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Cozy Apple Cider Mimosa Bar for Fall Brunch

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A simple yet impressive apple cider mimosa bar featuring spiced cider, prosecco, and festive garnishes. Perfect for fall brunches, this customizable drink station is easy to throw together and always a crowd-pleaser.

Ingredients

Scale
  • 4 cups apple cider (unfiltered is best)
  • 2 cinnamon sticks (preferably Ceylon cinnamon)
  • 3 whole star anise pods
  • 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract added after simmering)
  • 2 tablespoons maple syrup (optional)
  • 4–6 whole cloves
  • 1 strip of orange peel (about 3 inches long)
  • 1 bottle (750ml) prosecco or champagne, chilled (dry brut works best)
  • 1 bottle (750ml) sparkling apple cider or ginger ale (for non-alcoholic option)
  • Fresh apple slices (Honeycrisp or Fuji)
  • Pomegranate seeds
  • Fresh cranberries (frozen works too)
  • Rosemary sprigs (for garnish)
  • Cinnamon sticks (for stirring and garnish)
  • Star anise (for garnish)
  • Maple syrup or honey (for extra sweetness)

Instructions

  1. Start the spiced cider base: Pour the apple cider into a medium saucepan. Add the cinnamon sticks, star anise, split vanilla bean (if using), cloves, and orange peel. If using maple syrup, add it now. Bring the mixture to a gentle simmer over medium heat — you want small bubbles, not a rolling boil. Let it simmer for 15-20 minutes, stirring occasionally.
  2. Cool and strain the cider: Remove the saucepan from the heat. Let the cider cool for about 10 minutes. Then pour it through a fine-mesh strainer into a pitcher or carafe. Discard the spices. If using vanilla extract instead of a vanilla bean, stir it in now. Let the cider cool completely to room temperature (you can speed this up by placing the pitcher in the fridge for 20 minutes).
  3. Prepare the garnishes: While the cider cools, slice one or two apples into thin rounds (about 1/4 inch thick). If not serving immediately, toss them with a little lemon juice to prevent browning. Rinse the pomegranate seeds and cranberries. Strip the leaves from a few rosemary sprigs, leaving the top tuft intact for garnish. Arrange everything in small bowls on your serving tray.
  4. Set up the mimosa bar: Place the pitcher of cooled spiced cider on the serving tray. Next to it, set out the chilled prosecco and/or sparkling cider. Arrange the bowls of garnishes around the drinks. Add a small pitcher of maple syrup or honey for anyone who wants extra sweetness. Place a stack of napkins and glasses nearby.
  5. Assemble and serve: For each mimosa, fill the glass about 1/3 full with spiced cider. Top with prosecco or sparkling cider — about 2/3 full total. Let each guest add their own garnishes. A slice of apple, a sprinkle of pomegranate seeds, a few cranberries, and a rosemary sprig make a beautiful combination. If using a cinnamon stick as a stirrer, add it now.
  6. Pro tip for the perfect ratio: A 1:2 ratio of cider to prosecco is the sweet spot. For a stronger cider flavor, go 1:1. For a lighter drink, use more prosecco.

Notes

Don’t boil the cider — a gentle simmer is all you need. Taste the cider before adding sweetener as sweetness varies. Don’t skip the straining step to avoid biting into whole spices. Chill the prosecco beforehand. The garnishes (rosemary, pomegranate seeds) add important aroma and flavor. The spiced cider can be made up to 3 days ahead and stored in the fridge. Leftover spiced cider is great reheated as a warm drink or used as a base for oatmeal.

Nutrition

Keywords: apple cider mimosa, fall brunch, mimosa bar, spiced cider, fall cocktail, brunch drink, apple cider cocktail

Find it online: https://dinadishes.com/cozy-apple-cider-mimosa-bar-for-fall-brunch/