Ages ago, when it was still insanely warm outside, someone from Morton’s excitedly contacted me, wanting me to write about their seasonal cocktail. And no matter how yummy that cocktail sounded, I stuck to my guns. Just like my beloved Nordstrom’s, Wine-Girl celebrates one holiday at a time.
But … it’s almost Thanksgiving week and, as relatives descend upon you, you just might be craving something to get you into the holiday spirit (goodness, I need the help!). Morton’s does have the perfect cocktail right now.
The signature cocktail, called a Sparkling Cinnamon Apple, features Lunetta Prosecco, Lindeman’s Pomme (Green Apple) Lambic, Monin Honey Syrup and homemade, hand shaken whipped cream. (We’ve got the recipe below!)
The Sparkling Cinnamon Apple cocktail is $14 and is available through Dec 31 at the Morton’s The Steakhouse downtown location in Carew Tower, overlooking Fountain Square and I assume at most Morton’s locations the nation over.
4 ounces Lunetta Prosecco
2 ounces Lindemans Pomme (Green Apple) Lambic
½ ounce Monin Honey Syrup
2 ounces 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 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 as needed.
Cocktail created by Morton’s Vice President Wine & Spirits, Tylor Field and Mixologist and Certified Sommelier, Sara Fasolino.
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