Bring the water to a boil in a small saucepan. Stir in the applesauce and dissolve the sugar in it. Let it simmer until it becomes a thick liquid (about the consistency of a fruit nectar). Let cool down.
If you want, you can add a sugar rim to champagne glasses during the cooling period. To do this, dip the glass upside down in the applesauce liquid (only as deep as the sugar rim should be) and then dip it in brown sugar. Let dry upside down on a kitchen board.
Then distribute 3 cl apple-cinnamon liqueur per glass. Then distribute the applesauce liquid between both glasses. It should be about double that of the liquor. Fill the glasses with sparkling wine and, if necessary, with crushed ice.
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