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Apple Cider Mimosas

Apple cider mimosas made with chilled apple cider and crisp champagne for a golden, lightly spiced sparkle. Cinnamon-sugar rim technique plus thin apple slice garnish makes every flute look polished.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 155
Ingredients Method Notes

Ingredients
  

Apple cider, chilled
  • 2 cup apple cider Chilled for best flavor and to keep the bubbles lively.
Champagne or prosecco, chilled
  • 1 bottle (750 ml) champagne or prosecco Chilled; choose brut style for a drier mimosa.
Cinnamon sugar rim
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
Apple garnish
  • 1 apple Thinly sliced for garnish.
Cinnamon sticks for garnish
  • 8 cinnamon sticks Optional but recommended for a festive look.

Method
 

Make the cinnamon sugar rim
  1. Mix the sugar and ground cinnamon on a small plate until evenly combined. Keep it ready for dipping.
Rim the flutes
  1. Wet the rims of the flutes with chilled apple cider, then dip into the cinnamon sugar to coat. Add any extra coating back to the plate if it falls off.
Build the mimosas
  1. Fill each flute one third full with apple cider. Work quickly so the drink stays chilled.
  2. Top each flute with chilled champagne or prosecco. Pour gently to preserve carbonation.
  3. Garnish each drink with an apple slice and a cinnamon stick, then serve immediately. Serve with thin apple slices on the side if desired.

Notes

Pro tip: chill the apple cider and sparkling wine well before mixing so the mimosa stays bright and not diluted. Store assembled drinks in the fridge only if needed, but best results are within 10 minutes. The cinnamon-sugar rim mix can be made ahead and stored for up to 1 week in an airtight container; freeze is not recommended because the rimting won’t hold. For a lighter option, use unsweetened apple cider and reduce the sugar to 1 tablespoon for the rim.