Mixologist Richard Atkins uses the refreshing Lucozade Apple Blast for this celebratory cocktail
.5 oz Cinnamon simple syrup (see method below)
3 oz Lucozade Apple
Glassware – champagne flute.
Garnish – lime or lemon twist.
To make the cinnamon syrup - One cup water to one cup sugar (brown) and two cinnamon sticks. Bring to a boil and turn off. Allow to cool with cinnamon sticks steeped. Add five dashes of Angostura aromatic bitters. Strain and refrigerate.
Pour cinnamon syrup in the champagne flute.
Add the Lucozade Apple Blast to the glass and top with the chilled prosecco.
Garnish with twisted lemon peel and serve immediately.