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Apple Cider Mimosas

Apple cider mimosas with cinnamon-sugar rims and thin apple slices for a sparkling, brunch-ready drink. The method is simple: rim the glasses, layer chilled apple cider, then top with champagne or prosecco.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

apple cider
  • 2 cup apple cider chilled
champagne or prosecco
  • 1 bottle (750 ml) champagne or prosecco chilled
sugar
  • 2 tbsp sugar for cinnamon sugar rim
ground cinnamon
  • 1 tsp ground cinnamon for cinnamon sugar rim
apple
  • 1 apple thinly sliced; reserve slices for garnish
cinnamon sticks
  • 8 cinnamon sticks for garnish

Method
 

Make the cinnamon-sugar rim
  1. Mix sugar and ground cinnamon on a small plate until evenly combined. You should see a uniform brown mixture with no sugar clumps.
  2. Wet the rims of the flutes with chilled apple cider and dip them into the cinnamon sugar. Lift straight up so the coating stays even around the edge.
Assemble the mimosas
  1. Fill each flute one third full with chilled apple cider. Use the same fill level for consistent sweetness and color.
  2. Top each flute with chilled champagne or prosecco. Pour gently to keep bubbles lively and avoid overflowing.
  3. Garnish with a thin apple slice and a cinnamon stick, then serve immediately. Add the garnish right before serving so the apple looks fresh.

Notes

For the cleanest rim, keep both the apple cider and champagne/prosecco chilled and assemble right before guests arrive. Store any leftover cider mixture separately (not assembled) in the refrigerator for up to 1 day; freeze is not recommended because bubbles will be affected. For a lighter option, use reduced-calorie champagne/prosecco and cut the sugar in the rim to 1 tablespoon while keeping the cinnamon the same.