Honey Crisp Spritz Recipe
Cazcabel blanco tequila, lemon, cranberry, apple, cinnamon and proseco served over ice.
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Ingredients
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Cocktail
Garnish
Cinnamon Simple Syrup (makes ~6 oz)
Method
Cinnamon Simple Syrup
Make syrup
Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan. Add 2 cinnamon sticks. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer for 4 minutes, then remove from heat and let steep for 15–20 minutes to intensify cinnamon flavor. Remove cinnamon sticks and cool. Transfer to a jar and refrigerate. Yield ~6 oz; use 0.5 oz per cocktail.
Cocktail Assembly
Chill glass
If desired, chill a large rocks or wine glass in the freezer for 5–10 minutes before assembling.
Add base ingredients
Fill the chilled glass with large ice cubes (about 1 cup). Pour in 2 oz Cazcabel blanco tequila, 0.75 oz fresh lemon juice, 1 oz cranberry juice, 1 oz fresh apple juice, and 0.5 oz cinnamon simple syrup over the ice.
Top with prosecco
Gently stir once to combine, then slowly top with 3 oz chilled Prosecco to preserve bubbles. If using bitters, add 1 dash on top and give one gentle stir.
Garnish & finish
Float a thin apple slice on top and rest a lemon wheel on the rim. Lightly dust the apple slice with a pinch (about 1/8 tsp) of ground cinnamon. Serve immediately with a straw or stirrer.