- Worcestershire sauce introduced (1937)
- 4 ounces sparkling wine, preferably Yellowtail
- 1/2 ounce cinnamon schnapps
- 1 ounce apple cider
- Apple slice, for garnish
This superb sparkler, featured in the new Mr. Boston's Official Bartender's Guide: 75th Anniversary Edition, mixes in cinnamon schnapps and apple cider for a wonderful spicy-sweet effect.
Combine the ingredients together directly into a champagne flute and garnish with a slice of red apple.