Ingredients

Cocktail:
• 1 1/2 oz. Four Roses Bourbon Small Batch
• 3/4 oz. Apple Cinnamon Tea Syrup
• 1/2 oz. Lemon Juice
• Dash of Angostura Bitters
• Orange Twist or Apple Slice (for garnish)
Apple Cinnamon Tea Syrup:
• 1 cup water
• 1 cup sugar
• 1 whole apple (minus core) cut into pieces
• 4 cinnamon sticks
• 4 tea bags or 4 tbsp loose tea

Instructions

1. To Make the Cocktail
2. Shake all ingredients with ice, then strain into a chilled coupe. Top with sparkling wine (prosecco, Champagne or Apple Cider.) Garnish with an orange twist or apple slice.
3. To Make Apple Cinnamon Tea Syrup
4. In a saucepan, bring the water to a boil, then remove from heat. Add tea and steep for 5 minutes. When finished, remove the tea bags or strain out loose tea.
5. Return tea to the stove and add sugar, cinnamon and apples. Bring to a low boil over medium-high heat, then simmer on low for approximately 5 minutes.
6. Cool and strain, then pour into a sealed bottle. The syrup will easily keep in the fridge for at least 2 weeks.

https://professorcocktail.com/2016/12/16/cocktail-recipe-the-apple-claus/

Recipe from Professor Cocktail: professorcocktail.com