This recipe was created by Morton's Vice President Wine & Spirits Tylor Field and mixologist and certified sommelier Sara Fasolino.
ounces Lunetta Prosecco
2 ounces Lindemans Pomme (Green
ounce Monin Honey Syrup
ounces handshaken whipped cream
Dip rim of champagne flute into
honey syrup and then into cinnamon sugar to rim the glass. Pour honey syrup, Prosecco and lambic into a shaker over
ice. Stir with spoon 10 times. Strain into champagne flute. Top with 2
spoonfuls of whipped cream. Dust with cinnamon sugar.
Homemade Whipped Cream
Makes six toppings.
4 ounces heavy whipping cream
1 teaspoon sugar
1 dash vanilla
Pour all ingredients into shaker. Shake vigorously 25 times.
Spoon 2 spoonfuls of whipped cream on top of cocktail. Refrigerate and reshake