A festive fall twist on the classic mimosa, made with crisp apple cider, bubbly Champagne, and a sweet cinnamon-sugar rim.

1 Honeycrisp apple

2 Tbsp granulated sugar

1 Tbsp ground cinnamon

1 cup apple cider

1 (750 mL) bottle Champagne or prosecco

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Cut the apple in half and slice four thin (1/8-inch) pieces. Make a small diagonal slit in each slice for garnish.
Combine the sugar and cinnamon on a small plate. Dip the rims of Champagne flutes in water, then into the cinnamon-sugar mixture to coat.
Fill each flute one-quarter full with apple cider, then top with Champagne or prosecco. Garnish with apple slices.

Add caramel drizzle inside the glass for a caramel apple version.

Use sparkling grape juice for a non-alcoholic option.

Prepare garnishes ahead but assemble mimosas just before serving.

Dip apple slices in lemon water to prevent browning.