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Apple Cider Mimosas

Apple cider mimosas with cinnamon sugar rims and a bubbly champagne top—made by chilling the cider, lining the glass rims, then layering champagne over apple cider. The thin apple slice and cinnamon stick garnish gives each flute a spiced, fall-inspired look.
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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
  

Rim coating
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
Drink
  • 2 cup apple cider chilled
  • 1 bottle (750 ml) champagne or prosecco chilled
  • 1 apple thinly sliced
Garnish
  • 0.5 cinnamon sticks for garnish

Method
 

Make the cinnamon sugar rim
  1. Mix the sugar and ground cinnamon on a small plate.
  2. Wet the rims of the flutes with apple cider, then dip them into the cinnamon sugar to coat the edge.
Assemble the mimosas
  1. Fill each flute one third full with chilled apple cider.
  2. Top each flute with chilled champagne or prosecco.
  3. Garnish each drink with a thin apple slice and a cinnamon stick, then serve.

Notes

For the crispiest cinnamon rim, keep the apple cider cold and dip the flutes right before filling. Store any leftover apple cider separately in the fridge for up to 3 days; assembled mimosas should be consumed immediately and are not recommended for freezing. For a dairy-free and lower-sugar option, reduce the sugar used for the rim and skip sweeteners entirely.