Brunch is great, amirite? Of course I am.
And what would brunch be without a cocktail? I mean, still brunch, but less fun.
A friend recommended this simple autumnal twist on a classic mimosa, and I’m glad that she did.
- cinnamon sugar for rimming the flute, optional
- 1 part champagne/prosecco/sparkling wine
- 1 part apple cider
Dip the rim of your champagne flutes/glasses in a bit of water or apple cider and then into the cinnamon sugar.
Fill the glass halfway with champagne. Fill the rest of the way with apple cider.
Enjoy your festive libation!