Morton’s The Steakhouse

Holiday Cocktail:

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





 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)