Apple Cider Mimosas
These apple cider mimosas combine chilled champagne, apple cider, and caramel vodka in an easy fall cocktail. The caramel vodka sets this version apart from a standard mimosa and pairs especially well with the apple cider.
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John and I usually have mimosas with brunch or on nights when we have appetizers for dinner. This apple cider version works for either one, and it can be prepared one glass at a time or mixed by the pitcher.
They’re a little bit sweet and have some fizzy bubbles. The gold sugar rim is optional, but it adds a little color to the glasses. I don’t add any ice since it dilutes the apple cider and champagne as it melts. Just pour and enjoy!
Helpful Things to Know Before You Start
✓ Ready in 5 minutes
✓ Makes 4 drinks
✓ Mix by the glass or pitcher
✓ Sugar rim is optional
✓ Great for fall brunch or appetizers
Tips for Making Apple Cider Mimosas
- Chill the champagne, apple cider, and caramel vodka before mixing the drinks. The mimosas are best served cold, but refrigerating them after they’re mixed causes the champagne to lose its bubbles.
- Each individual mimosa contains about 8 ounces of liquid. Use a tall champagne flute with enough room and pour the champagne slowly so it doesn’t foam over the top.
- The pitcher should also be mixed right before serving. Stir it gently, just enough to combine the ingredients without loosing too much carbonation.
How to Make Apple Cider Mimosas
- Pour the water or simple syrup into a shallow bowl and place the gold sprinkles in a second bowl. Dip the rim of each flute into the liquid, shake off the excess, then dip it into the sprinkles.
- Pour 1 ½ ounces of chilled apple cider and ½ ounce of caramel vodka into a tall champagne flute. Slowly add 6 ounces of chilled champagne. Serve the mimosa immediately while it’s cold and bubbly. Serve the mimosas with a slice of apple cider donut cake for an easy fall brunch.
How to Make These Mimosas for a Crowd
Pour one chilled 750-milliliter bottle of champagne, 6 ounces of chilled apple cider, and 2 ounces of caramel vodka into a large pitcher. Stir gently to combine, then pour the mimosas into individual glasses and serve right away.
Ingredients
For Rimming the Glasses
- 4 tablespoons water
- 4 tablespoons gold sprinkles, for rimming the glass
For Individual Mimosas
- 1 ½ ounces apple cider
- ½ ounce caramel vodka
- 6 ounces champagne
For a Pitcher of Mimosas
- 750 mL champagne, 1 bottle
- 6 ounces apple cider
- 2 ounces caramel vodka
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Instructions
For individual drinks:
- Dip the rim of each glass in the water and shake off the excess. Dip the dampened rim into the gold sprinkles.4 tablespoons water4 tablespoons gold sprinkles
- Pour the apple cider and caramel vodka into a tall champagne flute.1 ½ ounces apple cider½ ounce caramel vodka
- Slowly top with the champagne and serve immediately.6 ounces champagne
For a pitcher:
- Pour the champagne, apple cider, and caramel vodka into a large pitcher.750 mL champagne6 ounces apple cider2 ounces caramel vodka
- Stir gently to combine. Pour into individual glasses and serve immediately.
Notes
- Choose either the individual method or the pitcher method. The ingredient groups are two different preparation options.
- Chill the champagne, cider, and vodka for at least 2 hours before mixing.
- Prepare the drinks immediately before serving so the champagne doesn’t go flat.
- Ice isn’t recommended because it dilutes the drink as it melts.
- The sugar rim is optional.