This fruity and effervescent drink recalls a Kir Royale but is made with sparkling cider instead of Champagne. Classic Cocktail Recipes

Marcia Kiesel
December 1997

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Recipe Summary

Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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