Ingredients
Method
Make the cinnamon sugar
- Mix sugar and ground cinnamon on a small plate until evenly combined. You should see a uniform brown cinnamon color with no dry white sugar patches.
Rim the flutes
- Wet the rims of the champagne flutes with chilled apple cider. You should get a thin ring of cider along the edge so the sugar adheres.
- Dip each wet rim into the cinnamon sugar and twist gently to coat. The rim should look fully coated and lightly toasted-looking from the cinnamon sugar.
Build and garnish
- Fill each flute one third full with chilled apple cider. You should have a visible layer of cider at the bottom before adding bubbles.
- Top each flute with chilled champagne or prosecco right up to the rim. You should see an immediate stream of fine bubbles rising.
- Garnish each glass with a thin apple slice and a cinnamon stick, then serve. The apple slice should sit across the top and the cinnamon stick should stand or lean in the flute.
Notes
Chill the apple cider and champagne/prosecco before serving so the mimosas stay crisp and the cinnamon rim sticks. For best texture, assemble right before drinking; you can store any extra chilled cider for up to 3 days in the refrigerator, but the built mimosas should not be saved. Freeze: no—champagne/prosecco will lose carbonation. Dietary swap: use a sugar substitute in the cinnamon-sugar rim for a lower-sugar version while keeping the same bubbly method.