This Apple Cider Mimosa is sweet, bubbly, and a super fun seasonal twist on the classic brunch cocktail! You only need to round up TWO ingredients (plus a couple of garnishes, if you'd like) to make this drink.
These mimosas are excellent at brunch (duh), on a Fall Friday after a long week of work, or really any other time you'd like to break out the bubbles.
🌟 Why You'll Love This Recipe
It's easy to make. Can you pour a few ingredients into a champagne flute? Then you can make this drink!
It tastes great. It's sweet and bubbly! What's not to love?
It's full of Fall flavor. What says "Fall" more than apple cider? Not much, I'd wager!
💭 What is an Apple Cider Mimosa?
We're all know the classic mimosa: orange juice and champagne. This mimosa, however, swaps out the orange juice for sweet, autumnal apple cider.
And that's about it. It's pretty simple. You can gussy it up a bit and garnish your champagne flutes, too, like I did. But that's up to you.
- Apple cider: Make sure to use apple cider and not apple juice for this recipe. It's abundantly available in the Fall and Winter, but I've found that it's actually in grocery stores (in smaller quantities) pretty much all year round.
- Bubbly: Use whatever variety of bubbly that you prefer: champagne, prosecco, sparkling wine, etc. I opt for prosecco, because I don't have champagne money.
- Garnishes: As always, garnishes aren't required. HOWEVER I really do think that they make this mimosa look extra pretty. Plus they're all delicious. But I went with a cinnamon and sugar rim, secured to the glass with a bit of caramel sauce. And of course, I added a little apple slice, too.
👩🏻🍳 How to make an Apple Cider Mimosa
This first part is optional, but I think it's very worthwhile. Start out by rimming your champagne flute with a bit of cinnamon sugar. I did this by dipping the rim of the glass in a bit of caramel sauce, and then rolling it around in the cinnamon sugar.
Next, very carefully pour your apple cider into the bottom of the champagne flute. You don't want to dislodge any of the cinnamon sugar.
After that, top the apple cider off with the bubbly. Pour slowly to avoid inadvertently overflowing the glass. You might have to pour a bit of bubbly, wait for the fizz to die down, and then top it off. Or at least I almost always have to.
See what I mean? I definitely had to top this off once the initial fizz died down.
You can also garnish the glass with a thin slice of apple, too. Hooray for edible garnish! Now make a toast and sip on your fabulous Apple Cider Mimosa.
🔗 Other mimosa and champagne recipes
Looking for other mimosas? Girl, I got you. Check out the links and photos below from this blog, as well as from other lovely food bloggers. You just might find a new favorite in the mix!
- Peach Mimosas from Sweet Tea and Thyme
- Grapefruit Mimosa from Jaylynn Little
- Blood Orange Mimosas from The Gourmet Bon Vivant
❓ FAQs/Tips and tricks
I mean, you could, but I probably wouldn't. You want to pick up some apple cider. Get it at a farm stand in the Fall, or find it at your grocery store pretty much all year round. I usually find mine near the produce, in a refrigerated case.
I wouldn't, because you don't want your bubbly to lose, well, its bubbles. If you pour apple cider and prosecco into a big pitcher, the prosecco may go flat while you wait to pour out your drinks.
Nope! I just thought that it looked pretty (and tasted good).
🖤 Share your creations and follow me on social media!
Apple Cider Mimosas
- cinnamon sugar 1 tablespoon (optional)
- 1 teaspoon caramel sauce optional
- 3 ounces apple cider
- 4 ounces bubbly
- Rim the champagne flute with the caramel sauce and cinnamon sugar, if desired.
- Add the apple cider to the bottom of the champagne flute
- Fill the remainder of the glass with bubbly
- Use whatever variety of bubbly that you prefer! I usually use a prosecco.
Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.