Apple Cider Mimosa Recipe
Champagne, apple cider, garnished with
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Ingredients
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Cocktail
Garnish
Optional Sweetener (if cider is very tart)
Method
Cocktail
- 1
Chill glassware
Place two champagne flutes in the refrigerator or freezer for 10–15 minutes so they are well chilled before serving.
- 2
Pour 1/2 cup (120 ml) chilled apple cider into each chilled champagne flute, filling about one-third of the glass. If you prefer a stronger drink, add 1/4 oz (7.5 ml) apple brandy to each flute now.
- 3
Top each flute with 1/2 cup (120 ml) chilled sparkling wine so the drink gently fizzes and reaches near the rim. Pour slowly down the side of the glass to preserve bubbles.
- 4
If the cider is very tart and you prefer a slightly sweeter drink, add 1/4 teaspoon simple syrup to each flute and stir gently once with a bar spoon to combine.
Garnish
- 5
Slide one thin apple slice onto the rim of each flute or float a thin apple wheel on top of the drink.
- 6
Optionally add a small cinnamon stick standing in the flute or sprinkle a very light pinch of ground cinnamon over the top for aroma. Add a lemon twist to the rim if you want a bright citrus note.
Serve
- 7
Serve immediately while sparkling wine is fizzy. Warn guests to sip carefully to enjoy both the bubbles and the aromatic garnish.