Ingredients
Scale
- 1 Honeycrisp apple
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup apple cider
- 1 750-ml. bottle Champagne or Prosecco
Instructions
- Cut the apple in half, then slice four 1/8″ slices. Make a small diagonal slit in each slice using the tip of a knife. Save the rest of the apple for later.
- On a small plate, mix sugar and cinnamon. Wet the rims of champagne flutes, then dip them in the cinnamon-sugar mixture.
- Fill each flute a quarter full with apple cider, then top off with Champagne or Prosecco. Garnish each with an apple slice.