|Chopped apples||3 Cup (48 tbs) (With Peels)|
|Apple juice||2 Cup (32 tbs)|
|Granny smith apple||1 , cut into 1/4 inch dice (With Peel)|
|Ground cinnamon||1 Teaspoon|
1) In a small saucepan over medium-high heat, bring first three ingredients to a boil.
2) Lower heat to medium and simmer until reduced by half, 15 to 20 minutes.
3) Strain and refrigerate until cold.
4) Pour 4 oz. Champagne or Prosecco into a Champagne flute; top with 2 oz. strained juice. Drop in 1 Tbs. diced Granny Smith apples and sprinkle with a pinch of cinnamon.
Recipe excerpted from The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite by Philip & Lauren Rubin, owners of 2 Peas & A Pot, a Manhattan catering company. To purchase their book, please click here.