Ingredients
Equipment
Method
- Step 1: Prep Your Glass: Grab your champagne flute. On a small plate, spread out your cinnamon sugar. Dip the rim of your flute into a shallow dish of water (or a tiny bit of apple cider), then gently press it into the cinnamon sugar, rotating to coat evenly. Set aside.
- Step 2: Pour the Apple Cider: Carefully pour 3 ounces of your delicious apple cider into the prepared flute.
- Step 3: Top with Sparkling Wine: Slowly tilt the glass and top it off with 3 ounces of your chilled sparkling wine. Pouring gently helps maintain those lovely bubbles!
- Step 4: Add Maple Syrup (If Desired): If you're opting for extra sweetness, now's the time to drizzle in about 1/2 ounce of maple syrup. Give it a gentle stir if needed, but not too much or you'll lose the fizz.
- Step 5: Garnish Beautifully: Carefully place a thin apple slice on the rim of the glass or drop it right into the drink. A small cinnamon stick also makes a lovely addition!
- Step 6: Serve Immediately: Hand it over and watch those happy faces! These are best enjoyed as soon as they're made.
Notes
Substitutions & Additions: Not a fan of Prosecco? Cava offers a similar dry, crisp profile, while Champagne brings a more refined, celebratory feel. A sparkling rosé would also add a lovely color and berry notes. Experiment with spiced apple cider for an extra layer of warmth, or even a pear cider for a slightly different fruity twist. Instead of maple syrup, try a splash of honey or a homemade brown sugar simple syrup. You can also omit sweetener entirely if your cider is sweet enough. Beyond an apple slice, consider adding a cinnamon stick, a star anise pod, a few fresh cranberries, or a twist of orange peel for a pop of citrus. For a delightful mocktail, swap the sparkling wine for sparkling white grape juice, ginger ale, or even sparkling water with a squeeze of lemon. If you want to deepen the flavors, add a small splash (about 1/2 oz) of bourbon, spiced rum, or apple brandy to each mimosa.
Tips for Success: Keep everything chilled (apple cider and sparkling wine) to keep your drink effervescent and refreshing. While a 1:1 ratio is given, feel free to adjust to your taste for sweeter/more apple-forward or drier/bubblier. For the cinnamon sugar rim, use a shallow plate, and make sure to dip the rim in water just enough to moisten it. When adding the sparkling wine, tilt the glass slightly and pour slowly down the side to preserve carbonation. You can get your cinnamon sugar ready on a plate and slice your apples ahead of time (keep apple slices in lemon-spiked water to prevent browning).
Storage: Mimosas are best enjoyed immediately as the sparkling wine loses its fizz quickly once opened and mixed. Store unmixed apple cider according to package instructions and keep sparkling wine chilled and unopened until serving. If you have any sparkling wine left, seal it immediately with a champagne stopper to try and preserve bubbles for a day or two in the fridge.