For those curious (and we know you are), here's the recipe for Morton's The Steakhouse's Sparkling Cinnamon Apple holiday cocktail I mentioned in last week's Dish column. Created by Morton’s Vice President Wine & Spirits Tylor Field and Mixologist/Certified Sommelier Sara Fasolino, it just might be the cure for seasonal panic attacks. —-
• 4 ounces of Lunetta Prosecco
• 2 ounces of Lindemans Pomme (Green Apple) Lambic
• ½ ounce of Monin Honey Syrup
• 2 ounces of hand-shaken 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 two spoonfuls of whipped cream. Dust with cinnamon sugar.
And for those adventurous, authenticity-minded cocktail souls, here's a homemade whipped cream recipe, which makes six toppings:
• 4 ounces of heavy whipping cream
• 1 teaspoon of sugar
• 1 dash of vanilla
Pour all ingredients into shaker. Shake vigorously 25 times. Spoon two spoonfuls of whipped cream on top of cocktail. Refrigerate and re-shake as needed.
Of course, you could just head over to Morton's and have them concoct the drink for you for $14. It's available through the end of the year.
