Apple Cider Mimosa

This apple cider mimosa combines apple cider, fresh thyme, and Prosecco for a fall take on a classic brunch cocktail. I first made it for my 30th birthday party, and the apple and thyme combination worked so well that it’s stuck around every fall since. I give the apple cider at least an hour in the fridge to infuse it with the thyme flavor, but otherwise it comes together in minutes.

Ingredient Notes

• Apple Cider – Use fresh apple cider, not apple juice. It has more body and spice flavor that holds up against the Prosecco.
• Thyme – Use fresh thyme only. The sprigs steep in the cider so the flavor comes through subtly. Plus, no one wants to drink dried thyme.
• Apple – Honeycrisp holds up well sitting in the sider for the full soak without turning mushy.
• Prosecco – Any dry sparkling wine or champagnge works. Look for “brut” on the label if you want it less weet, since the cider already adds some sweetness.

Serving Suggestions

This apple cider mimosa works for a fall party or a weekend brunch. If you’re putting together a spread to go with this, keep it easy. My Cranberry Jalapeño Cream Cheese Dip always disappears fast, and the heat is a nice contrast against how sweet this drink is. If people are showing up for brunch, something savory like my Gluten-Free Quiche Lorraine is a good call. And honestly, my Bacon Wrapped Chicken Bites always go fast at a party too, mimosa in hand or not.