Apple Cider Mimosa
Nothing says hello to fall quite like leaning into the season’s produce. Apples, pears, pomegranate, cranberries — the flavors that arrive the moment the air finally changes. This apple cider mimosa is my ode to fall: my own spin on the traditional mimosa, and the glass that has carried me through more family gatherings than I can count.
Fall, to me, is apples. What’s more, living in Atlanta means those apples are only a short drive away. In particular, the North Georgia orchards let you do two things in one day — pick up a jug of fresh-pressed cider AND take the family apple picking, which is really the whole point. A few of my favorites: B.J. Reece Orchards, Hillcrest Orchards, R&A Orchards, Red Apple Barn, Panorama Orchards & Farm Market, Aaron Family Orchards and Sellers Apple House, all in Ellijay, plus Mercier Orchards up in Blue Ridge. What’s more, whatever does not make it into a glass tends to end up on a fall charcuterie board or in a batch of air fryer apple fries by the weekend.
With this in mind, the cider is the one thing worth being particular about here. Fresh-pressed is what makes this taste like the season rather than like a glass of juice. Equally important, the whole thing comes together in under ten minutes and scales beautifully, so it works just as well for a table of six as it does for a brunch crowd. With this in mind, if this is the one that gets you started, my other fall inspired mimosas and a full champagne bar scale exactly the same way.
What Is an Apple Cider Mimosa?
A traditional mimosa is nothing more than citrus juice topped with sparkling wine. An apple cider mimosa keeps that same simple architecture and swaps the orange juice for fresh apple cider — which changes the drink entirely. Where orange juice brings brightness and acid, cider brings orchard sweetness, a little tannin from the apple skins, and that unmistakable pressed-apple aroma.
In essence, this is a two-ingredient cocktail that tastes far more considered than it is. The cider does the flavoring, the sparkling wine does the lifting, and the apple slice on the rim does the rest.
Apple Cider Mimosa Ingredients (With Purpose & Flavor Notes)
Fresh-Pressed Apple Cider
This is the ingredient that decides whether the drink tastes like fall or tastes like juice. Fresh-pressed cider from a local orchard is cloudy, unfiltered and still tastes like the apple it came from. To illustrate the difference: shelf-stable apple juice is clarified and sweetened, so it reads flat under bubbles. With this in mind, if you cannot make it up to the orchard, most local markets carry a good refrigerated cider through the fall — look for one that is cloudy rather than clear, with apples as the first and ideally only ingredient.
Sparkling Wine
One of my favorites for this is Domaine Carneros, the Carneros sparkling house founded by the Champagne Taittinger family in 1987 and made in the traditional method. It has the toasty apple-and-pear backbone that stands up to cider instead of disappearing under it. That said, this is a mimosa, not a tasting. La Marca Prosecco is my easy answer — it is on the shelf at nearly every grocery store, and it works. Full list below.
Apple Slices
Cut thin so they float rather than sink. A crisp, firm variety holds its shape in the glass; a soft apple goes brown and limp within minutes.
Which Sparkling Wine to Use
Domaine Carneros Ultra Brut
Their driest bottling. Very low dosage, méthode traditionnelle, three years of aging. Best match if your cider runs sweet.
Domaine Carneros Brut Cuvée
My pick. Green apple, macadamia and citrus, with the structure to hold its own beside cider.
Avaline Organic Prosecco
The clean option. Veneto, organically farmed grapes, roughly half the sugar of leading brands by the winery’s own measure, and on the shelf at Target.
Chandon Brut
The everyday bottle. Made in Yountville by the California house Moët & Chandon founded in 1973, dry, with crisp apple and pear.
La Marca Prosecco
The accessible one, and the bottle most people already have in the cart. Their Extra Dry sits a touch sweeter than a Brut, which some people prefer in a mimosa — it rounds the cider out rather than cutting through it.
French Bloom Le Blanc
The zero-proof pour, so nobody at the table is left out. Organic Chardonnay from Limoux, dealcoholized to a true 0.0%, with pear, citrus zest and a mineral finish. The house states it is vegan, sulfite-free, no added sugar and safe through pregnancy.
Shop Erica’s Pick
Everything I Love for this recipe
Everything I Love for this recipe
Champagne Flutes, Set of 6
A classic tall flute keeps the bubbles alive longer than any other shape.
Coupe Glasses
When I want the table to feel a little more vintage and a little less brunch.
Glass Serving Pitcher
For batching the cider ahead so guests can pour their own.
Sparkling Wine Stopper
The one tool that actually saves an opened bottle overnight.
Insulated Wine Chiller Sleeve
Keeps the second bottle cold on the table instead of in the fridge.
Marble and Brass Ice Bucket
Does the chilling and doubles as part of the tablescape.
Apple Corer and Slicer
Fast, even slices when you are prepping garnishes for a crowd.
Handheld Mandoline Slicer
For garnish slices thin enough to float on the rim.
Small Glass Prep Bowls
One for cinnamon sugar, one for the apple slices.
Wooden Serving Tray
How I carry six full flutes from the kitchen without a single spill.
Whole Cinnamon Sticks
For rimming, garnishing, or warming the cider in the spiced variation.
Linen Cocktail Napkins
The smallest detail that makes a weekday pour feel like an occasion.
How To Make an Apple Cider Mimosa
Step 1: Chill Everything First
Both the cider and the sparkling wine need to be thoroughly cold. Room-temperature cider flattens the bubbles the moment the two meet, which is the single most common mistake with any mimosa.
Step 2: Rim the Glasses (Optional)
Run an apple slice around the rim of each flute, then dip into a shallow bowl of cinnamon sugar. Do this before you pour anything, while the glasses are still dry.
