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Millie Tang’s apricot and cinnamon spritzer

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Have some friends over and give this fruity cocktail recipe a go this weekend, it makes for a refreshing beverage.

  • Makes1
  • Cook time10 minutes
  • Prep time5 minutes, + cooling time
Millie Tang’s apricot and cinnamon spritzer


  • 45ml red wine
  • 30ml spiced rum
  • 15ml lime juice
  • 15ml apricot nectar
  • Ice cubes, to serve
  • Soda water, to serve

Cinnamon syrup

  • 1 cup (220g) white sugar
  • 2 cinnamon sticks or quills, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make cinnamon syrup, combine the sugar and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Add the cinnamon and simmer for 5-10 mins or until the syrup starts to colour. Set aside to cool completely. Strain through a fine sieve into an airtight jar and discard the solids. (Alternatively, leave the cinnamon in the syrup for a more intense flavour.)
  2. Step 2

    Add wine, rum, lime juice, apricot nectar and 10ml cinnamon syrup to a cocktail shaker. Add ice cubes and shake until chilled. Strain the mixture through a fine sieve into a red wine glass. Top with soda water to serve.

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