Photo by: Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty
Mistral restaurant at Loews Coronado Bay Resort, Coronado, California
Coastal Living DECEMBER 2009
Combine hazelnut liqueur and apple brandy in a small measuring cup. Add apple slices, and let soak 1 hour. Pour 1/4 ounce liqueur mixture in each of 4 flutes, and top with sparkling wine. Garnish with liqueur-soaked apple slices.
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