Here’s a recipe for the latest holiday cocktail from Red Rooster Harlem. Created by mixologist Lonn Coupel-Coward, this festive Champagne cocktail has three simple ingredients that can be substituted for that New Year’s Eve Champagne toast. The Mistletoe calls for a splash of cinnamon-infused bourbon and to make your own simply drop some cinnamon sticks into an air sealed jar of bourbon for a couple weeks and voila- you own homemade infused bourbon.
For more suggestions from Red Rooster on what to drink this holiday season, click here.
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Prosecco (Pisani or Mionetto are 2 that both work well with this cocktail)
1/2 oz cinnamon infused bourbon
dash of simple syrup
- Place the sugar cube in the bottom of the Champagne flute.
- Pour 1/2 oz of the cinnamon infused bourbon into the flute.
- Add a dash of simple syrup.
- Fill the rest of the way with a nice dry crisp Prosecco.