Apple-of-My-Eye Opener

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Servings: 6


  • 1 bottle Prosecco, chilled
  • 1 bottle pear nectar, chilled
  • 1 quart apple cider, chilled
  • Gustare Red Apple Balsamic Vinegar champagne glasses, chilled


To each champagne glass, add 2 oz. of pear nectar and 1 oz. apple cider. Slowly pour in Prosecco to fill the remainder of the glass. Add 1⁄4 tsp. of Red Apple Balsamic Vinegar and stir quickly. Garnish with a thin slice of apple.

Apple Garnish


2 Gala apples

With a paring knife, cut crosswise about 3⁄4-inch from the bottom stem. You may have to cut another slice toward the center to expose the star-shaped core. Cut a very thin slice for each glass. Then, cut a slit from the center of the apple slice to the skin to perch on the rim of the glass. Two apples should provide garnish for six glasses.