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The Mistletoe

2 tsp apple brandy
1/2 oz cranberry juice
4 oz brut champagne
 1 sugar cube

Drop a sugar cube into a flute. Add the eau-de-vie de pomme and the cranberry juice. Slowly add the champagne (it will foam up) and stir gently, trying not to disturb the sugar cube. Set the apple slice on the inner rim of the flute, two thirds submerged, to soak up the flavor.

Submitted by Chef Kimberly Scarpone of Daniel, New York, New York