Autumn Apple Cider Mimosa
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Serve this seasonal mimosa for brunch, as a way to kick off Thanksgiving morning or for a simple dinner cocktail made with just a few fall ingredients. One of the appeals of a mimosa is that it’s made with simple ingredients. I add a cinnamon sugar and caramel rim for an added garnish and flavor. Because its combined with the added juice, I recommend using a middle of the road champagne brand rather than an expensive bottle. Save that for drinking on its own. Once you open a bottle of champagne it’s hard to save it without it going flat, so I provide instructions for a pitcher for serving a group as well.
Autumn Apple Cider Mimosa
Table of contents
Key Ingredients in This Recipe
- Caramel – Warming the caramel either on the stove or in the microwave makes it thinner and easier to rim the glasses. You can make your own caramel using my recipe here.
- Champagne – I fill the glass with champagne, then top off with just a bit of apple cider so the juice enhances the flavor of the bubbles rather than covering it. Champagne is only Champagne if it comes from the specific region of France, otherwise it is sparkling wine.
- Apple cider – Apple cider is a raw, unfiltered apple juice that has not gone through a filtration process (like apple juice). This makes the seasonal fall beverage slightly darker than apple juice and cloudy. I recommend looking for cider from a local orchard.
How to Make Apple Cider Mimosas
Step 1: Make the cinnamon sugar.
In a small shallow bowl combine the sugar and the ground cinnamon.
Step 2: Make the caramel sugar rim.
Add the caramel to another small bowl. Dip the rim of a champagne or coupe glass in the caramel then dip in the cinnamon sugar.
Step 3: Assemble the mimosa.
Fill the glass with champagne and top with about 2 ounces of the apple cider. Garnish with a slice of apple and serve.
Tips and Tricks for This Recipe
Swaps and substitutions
- The champagne can easily be swapped with prosecco.
- If you don’t have caramel, dip the edge of the glass in a little water or lemon juice, then dip in the cinnamon sugar.
Champagne glasses vs. coupes
Champagne glasses are tall and skinny while coupe glasses have a wide mouth. Champagne is better served in the tall skinny glasses since the bubbles evaporate faster in the wide mouth glasses and the drink goes flat.
How to make a pitcher
Chill champagne and open just before serving. Add the champagne and apple cider to a pitcher and stir to combine. Rim individual glasses then simply pour and serve.
Other Recipes to Try
If you enjoy this mimosa recipe, give these a try:
Autumn Apple Cider Mimosa
Ingredients:
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup caramel, warmed
- 1 (750ml) bottle champagne, chilled
- 8 ounces apple cider
- Slices apple, for garnish
Instructions:
- In a small shallow bowl combine the sugar and the ground cinnamon.
- Add the caramel to another small bowl. Dip the rim of a champagne or coupe glass in the caramel then dip in the cinnamon sugar.
- Fill the glass with champagne and top with about 2 ounces of the apple cider. Garnish with a slice of apple and serve.
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