Sparkling Cinnamon Apple Cocktail from Morton’s Mixologists

Morton’s The Steakhouse

Holiday Cocktail:

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

 

SPARKLING CINNAMON APPLE

 

Cocktail

 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. Spoon 2 spoonfuls of whipped cream on top of cocktail. Refrigerate and reshake as needed.

Price: $14

Availability: November 1 – December 31, 2011 (U.S. Morton’s only)