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Easy Sparkling Apple Cider Mimosa Bar Recipe

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A simple, customizable mimosa bar featuring sparkling apple cider and Prosecco with fresh fruit and spice garnishes. Perfect for effortless entertaining, this setup comes together in under ten minutes and lets guests build their own festive drinks.

Ingredients

Scale
  • 1 bottle (750 ml) sparkling apple cider, chilled
  • 1 bottle (750 ml) Prosecco or Champagne (dry/brut), chilled
  • 1 cup apple cider (non-sparkling), chilled (optional)
  • 1–2 apples (Honeycrisp or Fuji), thinly sliced
  • 1 pear, thinly sliced
  • 4–6 cinnamon sticks
  • 4–6 small fresh rosemary sprigs
  • 3–4 whole star anise pods
  • ½ cup pomegranate seeds
  • ½ cup fresh cranberries
  • 1 orange, thinly sliced into rounds
  • Honey or maple syrup (for serving)
  • Ground cinnamon or nutmeg (for dusting)
  • Apple brandy or bourbon (optional, 1-2 tablespoons per glass)
  • Ginger ale or ginger beer (optional, for non-alcoholic version)
  • Vanilla extract (optional, a tiny drop per glass)

Instructions

  1. Chill everything overnight: sparkling apple cider, Prosecco, and fruit.
  2. About 30 minutes before serving, slice apples and pears into thin rounds or half-moons. Toss with a squeeze of lemon juice to prevent browning.
  3. Set up a garnish station: fill small bowls with pomegranate seeds, cranberries, cinnamon sticks, rosemary sprigs, star anise, and orange slices.
  4. Pour the base liquids into pitchers: one for sparkling apple cider, one for Prosecco. Alternatively, set out the bottles for self-pouring.
  5. Place a stack of champagne flutes or wine glasses near the pitchers.
  6. Set out optional extras: a small pitcher of honey or maple syrup, a bowl of cinnamon sticks for stirring, and a shaker of ground cinnamon or nutmeg. If offering a spiked version, include a small bottle of apple brandy or bourbon with a jigger.
  7. Let guests build their own drinks. Suggest a ratio of about two-thirds sparkling apple cider to one-third Prosecco, but allow customization. Garnishes are personal preference.

Notes

Chill everything overnight for best results. Don’t use cheap sparkling wine; a decent dry Prosecco or cava balances the sweetness of the cider. Temperature matters: warm bubbles fall flat. Garnish strategically—cinnamon sticks infuse flavor as they sit, rosemary can be overpowering if used whole. Prep fruit the night before and store with lemon juice. For a crowd, pre-mix a large pitcher of 2 parts cider to 1 part Prosecco to avoid bottlenecks. Leftover sparkling cider keeps about a week but bubbles fade after a day or two; Prosecco is best consumed within a day. Use a champagne stopper to keep Prosecco fresh.

Nutrition

Keywords: mimosa bar, apple cider mimosa, brunch cocktail, sparkling apple cider, Prosecco, fall cocktail, easy entertaining, holiday brunch

Find it online: https://morselora.com/easy-sparkling-apple-cider-mimosa-bar-recipe/