In my past job, I traveled to Boston every other year for the Clemson vs. BC football game. While the football games never amounted to too much excitement (because we were playing so well and winning), being in the city of Boston during the fall season was magical. I love taking in all the historic sights of the city and dining on seafood at every meal.
On my last trip, over two years ago, I had one amazing mimosa at my favorite restaurant in the city– Papa Razzi. I ate brunch there with friends one morning and ordered the Apple Crisp Mimosa. What arrived was a tall flute with billions of sparkling bubbles and a rim glimmering with sugar and cinnamon. I dug through old photos and found this snapshot of our weekend toast!
With the temperatures dropping and needing something to celebrate (do we really need a special occasion to toast?), I wanted to recreate this crisp cocktail so I could share it with you!
It’s actually so easy y’all! You’ll need:
- cinnamon
- sugar
- honey (or corn syrup)
- champagne or prosseco
- apple cider
- apple liqueur, if desired
On a small plate, pour a little honey (or corn syrup) and spread in a thick layer. On a second small plate, mix cinnamon and sugar. Take your champagne flute and dip the rim of the glass in the honey and then in the cinnamon sugar mixture. Pour champagne to almost the top of the glass–be careful with that fizz! Top with a splash of apple cider. You can add a teeny bit of apple liqueur if you would like. However, with the sweetness on your tongue from the rim of the glass, I don’t think the beverage needs any additional elements.
I’m just dying to have some friends over on my back deck for a social distanced brunch and welcome the changing seasons. Cheers y’all!
So glad you shared this recipe , not to mention the pretty bar setup!