This sangria with Fireball started out as an experiment on a damp November afternoon when I wanted something that tasted like the holidays but was quick enough for last-minute guests. I had a half-bottle of dry white wine, a carton of fresh apple cider, and a bottle of Fireball in the back of the liquor cabinet. The combination of crisp apple slices, bright navel orange, and the heat of cinnamon whiskey produced a layered drink with a bright top note and a slow-warming finish. It became an instant favorite at a small family gathering, where everyone kept asking for the recipe between refills.

What makes this version special is the balance: the dry wine keeps the drink from becoming syrupy, the apple cider gives depth and a touch of autumn sweetness, and the Fireball introduces a lively cinnamon heat that lingers without overpowering the fruit. Whole cranberries add color and a slight tartness, while cinnamon sticks contribute gentle woody spice as they steep. Serve it over plenty of ice and a little ginger ale to add lift and effervescence, and you have a convivial pitcher cocktail that sings for both holiday parties and relaxed weeknight evenings.

Ingredients

• Red apple: 1 medium red apple, rinsed, cored and sliced 1/8 to 1/4 inch thick (Pink Lady, Honeycrisp or Gala are ideal for their firm texture and balanced sweetness; avoid mealy varieties so slices stay attractive in the pitcher).
• Navel orange: 1 navel orange, rinsed and sliced into 1/8 to 1/4 inch rounds then halved—navel oranges are seedless and yield consistently sweet, bright citrus flavor without bitterness.
• Whole cranberries: 1/2 cup fresh cranberries provide a tart contrast and vibrant color; frozen will work if thawed and drained but fresh holds up better.
• Cinnamon sticks: 3 whole food-grade cinnamon sticks to steep in the pitcher; they release warm, woodsy spice slowly and double as a rustic garnish.
• Apple cider: 4 cups of unfiltered or filtered apple cider for body and autumnal sweetness; choose a quality local cider if available for the best flavor.
• Dry white wine: 3 cups dry white wine (Pinot Grigio or Sauvignon Blanc from a 750 ml bottle) for acidity and structure; the dryness keeps the drink from becoming overly sweet.
• Fireball cinnamon whiskey: 1 cup to give a pronounced cinnamon warmth—measure carefully as it contributes the majority of the spirit-forward heat.
• Ginger ale: 3/4 cup chilled, added just before serving to introduce effervescence; diet or full-sugar both work depending on preference.
• Ice: Plenty for serving; use large ice cubes if possible to slow dilution and keep the drink visually appealing.

Instructions

Prepare the fruit:Rinse the apple and orange under cold water. Core the apple and slice it thinly—between 1/8 and 1/4 inch—to ensure pieces release flavor quickly without turning mushy. Slice the orange into rounds of the same thickness and cut those rounds in half. Add the apple slices, orange halves, and the 1/2 cup of whole cranberries to a large pitcher with at least a 90-ounce capacity so there’s room for liquids and stirring.Combine liquids and spices:Pour 4 cups of apple cider, 3 cups of dry white wine, and 1 cup of Fireball over the fruit. Add the three whole cinnamon sticks. Stir gently to combine so the fruit begins to macerate and the cinnamon starts releasing its oils. The alcohol helps extract aromatic compounds from the fruit and spice; stirring ensures even distribution.Chill and steep:Cover the pitcher and refrigerate for at least 2 hours, and up to overnight for more developed flavor. Two hours gives a fresh, bright profile; overnight deepens the cinnamon and fruit notes. Check after 2 hours, taste, and adjust: if you want a stronger cinnamon presence, leave it longer but remove the cinnamon sticks after 12 to 24 hours to avoid bitterness.Finish and serve:Just before serving, stir in 3/4 cup chilled ginger ale to introduce sparkle. Fill stemless wine glasses with ice, place a few slices of fruit and a couple of cranberries in each glass, then pour about 1 to 1 1/2 cups of sangria into each. Optionally remove the cinnamon sticks from the pitcher and use them as a garnish in a couple of glasses for presentation.

Storage Tips

Store the prepared pitcher covered in the refrigerator for up to 24 hours. Use a tight-fitting lid or plastic wrap to prevent the sangria from absorbing other fridge odors. If you need to hold it longer, keep fruit separate from liquids: pour the mixed liquids into a sealed container and store fruit in another; combine them when ready to serve. Refrigerated leftovers are best consumed within 24 hours to maintain texture—apple slices will soften over time and release more juice. To re-seve, give the pitcher a gentle stir, add fresh ginger ale as the carbonation will fade.

Ingredient Substitutions

Swap the dry white wine for a light red like a young Grenache or a fruity Tempranillo if you prefer traditional red sangria notes; you will get more body and deeper color. Replace Fireball with spiced rum or a cinnamon liqueur if you want a slightly sweeter heat. If you need a nonalcoholic option, use alcohol-free sparkling wine and an alcohol-free cinnamon-flavored spirit; increase cider slightly to maintain body. For sweeter sangria, add 2 to 3 tablespoons of maple syrup or honey, but reduce cider by 1/4 cup to balance liquid volume.

Serving Suggestions

Serve in stemless wine glasses with large ice cubes and a cinnamon stick garnish for drama. This drink pairs beautifully with roasted nuts, baked brie, charcuterie with aged cheddar, and fall desserts like spiced pear tart. For a brunch twist, offer alongside warm breakfast items such as French toast or cinnamon pancakes. For a party, set up a DIY garnishing station with extra apple slices, orange rounds, cranberries, and cinnamon sticks so guests can personalize their glass.

Cultural Background

Sangria traces its roots to Spanish and Portuguese table culture where wine was commonly mixed with fruit to create refreshing, communal beverages. This version borrows that tradition but leans into North American fall flavors—apple cider and cinnamon whiskey—resulting in a seasonal hybrid. Using white wine keeps the drink lighter and more aromatic, while the Fireball introduces a recognizable contemporary spice element; together they create a cross-cultural spin that suits holiday tables and casual gatherings alike.

Seasonal Adaptations

In winter, emphasize warming spices by adding a star anise or a few whole cloves to the pitcher during steeping, removing them before serving to avoid overpowering the flavor. For summer, switch to chilled club soda instead of ginger ale and use frozen cranberries as ice cubes to keep the sangria cold without diluting it. During spring, substitute tart cherries for the cranberries and use a crisp rosé for a lighter, fruit-forward profile.

Meal Prep Tips

Prepare the fruit and measure the cider and wine the day before to save time; store fruit in an airtight container and combine everything a few hours before guests arrive. Keep the ginger ale chilled separately and add it just prior to serving to preserve fizz. If you're transporting the pitcher to a party, keep the alcohol and cider mixed in a sealed container and add fruit and ginger ale on arrival for the best texture and presentation.

Whether you’re hosting a holiday party or cozying up on a cold evening, this sangria with Fireball is easy to scale, simple to prepare, and full of seasonal personality. Pour a glass, listen to good music, and enjoy the warmth of cinnamon and fruit together.