If you love a spritz that leans fruity, floral, and lightly spiced, the Plum Ginger Cinnamon Spritz is about to become your new go-to, just like the Roasted Plum Old Fashioned recipe I made last week.

Roasted plum purée brings rich jammy flavor, cinnamon syrup warms everything up, and St-Germain adds a soft floral sweetness that ties the whole drink together.

Top it with sparkling wine and you’ve got a cocktail that feels festive without being heavy.

It’s the kind of spritz that works all season long: Thanksgiving to New Year’s and every chilly weekend in between. And yes—using sparkling rosé instead of champagne creates the prettiest, pink-gold spritz.

Why This Spritz Works

• Roasted plum adds deep, jammy fruit notes.
• Cinnamon syrup warms the drink without overpowering it.
• St-Germain gives a floral lift that balances the spices.
• Sparkling wine keeps it crisp, refreshing, and lively.

The Twist

Use sparkling rosé for a pink, jewel-toned version. It brightens the drink, makes the plum pop, and looks stunning in photos or on a holiday table.

Mocktail Version

• Swap St-Germain for elderflower syrup (I use this one)
• Use non-alcoholic sparkling wine
• Keep the roasted plum purée and cinnamon syrup the same

It’s still floral, fruity, cozy, and bubbly.

Home Bar Tips

Don’t overshake or overswirl.
Sparkling wine loses bubbles fast—stir gently.

Use cold ingredients.
Cold purée + cold syrup + cold sparkling wine = better spritz texture.

Choose the right sparkling wine.
Dry prosecco or cava is perfect; overly sweet sparkling wines can overpower the plum.

Cinnamon syrup strength varies.
Start with 0.5 oz and adjust next time depending on how spiced you like your drinks.

Garnishes matter.

• Orange wheel = brighter, citrusy aroma
• Rosemary sprig = wintery, woodsy aroma

What If I Don’t Have…?

No roasted plum purée?
Use:

• Blackberry purée
• Black cherry purée
• Fig syrup (for a richer, darker version)

No St-Germain?
Try:

• Elderflower syrup (sweeter, use less)
• Orange liqueur (different flavor but delicious)

No cinnamon syrup?
Use honey syrup with a pinch of cinnamon.

No sparkling wine?
Sparkling cider or a dry ginger kombucha works well.

Troubleshooting

“It’s too sweet.”

• Reduce cinnamon syrup
• Use dry sparkling wine
• Add a small squeeze of lemon

“It’s too tart or too sharp.”

• Add another 0.25 oz syrup
• Use semi-dry prosecco

“The bubbles disappeared.”

• Add sparkling wine last
• Make sure your wine is cold
• Stir very gently

“The plum flavor is too subtle.”

• Increase purée to 1.25 oz
• Roast the plums longer for deeper flavor

How to Make Roasted Plum Purée

This is what gives the spritz its color, body, and deep fruit flavor.

Ingredients:

• 3–4 ripe plums
• 1 tbsp brown sugar

Method:

1. Slice plums, remove pits, sprinkle with sugar and roast on a baking sheet at 400°F for 20 minutes until soft and caramelized.
2. Blend until smooth.
3. Strain if you want a silkier spritz; leave unstrained for a rustic look.

Keeps 3–4 days in the fridge or freezes for a month.

Plum Ginger Cinnamon Spritz Recipe

Glass: Wine glass or tall collins glass
Ice: Large handful

Ingredients

• 1 oz roasted plum purée
• 0.5 oz cinnamon syrup
• 1 oz St-Germain elderflower liqueur
• 2–3 oz sparkling wine (dry or semi-dry)
• Ice

Garnish: Orange wheel or rosemary sprig

Instructions

1. Add roasted plum purée, cinnamon syrup, and St-Germain to a wine glass filled with ice.
2. Stir gently to combine.
3. Top with sparkling wine (2 oz for richer flavor, 3 oz for lighter).
4. Garnish with an orange wheel or rosemary sprig.

Sip immediately while it’s cold and bubbly.