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Apple Cinnamon Sangria Spritz at Lil' Ba-Ba-Reeba!

Apple Cinnamon Sangria Spritz

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Spice up your next brunch or dinner party with this of-the-moment twist on traditional sangria! Bright, crisp flavors of fall come together over ice, topped with Cava and cinnamon-dusted apples. While the Apple Cinnamon Sangria Spritz is available exclusively during weekend brunch at Lil’ Ba-Ba-Reeba! in Chicago’s River North, you can whip up a batch for a crowd or enjoy in individual servings anytime with just a little bit of advance prep. Tip one back alongside tapas to-go from Lil’ Ba-Ba-Reeba!, little sister of the iconic Cafe Ba-Ba-Reeba! in Lincoln Park.

Apple Cinnamon Sangria Spritz at Lil' Ba-Ba-Reeba!


Make A Reservation At Lil' Ba-Ba-Reeba! Order Carryout and Delivery from Lil' Ba-Ba-Reeba!

Apple Cinnamon Sangria Spritz

A spiced-up seasonal sip

Yield: 1-5 drinks


¼ oz. simple syrup (1:1 sugar and water - see method)
½ oz. Licor 43
1 oz. cinnamon-infused E&J Apple Brandy (or apple brandy of choice; see method)
1 oz. apple cider
1 oz. club soda
2 oz. Santa Monica Cava, or Cava of choice
3 diced apple pieces, for garnish (more, as needed)
Ground cinnamon, for garnish
Cinnamon stick, for garnish (optional)


1. Add 4 to 5 cinnamon sticks to a bottle of E&J Apple Brandy and allow to infuse for 2 to 3 days in advance of making the sangria.
2. To make simple syrup, combine equal parts sugar and water in a medium saucepan over medium heat (1 cup water + 1 cup sugar = 16 1-oz. servings*); bring to a boil, stirring, until sugar has dissolved. Allow to cool.
3. Combine simple syrup, liquor, apple brandy, apple cider and club soda in a cocktail shaker with ice. Soft shake for 4-5 seconds.
4. Using a cocktail strainer, pour over a wine glass filled with ice to the top.
5. Gently add the Santa Monica Cava to float on top.
6. Garnish with 3 diced apples on a bamboo skewer and dust with cinnamon.

PITCHER METHOD (serves 4-5):
1. Multiply all ingredients by 4.
2. Follow step 2 above, then strain all ingredients into a sangria pitcher.
3. Fill the pitcher with sangria fruit (i.e. diced apples) and ice.
4. Add the Cava on top and do one stir with a mixing spoon.
5. Place one cinnamon stick floating on top as a garnish.
6. Pour into individual wine glasses and garnish with 3 diced apples on a bamboo skewer and dust with cinnamon.

*Refrigerate extra simple syrup in an airtight container for up to a month.

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