CHAMPAGNE
Autumnal K.R. courtesy of Watson Fitts, Fearrington House Restaurant Bartender
Serves 1
Ingredients
1 oz. Fearrington Crab Apple Juice*
¾ Brown Sugar
¼ Cinnamon
1 Apple Slice for garnish
Champagne for topping
Method
*Fearrington’s crab apple juice is harvested annually from our on-site crabapple trees. When making this cocktail at home, we suggest substituting with apple cider or pomegranate juice.
Line the rim of a champagne flute with the brown sugar and cinnamon mixture. Add juice to flute, then top with champagne.
Expert tip: Cut apple slice and place on the rim. Then pour champagne diagonally over apple to stop champagne from foaming.
Click next for Tequila
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