Bubbly Thanksgiving Mimosas with Apple Cider and Prosecco
Cold apple cider topped with Brut Prosecco in a chilled flute, half and half, with nothing to stir. Two ingredients, about eight glasses to a bottle, and an alcohol-free version that pours exactly the same way.
Servings: 1
Calories: 105kcal
Ingredients
- 3 oz apple cider 90 ml, well chilled
- 3 oz Brut Prosecco 90 ml, well chilled, or Brut Champagne or Cava
Instructions
- Chill the cider, the Prosecco and the flutes in the fridge for at least 2 hours.
- Tilt a flute to about 45 degrees and pour in the cider, filling it about halfway.
- Slowly top with the Prosecco, keeping the glass tilted. Let the foam settle partway through if it climbs. Don't stir.
- Taste. Add a squeeze of lemon if it's too sweet, or a small splash of maple syrup or cinnamon simple syrup if it's too dry.
- Serve immediately.
Notes
- Chilling: allow at least 2 hours in the fridge before serving. With no fridge space, a cooler or bucket of ice and water chills a bottle in about 20 to 30 minutes.
- Buy Prosecco labeled Brut. Extra Dry is sweeter than Brut, despite the name.
- For a crowd, one 750 ml bottle plus 3 cups (720 ml) of cider makes about 8 drinks.
- Combine only as you pour, since mixed mimosas go flat quickly.