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Apple Cider Mimosas

Apple cider mimosas with cinnamon-sugar rim and sparkling champagne for an instantly festive drink. A simple layering method—rime, fill one-third with chilled cider, then top with bubbly—keeps every flute balanced and crisp.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 165
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
Ground cinnamon
  • 1 tsp ground cinnamon
Apple
  • 1 apple thinly sliced
Cinnamon sticks
  • 1 cinnamon sticks for garnish

Method
 

Make the cinnamon sugar rim
  1. Mix sugar and ground cinnamon on a small plate until evenly combined, creating a cinnamon-sugar coating for the rims.
Rim and fill the flutes
  1. Wet the rims of the flutes with chilled apple cider, then dip them into the cinnamon sugar so the edge is coated.
  2. Fill each flute one third full with chilled apple cider to establish the cider base before adding the bubbles.
Top and garnish
  1. Top each flute with chilled champagne or prosecco, using a steady pour so the drink stays fizzy.
  2. Garnish each drink with a thin apple slice and a cinnamon stick, then serve immediately.

Notes

For the cleanest rim, chill the apple cider and champagne/prosecco until very cold, then dip right before serving so the cinnamon sugar adheres. Storage: assemble without topping and refrigerate the cider-only portion for up to 24 hours; do not store topped mimosas because the carbonation fades. Freezer: no. Dietary swap: use a zero-calorie sweetener in place of the sugar for a lower-sugar rim while keeping the same flavor profile.