Ingredients for the cocktail: 100 ml Chardonnay, 25 ml white vermouth, 10 ml lime juice, 25 ml apple cinnamon syrup, Crushed ice
For the apple cinnamon syrup: 500 ml boiling water, 1 apple (Granny Smith preferred), 2 cinnamon sticks, 100 g sugar
For the garnish: Cinnamon sugar and three thinly sliced apple half-moons
First, prepare the apple cinnamon syrup and bring 500 ml water to the boil in a pot. Slice the apple and place it in the water together with the cinnamon sticks. Boil all for 20 minutes or until apple slices are soft. Now remove slices and cinnamon sticks, but still lift them both. Add the sugar and let it boil for 5 minutes. Remove the boil from heat and add the apple slices and cinnamon sticks again to infuse the syrup. Take both out of the pot again when the syrup has cooled. Mix the apple cinnamon syrup with the other ingredients and serve the cocktail with crushed ice in a Margarita glass. Garnish the edge of the glass with cinnamon sugar and the thinly sliced apples.
Our Wine recommendation
Of course, this fruity cocktail idea of our partner winery Leopard’s Leap tastes best with Classic Collection Unwooded Chardonnay because with its fresh and uncomplicated character it is ideal for it and the notes of lime and pear with the well integrated acidity are the perfect complement for this Margarita version.