- 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