I know that the last time we talked, I was all about extending summer well into September. Don’t get me wrong, I still feel that way, and don’t you dare tell me I should stop eating stone fruit like it’s my job.
But I am nothing if not a realist so I will admit: the tomatoes at the market don’t look as good as they used to. The peaches have started to disappear, the apples are starting to come out and there’s a brisk chill in the mornings that I haven’t felt in months.
Sundays especially feel extra fall-like to me, what with football and meal prep plans that are rapidly become very soup–forward. I’m a week away from dusting off the Dutch oven and bringing the slow-cooker back into rotation, which is the ultimate sign that cold weather is on its way.
In order to ease myself into this ending of summer, I did what I do best: drink. Mimosas are a year-round brunch staple, but I happened upon this apple cider version and immediately fell in love. Apple cider is a September must, and it’s surprisingly good with champagne (or in my case, a dry cava). That’s all you really need, but the cinnamon-sugar rim is a nice bonus. These mimosas are tart-sweet, fizzy, frothy fun and they’re perfect for Sunday brunching, maybe with a side of apple cake, definitely while watching football.
*I am definitely not a realist, as anyone who’s ever met me will attest to.
- 2 tablespoons turbinado sugar
- 1 tablespoon ground cinnamon
- 1 cup apple cider
- 1 750mL bottle champagne
- apple slices or cinnamon sticks to garnish (optional)
- In a small plate, combine the sugar and cinnamon. Fill a shallow wide bowl with water. Dip the rim of the champagne flutes in the water, then dip in the rims in the cinnamon sugar.
- Pour in 1/4 cup of apple cider in each flute, then fill the flute with champagne. Garnish with apple slices or cinnamon sticks, then serve immediately.