Sliced red and green apples give this Prosecco-topped drink a holiday touch. Swap brandy for bourbon, if you prefer.
Using a mandoline or a knife, slice apples into very thin round slices, with peel and core intact. Cut slices in half to create half-moons, and place in a large pitcher or a small punch bowl. Stir in apple cider and brandy; chill.
Add Prosecco just before serving. Serve over ice with a few apple slices in each glass