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Apple Cider Mimosas

Apple cider mimosas with cinnamon sugar rims and thin apple garnish—built by dipping flute rims, filling with chilled cider, then topping with bubbly champagne or prosecco. Light, golden, and ready to serve for a festive drink tray.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

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

Method
 

Make cinnamon sugar rim
  1. Mix sugar and ground cinnamon on a small plate.
  2. Set the plate by the flutes so the rims can be dipped right away.
Rim the flutes
  1. Wet the rims of the flutes with chilled apple cider.
  2. Dip the wet rims into the cinnamon sugar, then set flutes upright to dry for 1 minute with no dripping.
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 with a thin apple slice and a cinnamon stick, then serve immediately.

Notes

For the cleanest flavor separation, keep both apple cider and champagne/prosecco well chilled and assemble right before serving so the bubbles stay lively. Store leftovers covered in the fridge for up to 24 hours, but note they will lose carbonation. Freezing is not recommended for mimosas. For a lighter option, use sparkling apple cider instead of champagne/prosecco for a non-alcoholic version.