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Easy Cinnamon Rim Apple Cider Mimosa Brûlée

cinnamon rim apple cider mimosa - featured image

A quick and easy brunch cocktail featuring a cinnamon-sugar rim, apple cider, champagne, and a caramelized sugar disc that floats on top for a fun, interactive experience.

Ingredients

Scale
  • 4 oz (120 ml) apple cider per serving
  • 4 oz (120 ml) champagne or sparkling wine per serving
  • 2 tablespoons granulated sugar per serving (for rim and brûlée)
  • 1 tablespoon ground cinnamon (for rim)
  • 1 lemon wedge per serving
  • Optional: apple slices or cinnamon sticks for garnish
  • Optional: caramel sauce for drizzling inside the glass

Instructions

  1. In a shallow dish, combine 2 tablespoons granulated sugar with 1 tablespoon ground cinnamon. Mix well.
  2. Run a lemon wedge around the rim of a glass, then dip the rim into the cinnamon-sugar mixture to coat. Tap off excess.
  3. Place a small non-stick skillet over medium-low heat. Add about 1 tablespoon granulated sugar to the center. Let melt undisturbed for 1-2 minutes until light amber.
  4. Remove pan from heat. Quickly spread melted sugar into a thin, even circle about 2-3 inches wide using a spatula.
  5. Let cool in pan for 30 seconds, then slide the disc onto parchment paper or a silicone mat. Repeat for each serving. Discs harden in 2-3 minutes.
  6. Fill rimmed glass halfway with ice (optional). Pour in 4 oz apple cider.
  7. Top with 4 oz chilled champagne or sparkling wine.
  8. Gently place one brûlée disc on top of the liquid. Garnish with apple slice or cinnamon stick if desired.
  9. Serve immediately. Use a spoon to crack the brûlée disc before drinking.

Notes

Watch sugar closely to avoid burning. Keep discs thin (about 1/8 inch) to ensure they float. Make discs up to 2 hours ahead and store in an airtight container. Chill glasses for best results.

Nutrition

Keywords: apple cider mimosa, brûlée mimosa, cinnamon rim, brunch cocktail, fall drink, easy mimosa