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Apple Cider Mimosas

Apple cider mimosas with cinnamon-sugar rims are bright, lightly spiced, and ready fast. Simply rim the flutes, fill with chilled cider, top with champagne, and garnish for a golden sparkle.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Cinnamon sugar rim
  • 2 tbsp sugar For the cinnamon sugar mixture.
  • 1 tsp ground cinnamon For the cinnamon sugar mixture.
Mimosa base
  • 2 cup apple cider Chilled apple cider for filling the flutes.
  • 1 can (750 ml) champagne or prosecco Chilled sparkling wine to top each drink.
Garnish and serving
  • 1 apple Thinly sliced for garnish and serving.
  • 1 cinnamon sticks Optional garnish for each flute.

Method
 

Make the cinnamon sugar
  1. Mix the sugar and ground cinnamon on a small plate until evenly combined. Keep it dry so the rim adheres cleanly.
Rim the glasses
  1. Wet the rims of the flutes with chilled apple cider, then dip them into the cinnamon sugar. Lift and let excess fall back to the plate for a neat coating.
Assemble the mimosas
  1. Fill each flute one third full with chilled apple cider. Use straight chilled cider so the drink stays crisp.
  2. Top each flute with chilled champagne or prosecco. Pour gently to maintain the sparkle.
  3. Garnish each drink with a thin apple slice and a cinnamon stick, then serve immediately. Add garnish right before serving for the best look.

Notes

For best results, chill the apple cider and sparkling wine until very cold so the mimosas stay balanced and lightly spiced. Store leftover cider mixture (without champagne) in the fridge up to 2 days; freeze yes for cider only, then thaw and re-chill. For a lighter option, reduce the sugar in the rim to 1 tbsp or use a sugar substitute if preferred.