- 1 quart apple cider
- 3 cinnamon sticks
- 1 knob fresh ginger, smashed
- 3 whole cloves
- Pinch of nutmeg
- 1 firm red apple (such as Rome, Fuji or Gala), cut into small cubes
- 1 firm green apple (such as Granny Smith), cut into small cubes
- Juice of 2 lemons
- 1/4 cup sugar
- 1 750-ml bottle dry cava or other dry sparkling wine
Stir the cider, cinnamon sticks, ginger, cloves and nutmeg together in a pot over medium heat. Bring to a boil, then reduce the heat to low and simmer until reduced by half, about 30 minutes. Set aside to cool, then strain.
In a large bowl, toss the apples, lemon juice and sugar. Add to the cider and refrigerate until chilled. When ready to serve the cocktails, fill champagne flutes about halfway with the cider mixture and top with the cava. Stir and serve.
Photograph by Kang Kim