Red Meat Allergy Friendly Sparkling Orange Cinnamon Mocktail Spritz
This sparkling mocktail is proof that a drink can feel genuinely festive without a drop of alcohol or anything remotely complicated. Fresh-squeezed orange juice brings bright, natural sweetness, while a homemade maple-cinnamon syrup adds a warm, spiced depth that no store-bought mixer can replicate. The whole thing gets topped with chilled sparkling water for a fizzy lift that makes it feel like a proper celebration in a glass. Since every ingredient here is entirely plant-based and free from any meat or animal-derived components, it's a completely worry-free pour for anyone navigating a red meat allergy — or really any allergy at the table. The cinnamon syrup takes just a few minutes on the stove and steeps into something that smells absolutely incredible, so the process is almost as enjoyable as the result. Serve it over ice with an orange slice and a cinnamon stick and it looks stunning without any extra effort. Whether you're hosting a crowd or just treating yourself on a weeknight, this spritz delivers serious flavor with zero stress.
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Learn more →Ingredients
4 servings
For the cinnamon syrup
- ¼ cup water
- ¼ cup maple syrup
- 2 cinnamon sticks
For the spritz
- 1 cup freshly squeezed orange juice (from about 4 medium oranges)
- 2 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 thin orange slices, for garnish (optional)
- 4 cinnamon sticks, for garnish (optional)
Instructions
- 1
Combine the water, maple syrup, and 2 cinnamon sticks in a small saucepan over medium heat. Stir until the maple syrup dissolves, then bring to a gentle simmer and cook for 3 minutes, until the syrup is fragrant and lightly coats the back of a spoon.
- 2
Remove the saucepan from the heat and let the cinnamon syrup steep for 20 minutes, until deeply fragrant. Strain through a fine-mesh strainer into a small bowl or jar and discard the cinnamon sticks. Let the syrup cool to room temperature.
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