Apple Cider Mimosa

A mimosa is really just an excuse to drink orange juice with something stronger in it before noon, plausible deniability included. This one skips the orange juice and uses apple cider instead. Down here in South Texas, we don’t get an actual cold front until sometime around Thanksgiving, so this is the cocktail I drink to convince myself fall has started anyway. Most cider mimosa recipes call it done after cider and champagne, and you end up with something closer to sparkling apple juice than a cocktail. We add a splash of bourbon to give it some body, because two ingredients shouldn’t have to carry a whole cocktail.

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Key Ingredients and Substitutions

The complete ingredient list and measurements are listed in the printable recipe below.

• Apple Cider: This recipe calls for cider, not the sparkling kind or the vinegar. Those are meant for different things. Look for fresh, unfiltered cider at a local orchard or farmers market if you can. It should need refrigeration, have a short shelf life, and look cloudy and deep amber. The only ingredient should be apples, so skip anything with added sugar or preservatives, and skip the shelf-stable “100% juice” spiced ciders too. Those are usually made from concentrate, which means added water and a spice level you can’t control. Hard cider deserves a second thought. It’s already alcoholic, so it’ll push this cocktail stronger than expected, and it goes flat fast once poured. That said, if you want a non-alcoholic version, swap sparkling cider for the champagne, not for the cider in this recipe.
• Sparkling Wine: Champagne is the traditional choice, but Prosecco or Cava work great too. It really comes down to what you already have chilled. Stick with something dry. Apple cider is sweet on its own, and adding a sweet sparkling wine on top turns the drink cloying fast.
• Bourbon: A splash of bourbon gives this cocktail its body, and you don’t need anything top-shelf to get it. A mid-range bottle works once it’s mixed with cider and champagne, so save the nice stuff for sipping on its own. If bourbon isn’t your thing, brandy or spiced rum are solid substitutes. We just like the smoky edge bourbon brings against the sweet cider.

How to Make an Apple Cider Mimosa

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Chill your glasses in advance. This will help to keep your cocktail cold and refreshing. Chill your glasses by placing them in the freezer for 15-30 minutes before serving.

Apple Cider Mimosa: On a small plate, combine cinnamon and sugar. Wet the rims of two champagne glasses with cider, lemon juice, or water, then dip them into the cinnamon sugar mixture to coat evenly. In a small pitcher, combine the apple cider and bourbon, then pour half the mixture into each prepared glass, leaving each about one-third to one-half full. Pouring slowly to preserve the fizz, top each glass with chilled sparkling wine or champagne. Garnish the cocktails with apple slices on the rim or floating in the drink.

Recipe Tips and Notes

• Adjust the ratio. The base is 4 ounces apple cider, 1 ounce bourbon, and 6 ounces sparkling wine. Add an extra splash of cider for a sweeter cocktail, or cut it back and let the sparkling wine lead.
• Add simple syrup. A splash of brown sugar cinnamon simple syrup adds a deeper fall flavor if you want extra sweetness.
• Use a stemmed glass. Holding it by the stem instead of the bowl keeps your hands from warming up the drink.
• Skip the alcohol. Swap the sparkling wine for sparkling apple cider or sparkling grape juice for a non-alcoholic version.