1 Honey Crisp apple
2 tbsp. granulated sugar
1 tbsp. ground cinnamon
1 c. apple cider
1 (750-ml.) bottle Champagne or prosecco
Cut apple in half, then cut four 1/8″ slices. Using the tip of the knife, cut a small diagonal slit in each slice. Reserve remaining apple for another use.
On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture.
Fill champagne flutes 1/4 full with apple cider, then top off with champagne or prosecco. Top each with an apple slice.