Caramel Apple Mimosa Recipe That Tastes Like Fall in a Champagne Flute (And Takes 5 Minutes)

You want a drink that feels like sweater weather without the sweater? This Caramel Apple Mimosa is what happens when your favorite fall fair collides with brunch. Crisp apple, buttery caramel, and bubbles that say “I’m classy” while your taste buds scream “dessert!” It’s stupid simple, wildly impressive, and yes—you can make it in less time than it takes to open your group chat.

Spoiler: everyone will ask for the recipe, and you’ll look like a genius.

Why This Recipe Works

This cocktail relies on a smart flavor ladder: tart apple cider for freshness, caramel for richness, and dry sparkling wine for bite and fizz. The result is balanced, not cloying. The rim—cinnamon sugar with a swipe of caramel—turns every sip into a mini apple pie moment.

We also keep the ratios tight. Two parts cider to three parts bubbly ensures the drink doesn’t get weighed down.

A whisper of caramel vodka adds depth without turning it into liquid candy. It’s approachable, scalable, and photogenic. That last part matters—your feed will thank you.

What You’ll Need (Ingredients)

Apple cider (chilled) – 2 oz per glass (use fresh, unfiltered if possible)
Dry sparkling wine (Prosecco, Cava, or Brut Champagne; chilled) – 3 oz per glass
Caramel sauce – for the rim and optional drizzle
Caramel vodka – 0.5 oz per glass (optional but highly recommended)
Cinnamon-sugar mix – 1:1 granulated sugar and ground cinnamon, for rimming
Apple slices – thinly sliced for garnish (Honeycrisp or Gala work great)
Lemon wedge – to keep apple slices from browning (optional)
Ground nutmeg – tiny pinch for aromatics (optional)
Ice – for chilling components pre-assembly (do not add to the glass)

Let’s Get Cooking – Instructions

Chill everything hard: Pop the cider, bubbly, glasses, and vodka (if using) into the fridge for at least 1 hour.
Cold is flavor here.
Prep the rim: Spread caramel sauce on a small plate. On another plate, combine cinnamon and sugar. Dip the rim of a flute or coupe into caramel, then into the cinnamon-sugar.
Fancy in 10 seconds.
Optional garnish insurance: Toss apple slices with a squeeze of lemon to prevent browning. Pat dry so they don’t water down the drink.
Build the base: Into each rimmed glass, pour 2 oz chilled apple cider. If using, add 0.5 oz caramel vodka.
Top with bubbles: Slowly add 3 oz dry sparkling wine.
Tilt the glass slightly to preserve carbonation. Don’t go NASCAR on the pour.
Add aromatics: Sprinkle a micro-pinch of nutmeg on top (optional). Too much and it’s grandma’s potpourri—easy does it.
Garnish and serve: Slide a thin apple slice onto the rim or float it gently.
Drizzle the tiniest ribbon of caramel inside the glass if you want that “how extra?” energy.
Taste and tweak: Prefer sweeter? Add a touch more caramel or use demi-sec bubbly. Need more snap?
Squeeze in a few drops of lemon juice.

Preservation Guide

Do not pre-mix with bubbly: The carbonation will die faster than your Monday motivation. Assemble just before serving.
Batch the base: You can mix cider + caramel vodka (no bubbles) up to 24 hours ahead. Keep sealed and chilled.
Rim ahead: Prep glasses up to 2 hours in advance.
Store upright in the fridge so the caramel sets and the sugar stays crisp.
Leftovers: If you somehow have leftover cider-vodka mix, refrigerate for 2–3 days. Open sparkling wine? Use a champagne stopper and finish within 24 hours for best fizz.
Garnish: Lemon-tossed apple slices hold for 6–8 hours chilled; pat dry before using.

Why This is Good for You

Let’s keep it real: this is a cocktail, not a spinach smoothie.

But there are perks. Apple cider brings polyphenols, a bit of vitamin C, and that fresh orchard vibe that makes your brain happy. Using a dry sparkling wine keeps sugar moderate while still delivering a celebratory feel.

