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Easy Fall Apple Cider Mimosa Bar

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A festive and easy-to-assemble mimosa bar featuring warm, spiced apple cider mixed with chilled sparkling wine and a splash of orange juice, perfect for autumn brunches.

Ingredients

Scale
  • 4 cups fresh-pressed apple cider
  • 2 large cinnamon sticks
  • 2 whole star anise pods
  • 1/2 teaspoon freshly grated nutmeg
  • 4 whole cloves
  • 1 bottle (750ml) Brut or Extra Dry sparkling wine or champagne
  • 1 cup fresh-squeezed orange juice
  • Thinly sliced Granny Smith apples for garnish
  • Cinnamon sugar for rimming glasses
  • Fresh rosemary sprigs for garnish

Instructions

  1. Pour apple cider into a medium saucepan over medium heat.
  2. Add cinnamon sticks, star anise, cloves, and nutmeg to the cider.
  3. Heat gently until small bubbles form around the edges; do not boil. Simmer for 10 minutes to infuse spices.
  4. Remove from heat and strain the cider through a fine-mesh strainer into a pitcher to remove spices and sediment.
  5. Let the spiced cider cool to room temperature, then refrigerate until cold.
  6. Chill the sparkling wine to approximately 45°F (7°C).
  7. Prepare garnishes by slicing apples and mixing cinnamon sugar on a plate.
  8. To serve, pour 3 oz of cold spiced cider into a champagne flute.
  9. Top with 1.5 oz of chilled sparkling wine.
  10. Add a splash of orange juice if desired for brightness.
  11. Garnish with an apple slice and a rosemary sprig.
  12. Serve immediately.

Notes

Ensure the cider is cold before mixing with champagne to preserve bubbles. The spiced cider base can be made up to 3 days in advance and stored in the fridge. For a non-alcoholic version, replace champagne with sparkling water or ginger ale. Adjust the cider-to-champagne ratio to taste (standard is 2:1).

Nutrition

Keywords: fall brunch, apple cider mimosa, mimosa bar, autumn drinks, spiced cider, champagne cocktail, holiday brunch, easy cocktail

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