and use them to garnish individual glasses for visual appeal and extra aroma.

Storage Tips

Store the assembled pitcher covered in the refrigerator for up to 24 hours. Use a tight-fitting lid or plastic wrap to prevent other refrigerator aromas from intruding. If you plan to keep it longer than a day, transfer contents to a sealed container and remove the cinnamon sticks to avoid over-extraction of tannins. For single-serve leftovers, keep them chilled and consume within 48 hours; the ginger ale will flatten, so add a splash of fresh ginger ale or sparkling water when serving again.

Ingredient Substitutions

If you prefer a less sweet version, substitute sparkling water for part or all of the ginger ale and increase the wine by a small amount to maintain body. For a red-fruit twist, switch to a dry rosé or light red like a Grenache instead of white wine; this will produce a fuller color and fruit-forward character. Nonalcoholic variations work well by replacing wine and Fireball with additional apple cider and a cinnamon-spiced nonalcoholic spirit or 1 teaspoon of ground cinnamon steeped and strained out before chilling.

Serving Suggestions

Serve in stemless wine glasses over large ice cubes with a cinnamon stick garnish and a few floating fruit rounds. Pair with roasted nuts, baked brie, or a charcuterie board featuring hard cheeses and spiced pâté—those savory flavors juxtapose the sweet-spiced notes beautifully. For brunch, offer alongside apple-and-sausage breakfast strata or cinnamon sugar doughnuts for a cohesive flavor theme.

Cultural Background

Sangria is a traditional Spanish punch that has traveled worldwide and evolved regionally. This version draws from both Spanish roots and North American winter flavors by combining the classic concept of wine plus fruit with apple cider and cinnamon whiskey. The use of whole spices and seasonal fruit echoes the convivial spirit of European punches, while the Fireball adds a distinctly modern, American holiday edge.

Seasonal Adaptations

For winter, increase cinnamon sticks to four and add a split vanilla bean for warmth. In summer, lighten the recipe with more chilled sparkling water and swap cranberries for sliced strawberries or peaches. For Thanksgiving or holiday parties, add a splash of brandy and a few star anise for extra aromatics without altering the method.

Meal Prep Tips

Prepare the fruit and combine all noncarbonated liquids up to 24 hours ahead; keep ginger ale and ice separate. Use a pitcher or sealed container that fits your fridge space, and label with the time prepared so you can serve within the optimal window. When reheating for a warm punch version, gently warm the cider with cinnamon sticks, then add wine and whiskey off heat to avoid evaporating delicate aromatics.

There is joy in handing a colorful, aromatic pitcher to friends and watching them lean in for that first sip. This sangria with Fireball offers familiar holiday flavors with a lively personality—easy to scale, simple to make, and guaranteed to spark conversation. Make it your own and enjoy the warmth it brings to any gathering.