Autumn Sparkler


  • 1.5 ounces cognac/brandy
  • 2 ounces apple cider
  • 2.5 ounces Prosecco/Champagne
  • raw sugar I used Sugar in the Raw
  • apple cider for dipping the rim of the glass



  • Dip the rim of each champagne flute in apple cider. Let the excess drip off, then dip in raw sugar.
  • Add 1.5 ounces of Cognac/Brandy to the glass.
  • Add 2 ounces of apple cider.
  • Top with 2.5 ounces of Prosecco/Champagne. Serve immediately 


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