WHY IT WORKS
Juicy apples add a mild, fresh sweetness to sherry and prosecco.
Dry, nutty oloroso sherry offsets the sweetness of the apples and Mandarine Napoléon liqueur.
SPECIAL EQUIPMENT:
Muddler, mixing glass
NOTES:
Super-thin apple slices make gorgeous garnishes. However, to keep the slices looking crisp and white, remember to soak them in a bowl of water with a small spritz of lemon juice after slicing. Use your favorite kind of apple here; both sweeter, softer varieties and more tart, firm types work well. If you can't find Mandarine Napoléon liqueur, you can substitute with Grand Marnier or a good dry orange curacao, such as Pierre Ferrand.
INGREDIENTS
1/4 apple, cored and diced
1 1/2 ounces apple brandy, such as Laird’s Bonded Apple Brandy
3/4 ounce Mandarine Napoléon liqueur
1/2 ounce oloroso sherry, such as Williams & Humbert
4 ounces prosecco sparkling wine
Orange twist, for garnish
Thinly sliced apple, for garnish
DIRECTIONS
1.
Add diced apple to the bottom of a mixing glass and muddle until apples are broken down and have released their juice. Fill the mixing glass 2/3 full with ice and then pour in apple brandy, Mandarine Napoléon liqueur, and oloroso sherry. Stir to chill until mixing glass is very cold, about 20 seconds, then strain into a highball glass filled with ice and top with prosecco.
2.
Twist orange peel over top of drink to release oils, then discard peels. Garnish with a thinly cut round of apple.
