Kirs Normand

• MAKE-AHEAD

Ingredients

1. 2 large Granny Smith apples (optional)
2. 6 2/3 cups cold dry hard cider, preferably French
3. 6 tablespoons plus 2 teaspoons Crème de Framboise or crème de cassis

1. Using a lemon stripper or channel knife, cut around the apples to make 10 very thin, 6-inch-long strips of peel, allowing them to coil. The strips can be kept in ice water in the refrigerator for up to 2 hours.
2. Pour 2/3 cup of the cider into each of 10 Champagne flutes. Add 2 teaspoons of the Crème de Framboise to each flute and garnish with an apple strip.