Restaurants›Flat Iron Soho›Appley French Bubbles Recipe

Appley French Bubbles Recipe

Name: Flat Iron Sohos Appley French Bubbles Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 125 ml dry sparkling wine (e.g., Brut Champagne or Prosecco); 30 ml fresh apple juice (preferably cloudy); 10 ml apple liqueur (e.g., Calvados or apple brandy); 5 ml fresh lemon juice; 5 ml simple syrup (1:1 sugar to water) or to taste; 3 cubes ice (optional, for pre-chilling glass); 1 piece apple slice (for garnish); 1 sprig micro-mint or small herb sprig (optional garnish)

Inspired by Flat Iron Soho

Time10m

Serves1

125 ml

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Ingredients

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Cocktail

0.53 cup (125 ml) dry sparkling wine (e.g., Brut Champagne or Prosecco)2.03 tbsp (30 ml) fresh apple juice (preferably cloudy)2.03 tsp (10 ml) apple liqueur (e.g., Calvados or apple brandy)1.01 tsp (5 ml) fresh lemon juice1.01 tsp (5 ml) simple syrup (1:1 sugar to water) or to taste3 cubes ice (optional, for pre-chilling glass)1 piece apple slice (for garnish)1 sprig micro-mint or small herb sprig (optional garnish)

Method

Cocktail

Prepare glass

Chill a 150–180 ml champagne flute or white wine glass by placing it in the freezer for 5–10 minutes or filling it with ice water while you prepare the cocktail. If using ice cubes to chill, discard them and dry the glass before assembling the drink.

Build base

In a small mixing glass or jigger, combine the fresh apple juice (30 ml), apple liqueur (10 ml), fresh lemon juice (5 ml), and simple syrup (5 ml). Stir lightly to blend — just a few gentle stirs to integrate the syrup without aerating.

Add sparkling wine

Pour the chilled sparkling wine (125 ml) slowly into the mixing glass with the base mixture. Stir gently once or twice with a bar spoon to combine. Alternatively, pour the base mixture into the chilled flute and top with the sparkling wine to preserve carbonation.

Taste and adjust

Taste the cocktail briefly. If you prefer a sweeter profile, add an extra 2–5 ml simple syrup; for brighter acidity, add another 1–2 ml lemon juice. Stir gently after adjustments.

Garnish and serve

Carefully slide a thin apple slice onto the rim of the flute or float it on the surface. Add a micro-mint sprig if desired. Serve immediately so the bubbles remain lively.