Cinnamon Royale with La Folie Rosé Cocktail
This is an easy cocktail, but oh so festive for any special occasion. Make the sugar syrup in advance so you can create this sweet aperitif for Valentines, a wedding toast, Christmas or any good reason.
Servings Prep Time
6People 10minutes
Passive Time
30minutes (cooling time)
Servings Prep Time
6People 10minutes
Passive Time
30minutes (cooling time)
Ingredients
Instructions
  1. To make the cinnamon sugar syrup: simply add equal measures of sugar and hot water (not boiling) into a pan and stir until all the sugar is dissolved.
  2. Add the cinnamon sticks and simmer gently for 10 minutes to give the infusion a good boost.
  3. Pour the liquid and cinnamon sticks into an empty bottle, and let it cool (approx 30 minutes). The liquid will turn a lovely golden hue and smell like Christmas.
  4. Next, take your berries out of the freezer and leave in a bowl to defrost while you find your champagne flutes.
  5. Our Cinnamon Royales are created the glass. Pour a generous dash (15ml or 1/2oz) of the cinnamon sugar syrup into the flute and top it up with Mirabeau La Folie sparkling rosé – easy!
  6. To garnish, spoon your blackberry or chosen berry with a little juice into the flute and let the fun begin.
Recipe Notes

If possible make the cinnamon sugar syrup in advance so you do not need to worry about cooling time. In any case, allow the cinnamon sugar syrup to cool completely.