Spiced Apple Cider Mimosa Cocktail Recipe
I lean on this recipe when I’m craving a drink that tastes like crisp apples and cozy spices. The steps and lists below help me pull it together fast, no fuss.
Equipment
- Champagne flutes: These just feel right for serving.
- Measuring jigger or small measuring cup: For getting the amounts just so.
- Small saucepan: Only if I’m heating or simmering the cider with spices first.
- Fine mesh strainer: Handy if I infuse the cider and need to strain it before pouring.
- Bar spoon: A gentle stir does the trick here.
- Knife and cutting board: For slicing the apple garnish.
- Cinnamon sticks or cocktail picks: For stirring or just making things look nice.
Ingredients
- 3 oz. apple cider I usually go for unsweetened for a fresher flavor.
- 2 oz. sparkling wine or Champagne gotta be chilled!
- ⅛ tsp ground cinnamon for that cozy spice
- Pinch of nutmeg totally optional, but I like the extra warmth
- 1 thin apple slice garnish, looks pretty
- 1 cinnamon stick garnish, again, for looks and aroma
- Maple syrup or honey optional, if you want it sweeter
- Sugar and cinnamon mixture for rimming the glass, also optional
Instructions
- If I want a spiced rim, I’ll dip the rim of my glass in maple syrup or honey, then in a sugar-cinnamon mix. It’s not necessary, but it’s fun.
- I pour in the apple cider, then sprinkle in ground cinnamon and a pinch of nutmeg.
- A gentle stir with a bar spoon helps the spices blend in.
- Next, I slowly add the sparkling wine or Champagne so it doesn’t foam over. That’s always a mess.
- I top with a thin apple slice and a cinnamon stick. Looks fancy, right?
- Sometimes I’ll simmer the cider with whole spices first, let it cool, and strain it for a deeper flavor. Only if I’m feeling extra.
Notes
If I want to skip the alcohol, I just use sparkling apple cider or club soda instead of wine. Chilling everything ahead of time keeps the drink crisp and refreshing, which is key.
When I simmer the cider with whole cinnamon sticks, cloves, or even star anise, the flavor gets richer. I always let it cool before mixing with sparkling wine—hot cider and cold wine just don’t mix well, trust me.