Prosecco Apple Fizz from Sugar & Olives

Amy Kundrat

Our recent CTbites lunch at Sugar & Olives began, as they always should, with a crisp seasonal cocktail. The Prosecco Apple Fizz, a fresh taste of the fall in a champagne flute greeted each guest. We were hooked and thankfully, Sugar & Olive's Jen Balin was happy to share the recipe. With Thanksgiving around the corner, this crisp and elegant cocktail may just be the perfect start to any holiday gathering.  

Prosecco Apple Fizz


dry Prosecco

apple cider (or best to fresh-press your own apples, see below)

cinnamon simple syrup

apple chips


silpat mat


fine mesh sieve

STEP 1: Preheat your oven to 300°F. Make some apple chips. Slice apples (no need to peel)very thinly with a mandolin (use the finest setting). Place on silpat-lined baking sheetand bake until crisp, about 15-20 minutes.

STEP 2: Make some fresh-pressed apple juice: Rough chop three apples (be sure to throw awaythe core). Macintosh is best. Put the pieces into a blender. Blend until smooth, thenpass through a fine sieve—you now have your own apple juice.

STEP 3: Make some cinnamon simple syrup: Boil equal parts sugar and water until sugardissolves, then let it reduce by about a third. Add a cinnamon stick, let cool and pourinto a pitcher (you can store this at room temp for a few days).

STEP 4: Combine 3 parts prosecco to 1 part cider or juice, top off with a little simple syrup andan apple chip. Serve these in a fancy champagne flute. Enjoy!