Apple Cinnamon Spritz Recipe

Make simple vanilla syrup

Combine 1 cup sugar and 1 cup water in a small saucepan. If using a vanilla bean, split and scrape seeds into the pan and add the pod. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 2 minutes, then remove from heat. Stir in 1 tsp pure vanilla extract if not using a whole bean. Let cool to room temperature, then strain out solids if used. Store in a sealed container in the refrigerator for up to 2 weeks.

Chill glass and ingredients. Place 4 ice cubes into a large wine glass or rocks glass. (If you prefer no ice, chill the Prosecco and cider well and skip the ice.)

Add 0.5 oz vanilla syrup to the glass over the ice.

Pour in 2 oz chilled apple cider.

Add 2 dashes cardamom bitters directly into the cider and syrup in the glass.

Top slowly with 4 oz chilled Prosecco. Pour gently down the side of the glass to preserve effervescence and create a layered look.

Gently stir once with a bar spoon (1–2 turns) to integrate syrup and bitters without flattening the bubbles.

Insert a cinnamon stick into the glass so it rests upright or at an angle; it will infuse a warm cinnamon aroma as you sip.

Float or wedge 1 thin apple slice on the rim or on top of the drink for visual appeal and a fresh apple note.

Serve immediately while Prosecco is still bubbly. If desired, provide a small spoon so the guest can stir to taste.