2 oz. Apple/quince puree*
1-1/2 oz. Brandy
1/4 oz. Fresh lemon juice

Combine ingredients (except prosecco) to a shaker and shake. Strain into a Martini glass and top with prosecco. Garnish with a cinnamon stick.

*For Apple/quince puree*
Peel and roast six quince and six apples and puree with three tsps. of cinnamon and 1/2 teaspoon of cloves and 1 cup sugar.

The mixologists at Bibiana Osteria Enoteca in Washington, DC, created this recipe.

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Author: Melissa Dowling {authorlink}