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I started making this Fireball Sangria on chilly nights when I wanted something fun to sip that didn’t require bartending skills. It’s my easy way to turn a bottle of white wine and a splash of cinnamon liqueur into a cozy fall cocktail with fresh apple cider and plenty of seasonal fruit. Every batch feels festive and comforting and it always gets everyone asking for the recipe.
One taste of this Fireball sangria instantly takes me back to cozy holiday kitchen cooking. I love how the fruit absorbs the cinnamon and spice, turning each sip into a warm and slightly sweet spiked cider. It is the kind of drink I can mix in minutes, let chill, and serve to guests when I want any gathering to feel extra special.
If you are a sangria lover, don’t miss my Apple Cider Sangria and my Rainbow Sangria Recipe, they are the kind of drinks that make you come back for seconds.
Why I Love This Recipe
This cocktail is fun, cozy, and filled with the kind of fruity flavors that make everyone reach for a second glass.
- Comes together in minutes with simple fall ingredients
- Fireball cinnamon whisky adds a bold seasonal flavor to classic white wine sangria
- Fresh fruit absorbs the apple cider and spice and becomes a delicious extra treat
- Ideal for Thanksgiving, Christmas, fall parties, or a cozy evening at home
- Easy to make ahead and perfect for serving straight from the pitcher
If you’re craving even more cinnamon whisky flavor in your treats, you’ve got to try my Fireball Cheesecake and Fireball Cupcakes. They are just as sweet, spicy, and fun as this fall sangria Fireball!
Ingredients Notes
- Red apple: Honeycrisp, Pink Lady, or Gala hold their crisp texture after soaking. You can also add slices of pears for extra fall flavor.
- Navel orange: Adds bright citrus flavor and color to the sangria.
- Whole cranberries: Fresh or frozen both work well. Frozen cranberries can go straight into the pitcher. Dried cranberries can add color but should not replace whole cranberries.
- Cinnamon sticks: Choose food grade cinnamon sticks from the spice aisle for safe and flavorful steeping.
- Apple cider: Fresh cider provides the richest flavor. Spiced cider adds extra warmth and lets you skip the cinnamon sticks. Apple juice will make the sangria sweeter, and bottled cider works but tastes less fresh.
- Dry white wine: Pinot Grigio and Sauvignon Blanc are great choices. Albariño is a crisp option if you prefer a less sweet sangria.
- Fireball cinnamon whiskey: Brings the warm cinnamon kick. You can swap in another cinnamon whisky such as Jack Daniel’s Tennessee Fire or Jim Beam Kentucky Fire.
- Ginger ale: Adds fizz and light sweetness. Lemon lime soda makes it sweeter, club soda keeps it lighter, and ginger beer gives a deeper ginger flavor.
- Ice: Added to serving glasses to keep the sangria chilled.
See the recipe card for full information on ingredients and quantities.
How to Make Fireball Sangria
- Mix the ingredients: Add the apples, oranges, cranberries, and cinnamon sticks to a large pitcher. Pour in the apple cider, white wine, and Fireball, then stir gently to combine.
- Chill: Refrigerate for at least 2 hours or up to overnight to let the flavors blend and the fruit soak up the cider and spice.
- Finish and serve: Stir in the ginger ale just before serving. Fill glasses with ice, add a few pieces of fruit, and pour in the sangria. Garnish with a cinnamon stick if you like.
Make Ahead & Storage Instructions
- Store: Keep leftover sangria covered in the refrigerator for up to 3 days. The fruit will continue to soften and release flavor into the cider and wine.
- Reheat: Fireball sangria is meant to be served chilled and should not be reheated.
- Freeze: Freezing isn’t recommended because the fruit turns mushy and the texture of the apple cider and white wine can separate once thawed.
- Make Ahead: Yes, this sangria is perfect to make ahead. It actually tastes better when mixed and chilled for several hours (or overnight) so the cinnamon, apples, and fruit have time to fully infuse the cider and wine.
More Fireball recipes you will love
- Fireball Pumpkin Pie: A spicy twist on the classic fall dessert
- Fireball Eggnog: Creamy cinnamon spiced holiday cheer
- Fireball Whiskey Balls: No bake treats with a sweet and boozy kick
- Fireball Cookies: Soft, chewy, and full of cinnamon whiskey flavor
- Fireball Apple Cider: A warm, cozy drink perfect for chilly evenings
If you’ve tried this Fireball Sangria Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Fireball Sangria
Ingredients
- 1 red apple rinsed, cored and cut into ⅛-¼ inch thick slices (Pink Lady, Honey Crisp or Gala variety)
- 1 navel orange rinsed and cut into ⅛-¼ inch thick rounds then sliced in half
- ½ cup whole cranberries
- 3 whole cinnamon sticks (food grade)
- 4 cups apple cider
- 3 cups (750 ml bottle) dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1 cup Fireball cinnamon flavored whiskey
- ¾ cup ginger ale chilled
- Ice for serving
Instructions
- Add the apple slices, orange slices, whole cranberries and cinnamon sticks to a large pitcher (at least 90-ounce capacity).1 red apple, 1 navel orange, ½ cup whole cranberries, 3 whole cinnamon sticks (food grade)
- Pour the apple cider, white wine, and Fireball over the fruit, then stir to combine.4 cups apple cider, 3 cups (750 ml bottle) dry white wine, 1 cup Fireball cinnamon flavored whiskey
- Refrigerate for at least 2 hours or up to overnight.
- Stir in the ginger ale just before serving.¾ cup ginger ale
- Fill a stemless wine glass with ice, add a few slices of fruit, and pour in about 1 to 1 ½ cups of sangria. You can remove the cinnamon sticks from the pitcher before serving if desired and use them to garnish some of the serving glasses.Ice
Jenn’s Notes
- Store: Keep leftover sangria covered in the refrigerator for up to 3 days. The fruit will continue to soften and infuse flavor.
- Reheat: This recipe is meant to be served chilled and should not be reheated.
- Freeze: Freezing is not recommended because the fruit becomes mushy and the texture of the cider and wine changes.
- Make ahead: Yes, this recipe can be made ahead. It actually tastes better when chilled for several hours or overnight before serving.
- Add the ginger ale right before serving so the sangria stays fizzy.
- Use a large pitcher that gives the fruit room to float and soak in the cider and wine.
- Let the sangria sit longer for a stronger cinnamon flavor.
- Add simple syrup or maple syrup if you want a sweeter finish.
- Set out extra fruit and cinnamon sticks so guests can garnish their own glasses.
- Add a splash of Fireball to the serving glass for a stronger cocktail.
