Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apple puree
Sugar rim
Cocktail
Utensils
1 glass, approx. 1½ dl
How it's done
Apple puree
Mix the apple, sugar, cinnamon and water in a pan, cover and simmer for approx. 15 mins. until soft, puree and leave to cool (yields approx. 8 tbsp, see tip).
Sugar rim
Pour the champagne into a deep dish. Mix the sugar and cinnamon in a shallow dish. Dip the rim of the glass in the champagne and then in the cinnamon sugar.
Cocktail
Place 2 tbsp of apple puree in the glass, top up with champagne, stir. Decorate the cocktail with a cinnamon stick.
| Tip: | The apple puree will be enough for 4 cocktails. Cover the remainder of the apple puree and store in the fridge for approx. 3 days or freeze in ice cube trays. Keep for approx. 3 months. |
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