In a medium-size pot combine the cider, cinnamon, cloves, ginger, sugar, and lemon juice. Stir to blend and bring to a boil over medium heat. Reduce the heat to a simmer and cook, stirring occasionally, until reduced by half. Cool. Pour into a bowl and refrigerate.
When ready to serve pour the cider halfway up champagne flutes, add one or two apple sticks, and top with Cava.
Recipe courtesy of Corky Pollan