That said, we now have an inordinate amount of cider! And truthfully? I needed some new creative ways to use it. This GENIUS idea comes from my amazing and wonderful sister, Katy.
Cidre de Pommes Champagne
In a small plate combine turbinado sugar and cinnamon (I used approximately 1/4 cup sugar - 1 tsp cinnamon as a ratio). In a second small plate pour a small amount of cider.
Dip the rim of the glass in first the apple cider and then the cinnamon sugar.
Pour champagne into the glass leaving approximately a 2 inch window at the top. Fill the rest of the glass with apple cider.
|Voila! Crisp! Sparkling! Original!|
* I used a white wine glass instead of a champagne glass. This was just a personal preference. It seemed to me that fall is a time for big robust flavors and that a bigger glass was a better choice. Plus, who would complain about more champagne?
* Pour the apple cider slowly. The reaction between the champagne and the cider causes a lot of fizz. Our first attempt at this caused a champagne/cider volcanic eruption... all over the counter... and the floor.
* You could garnish this with a cinnamon stick as well. It would make a lovely addition. Personally, I tend to skip non-edible garnishes in drinks. You won't see me put one in the Caramel Apple Cider I am posting this afternoon either!
A Votre Sante!