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Sparkling Cinnamon Apple

 

 

 

 

Ingredients:

  • 4 ounces Lunetta Prosecco
  • 2 ounces Lindemans Pomme (Green Apple) Lambic
  • ½ ounce Monin Honey Syrup
  • 2 ounces hand shaken whipped cream

 

Dip rim of champagne flute into honey syrup and then into cinnamon sugar to rim the glass. Pour honey syrup, Prosecco and lambic into a shaker over ice. Stir with spoon 10 times. Strain into champagne flute. Top with 2 spoonfuls of whipped cream. Dust with cinnamon sugar.

 

Homemade Whipped Cream

(Makes six toppings)

  • 4 ounces heavy whipping cream
  • 1 teaspoon sugar
  • 1 dash vanilla

 

Pour all ingredients into shaker. Shake vigorously 25 times. Refrigerate and reshake as needed.

 

Created by Morton’s Vice President Wine & Spirits Tylor Field, and Mixologist and Certified Sommelier Sara Fasolino.

 

 

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