Apple Cider Mimosa
Crisp apple cider plus lively brut bubbles equals the easiest fall toast you will ever make. Two ingredients, five minutes, and a chilled flute are all you need. Save this recipe, grab your cider, and let’s mix a glass right now.
Mimosa ingredients (per drink)
- 3 oz apple cider (chilled)
- 3 oz brut Champagne, Cava, or Prosecco (chilled)
How to make a mimosa
Chill first, pour later
Put the cider, the bottle of bubbles, and the serving glasses in the fridge for at least two hours. Super-cold liquid keeps carbonation happy and flavor bright.
Pour
Tilt the flute about forty-five degrees, add half the cider, then slowly top with the Champagne. This order keeps the drink from fizzing over and helps the two parts stay mixed.
Taste and tweak
Take a tiny sip. Too sweet? Add a squeeze of lemon juice. Too dry? Stir in a splash of maple syrup or cinnamon-simple-syrup until it hits your sweet spot.
Garnish and enjoy
For an instant upgrade, rim the glass with cinnamon sugar, slide in a thin apple slice, or float a sprig of rosemary. Serve immediately while the bubbles sparkle.
Make It Your Own
- Zero-proof version
Swap the Champagne for non-alcoholic sparkling wine or plain seltzer so everyone can join the toast. - Batch for a crowd
In a pitcher set in an ice bucket, combine one 750-ml bottle of brut with three cups of cider just before guests arrive. Let friends pour into garnished flutes. - Cider quality counts
Fresh, unfiltered cider gives the cocktail real orchard flavor. If you only have clear apple juice, cut the sweetness with a dash of lemon.
When to Serve
- Thanksgiving morning or as guests walk through the door
- Christmas brunch, tree-decorating night, or New Year’s Day breakfast
- Bridal showers, tailgate brunches, or any cool-weather weekend gathering
Apple Cider Mimosa
Ingredients
- 3 oz apple cider chilled
- 3 oz brut Champagne Cava, or Prosecco (chilled)
Instructions
- Put the cider, the bottle of bubbles, and the serving glasses in the fridge for at least two hours. Super-cold liquid keeps carbonation happy and flavor bright.
- Tilt the flute about forty-five degrees, add half the cider, then slowly top with the Champagne. This order keeps the drink from fizzing over and helps the two parts stay mixed.
- Take a tiny sip. Too sweet? Add a squeeze of lemon juice. Too dry? Stir in a splash of maple syrup or cinnamon-simple-syrup until it hits your sweet spot.
- For an instant upgrade, rim the glass with cinnamon sugar, slide in a thin apple slice, or float a sprig of rosemary. Serve immediately while the bubbles sparkle.
Notes
- Zero-proof version
Swap the Champagne for non-alcoholic sparkling wine or plain seltzer so everyone can join the toast. - Batch for a crowd
In a pitcher set in an ice bucket, combine one 750-ml bottle of brut with three cups of cider just before guests arrive. Let friends pour into garnished flutes. - Cider quality counts
Fresh, unfiltered cider gives the cocktail real orchard flavor. If you only have clear apple juice, cut the sweetness with a dash of lemon.