Step 3: Pour the Cider
Two ounces of apple cider per flute. Given that cider is heavier than the wine, it goes in first and settles cleanly at the bottom.
Step 4: Top with Sparkling Wine
Four ounces per glass, poured slowly down the inside of the flute so it does not foam over the top. Pour to order, never ahead.
Step 5: Garnish and Serve
A thin apple slice on the rim or floating on the surface. Serve immediately, while the bubbles are still lively.
Apple Cider Mimosa
Ingredients
- 1 1/2 cups fresh-pressed apple cider, chilled (12 oz)
- 1 bottle sparkling wine, chilled (750 ml) — Brut for a drier glass, Extra Dry for a slightly sweeter one
- 1 apple, thinly sliced, for garnish
- Ground cinnamon and sugar, for rimming (optional)
Instructions
- Chill the cider and the sparkling wine thoroughly.
- If rimming, run an apple slice around the rim of each flute and dip into cinnamon sugar.
- Pour 2 oz of apple cider into each flute.
- Top slowly with 4 oz of sparkling wine, pouring down the inside of the glass.
- Garnish with a thin apple slice and serve immediately.
Notes
KEEP HOSTING
Set the brunch table — a warm crostini, a festive pour, and a smoked salmon board to gather around.
Brie, Honey & Apple Crostini
Warm brie, drizzled honey, and crisp apple on toasted baguette — the perfect bite to serve alongside a brunch pour.
Get the Recipe →
Cranberry Moscow Mule
Tart cranberry, ginger, and lime in a festive mule — a bright second pour to keep the celebration going.
Pour a Glass →
Smoked Salmon Charcuterie Board
A brunch-ready spread of smoked salmon and accompaniments — the elegant board that loves a mimosa beside it.
Keep Reading →Variations
Sparkling Cider, Zero Proof
Swap the wine for French Bloom Le Blanc, or use sparkling cider on its own for the kids’ table.
Cinnamon Sugar Rim
It reads like an apple cider doughnut before you even sip.
Bourbon Apple Cider Mimosa
A half ounce of bourbon in the bottom of the flute turns this into an evening drink.
Spiced Cider Version
Warm the cider with a cinnamon stick, two whole cloves and a star anise, then chill completely. Fair warning: this has to be done the day before.
Cranberry Apple
A splash of cranberry juice gives it color for Thanksgiving and a little tartness against the cider — the same swap that runs through my holiday mimosa recipes.
Pear Cider Mimosa
Fresh-pressed pear cider works beautifully and is a little more delicate. Garnish with a pear slice.
When I Love Serving This Apple Cider Mimosa
Friendsgiving
This is the drink I hand people at the door. It signals the season immediately, it costs almost nothing per glass, and nobody has to ask what is in it.
Thanksgiving Morning
Not only does it keep everyone out of the kitchen while the bird goes in, it also gives the morning a sense of occasion before the real work begins.
A Fall Brunch
Given that a brunch table is already full of food, the last thing you need is a cocktail that requires a station. Set it beside a jar of apple cinnamon overnight oats and the morning takes care of itself. Cider in the pitcher, bottle on ice, done.
Book Club
Something about a flute makes a Tuesday-night discussion feel like an event. Equally important, it is light enough that everyone still remembers the book.
Mahjong Night
A long table, a lot of talking, and a drink that can be topped off between hands without anyone getting up.
Before a Fall Dinner Party
In essence, this is the twenty minutes before you sit down — guests arriving, something warm in the oven, and one bright glass to hold while the room fills in.
What To Serve With Apple Cider Mimosas
Brie, Honey & Apple Crostini
Warm brie and crisp apple echo exactly what’s in the glass.
A Smoked Salmon Charcuterie Board
Salt and smoke against apple and bubbles.
Spinach and Bacon Quiche
Something warm and savory to anchor the table.
Prosciutto & Fig Crackers
Five minutes of work for the one appetizer everybody reaches for twice.
Apple Cider Mimosa Make-Ahead Tips
The cider keeps, the bubbles don’t
Refrigerated fresh-pressed cider lasts 7 to 10 days once opened; check the jug, since unpasteurized cider moves faster.
Never batch the whole drink ahead
Mixed mimosas go flat within the hour.
An opened bottle of sparkling
Holds its fizz one to two days with a proper sparkling stopper, not a cork pushed back in.
Cut apples ahead with lemon
A quick toss keeps garnish slices from browning for a few hours.
Apple Cider Mimosa FAQs
Can I make apple cider mimosas ahead of time?
Chill both bottles and slice the apples ahead. Pour to order.
What’s the best sparkling wine for an apple cider mimosa?
A dry one, so it balances the cider rather than compounding it. Domaine Carneros Brut Cuvée if you’re treating yourself, La Marca or Chandon if you want it easy.
Can I use apple juice instead of cider?
You can, but it’s a different drink. Juice is clarified and sweetened, so it tastes flat under bubbles.
How many mimosas does one bottle make?
Six, at 2 oz cider to 4 oz sparkling.
Is this recipe sweet?
Moderately, and you control it entirely through the wine. Brut keeps it crisp; Extra Dry rounds it out.
Can I make a pitcher for a crowd?
Batch the cider in a pitcher, keep the bottles on ice, and let people top their own — the same way I run a holiday mimosa bar.
Final Thoughts
There’s a reason this one has stayed on my table since 2019. It takes two ingredients and five minutes, it tastes unmistakably like fall, and it makes people feel taken care of the moment they walk in. That, to me, is the whole job of a good host — and the drink is doing most of the work.
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
