When we first got the idea last year to make mimosas out of apple cider and champagne, we were admittedly patting ourselves on the back as being pure genius. How had we not thought of this before?! I was instantly serving them up for girlfriends on a weekend getaway and, of course, on Thanksgiving morning. They're the kind of no-brainer idea that's also special enough to impress people. (Win win.)
Last year, we rimmed a champagne glass with cinnamon sugar and did two parts apple cider to one part bubbly (much to our readers' dismay—you want a stronger mimosa!). This year, we made the mimosa a tad boozier with a splash of salted caramel vodka (we like Pinnacle).
The rim is better, too: Instead of dipping the glass in water to help the cinnamon sugar better stick (same rule applies for running a lime wedge around a margarita glass you want to salt), we coated it in caramel, so you get that flavor with each sip. [Insert another pat on the back here.]
GET THE RECIPE HERE.
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