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Spiced Apple Prosecco

Spiced Apple Prosecco is a sparkling Italian-American cocktail built by simmering cider with cinnamon sticks, star anise, cloves, and brown sugar, then chilling and layering it with chilled prosecco. The thin apple slices and cinnamon-sugar rims give a crisp, fragrant finish in every flute.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Drink
Cuisine: Italian-American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Spiced cider
  • 1 cup apple cider Use apple cider, not hard cider.
  • 2 cinnamon sticks
  • 2 star anise
  • 3 whole cloves
  • 2 tbsp brown sugar
Cocktail
  • 1 bottle (750 ml) prosecco Chilled before assembling.
  • 1 apple Thinly slice for floating garnish.
  • cinnamon sugar For the rims.

Equipment

  • 1 Dutch oven

Method
 

Simmer spiced cider
  1. In a Dutch oven, combine apple cider, cinnamon sticks, star anise, whole cloves, and brown sugar. Simmer over medium heat for 10 minutes, stirring occasionally, until the spices smell fragrant and the cider looks lightly spiced.
Strain and chill
  1. Strain the spiced cider through a fine strainer into a container. Chill completely until cold, so the flavor stays balanced when topped with prosecco.
Rim and assemble flutes
  1. Rim tall champagne flutes with cinnamon sugar. Twist each flute to coat the rim lightly, then set aside upright.
  2. Pour 2 tablespoons of spiced cider into each flute. Fill evenly so every drink has the same spiced base.
  3. Top each flute with chilled prosecco. Garnish with a thin apple slice floating on top and serve immediately.

Notes

Pro tip: chill the spiced cider fully (at least until cold to the touch) so the sparkle doesn’t fade as quickly after assembly. Store strained spiced cider covered in the refrigerator for up to 4 days; freeze only the cider if you want longer storage (up to 2 months), then thaw in the fridge. For a lower-sugar swap, use a reduced-sugar brown sugar or reduce it to 1 tablespoon while keeping the spice amounts the same.