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Apple Cider Mimosas

Apple cider mimosas with cinnamon-sugar rims and a golden cider base, topped with chilled champagne. The thin apple slice and cinnamon stick garnish makes each flute look festive and crisp.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Apple cider mimosas
  • 2 cup apple cider Chilled
  • 1 bottle (750 ml) champagne or prosecco Chilled
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 apple Thinly sliced
  • 1 cinnamon sticks For garnish

Method
 

Make cinnamon sugar
  1. Mix the sugar and ground cinnamon on a small plate until evenly combined, creating cinnamon sugar for the rims.
Rim the flutes
  1. Wet the rims of the flutes with chilled apple cider, then dip them into the cinnamon sugar and set aside to dry for about 1 minute, until lightly coated.
Assemble and serve
  1. Fill each flute one third full with chilled apple cider.
  2. Top each flute with chilled champagne or prosecco.
  3. Garnish each flute with an apple slice and a cinnamon stick, then serve immediately.

Notes

For the best rim adhesion, keep the apple cider and champagne/prosecco well chilled and dip the flutes right after wetting the rims. Serve right away for the crispiest bubbles. Store any leftover cider mixture separately in the fridge up to 24 hours, then add sparkling wine only when ready—freezing not recommended. For a lighter option, reduce the sugar slightly (start with 1 tbsp) and use a dry prosecco to balance sweetness.