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Easy Spiced Apple Cider Mimosa Bar

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A warm, spiced apple cider concentrate mixed with chilled champagne or prosecco to create a festive and cozy brunch cocktail bar.

Ingredients

Scale
  • 4–5 medium apples (mix of tart and sweet, cored and chopped)
  • 4 cups water
  • 1 cup brown sugar
  • 2–3 cinnamon sticks
  • 2–3 star anise pods
  • 4–5 whole cloves
  • 1–2 bottles Champagne or Prosecco (Brut or Extra Brut)
  • Optional garnishes: thin apple slices, cinnamon sticks, rosemary sprigs

Instructions

  1. Wash apples, core them, and chop into rough one-inch chunks. Place in a large pot.
  2. Add water and brown sugar to the pot. Stir to help dissolve the sugar.
  3. Add cinnamon sticks, star anise pods, and cloves to the pot.
  4. Bring the mixture to a boil over medium-high heat, then reduce heat to low.
  5. Simmer uncovered for 20 minutes until apples are soft and liquid is amber-colored.
  6. Remove from heat and let cool for 5 minutes.
  7. Strain the mixture through a fine-mesh strainer into a bowl or jug, pressing on solids to extract liquid. Discard solids.
  8. Keep the cider warm in a slow cooker or thermos (do not boil again).
  9. Chill champagne or prosecco for at least 4 hours or 20 minutes in the freezer.
  10. Assemble the bar by pouring warm cider into a pitcher and setting out chilled sparkling wine.
  11. Serve with a ratio of 1 part warm cider to 2 parts champagne, allowing guests to adjust to taste.

Notes

For a non-alcoholic version, skip the champagne and serve as a spiced apple punch. You can add ginger ale for fizz. The cider concentrate can be made up to 3 days in advance and stored in the fridge. Do not freeze the cider as texture may change. Ensure champagne is very cold to preserve bubbles.

Nutrition

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

Find it online: https://cheerycrisp.com/easy-spiced-apple-cider-mimosa-bar-best-fall-brunch-idea/