Ingredients
- 1
Honeycrisp apple
- 2 tbsp.
granulated sugar
- 1 tbsp.
ground cinnamon
- 1 c.
apple cider
- 1
(750-ml.) bottle Champagne or prosecco
How to:
- Cut apple in half, then cut four 1/8" slices. Using the tip of the knife, cut a small diagonal slit in each slice. Reserve remaining apple for another use.
- On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture.
- Fill champagne flutes 1/4 full with apple cider, then top off with champagne or prosecco. Top each with an apple slice.
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