Combine all ingredients, except prosecco / champagne into a tin shaker. Add ice, shake vigorously and strain into a champagne flute. Top off with prosecco / champagne and garnish.

*To Create Apple Cinnamon Honey Syrup / Makes 1L – Combine 3 cups honey with 1.5 cups water in a medium saucepan and bring to a medium heat. Add 6 red apples, sliced and quartered, as well as 5 cinnamon sticks. Lower heat, cover saucepan and let simmer for 40-50 min, stirring occasionally. Turn off heat and smash apples with masher to extract flavor / juice, then fine strain liquid into another saucepan, pressing down on apples to extract all the juice. Pour liquid into a glass container with lid and refrigerate. Good for 2-3 weeks if stored properly.