New York food and beverage expert Nick Mautone turned us on to this cocktail, a blend of sparkling wine with brandy, warm spices, and a touch of brown sugar. It’s the perfect opening to a memorable Thanksgiving, a sophisticated and seasonally-driven cocktail for a Christmas get-together, and an ideal prelude to the cork-popping moment when the New Year rings in at midnight.
- 1⁄4 cup light brown sugar
- 1 lemon wedge
- 0.125 tsp ground cinnamon
- 0.125 tsp ground cloves
- 0.125 tsp ground allspice
- 0.125 tsp ground ginger
- 5 cubes light brown sugar
- 5 ounce brandy
- 1 bottle chilled sparkling wine
Pour the brown sugar onto a small plate. Rub the lemon wedge along the rim of each champagne glass (but not inside the rim). Holding each glass at an angle, roll the outer edge of the rim in the sugar until it’s fully coated.
Mix together the cinnamon, cloves, allspice, and ginger, then divide the mixture evenly among 5 champagne glasses.
Add 1 sugar cube and 1 ounce of the brandy to each glass. Stir until the spices are well blended.
Divide the sparkling wine evenly among the glasses. (Be careful, the sparkling wine will fizz vigorously!) Serve immediately.