There’s also the emotional ROI: a festive, seasonal drink can elevate social moments and ease you into a relaxed state (responsibly). Plus, you’re avoiding heavy cream liqueurs or syrups by leaning on cider’s natural sweetness.

Tiny wins count, IMO.

Avoid These Mistakes

Using sweet sparkling wine: Moscato + caramel + cider = sugar bomb. Choose Brut or Extra Dry to balance the sweetness.
Over-carameling the rim: Thick caramel slides, clumps the sugar, and makes sticky fingerprints. Thin layer = clean sips.
Warm ingredients: Room-temp cider tastes flat and sugary.
Chill everything to keep flavors crisp.
Pouring bubbly fast: You’ll foam out half the bottle and lose carbonation. Gentle tilt, slow pour.
Thick apple slices: They sink and splash. Go thin or fan them on the rim.
Adding ice to the glass: It dilutes and kills the fizz.
If you must, pre-chill the glass instead.

Alternatives

Zero-proof version: Use NA sparkling wine or sparkling apple water. Swap caramel vodka for a splash of caramel syrup and a few drops of vanilla extract.
Maple twist: Replace caramel sauce with maple syrup on the rim and a tiny drizzle inside. Add a dash of bitters for grown-up complexity.
Smoky campfire: Add 0.25 oz mezcal to the base with cider (yes, just a hint).
The smoke + apple = wow.
Spiced cider upgrade: Warm whole spices (cinnamon stick, clove, star anise) in cider, then chill thoroughly before assembling.
Pear mimosa: Sub pear nectar for half the cider, garnish with a pear slice. Fragrant and elegant.
Salted caramel: Finish with a micro pinch of flaky sea salt on the rim to sharpen flavors. Don’t overdo it.

FAQ

What’s the best apple cider to use?

Unfiltered, fresh-pressed cider has bold flavor and a touch of tartness that plays well with caramel and bubbles.

If you only have clear apple juice, add a squeeze of lemon to brighten it up.

Can I make this in a pitcher?

Yes—sort of. Pre-mix the cider and caramel vodka in a pitcher and chill. When serving, pour 2 oz of the base into each glass and top with 3 oz chilled sparkling wine.

Pitcher + bubbles together = flat city.

What sparkling wine should I buy on a budget?

Reach for a Brut Cava or a dry Prosecco. They’re affordable, have great acidity, and won’t steamroll the apple-caramel notes.

Is caramel vodka necessary?

No, but it adds depth and that unmistakable caramel backbone. If skipping, use a drizzle more caramel sauce or a touch of vanilla extract for complexity.

How do I keep the rim from getting messy?

Use a thin caramel layer and let it set in the fridge for 10 minutes before pouring.

Sip from the same spot on the rim and you’ll stay tidy.

Can I serve this for a crowd?

Absolutely. Rim glasses ahead, batch the cider-vodka base, keep everything ice cold, and set up a DIY topping station with apple slices and nutmeg. You’ll look like you hired a bartender.

What glassware works best?

Champagne flutes keep carbonation longer, but coupes look glam and show off the caramel drizzle.

Choose your vibe.

How sweet is this drink?

Moderate sweetness if you use Brut bubbly and go light on caramel. If you prefer drier, add a splash of lemon or opt for Extra Brut.

My Take

This Caramel Apple Mimosa nails that sweet spot between cozy and celebratory. It doesn’t drown you in sugar, and the fizz keeps everything lifted and bright.

The rim is the flex—fast to do, wildly effective, and low effort for high payoff (FYI: people remember the rim).

IMO, the best version uses unfiltered cider, Brut Cava, a restrained caramel drizzle, and a whisper of nutmeg. It’s the kind of drink you can batch for brunch, pour for a holiday toast, or whip up after a leaf-peeping walk. Translation: it’s your new fall ritual, and it earns its spot on the roster in one sip.