A seasonal twist on a brunch classic
1½ oz Purity Vodka 51 Connoisseur Reserve Organic
2 oz apple cider
Top with champagne
Caramel and cinnamon sugar rim
Apple slices for garnish
Apple Caramel Vodka Mimosa
The Mimosa is often credited to Frank Meier at the Ritz in Paris in the 1920s. Orange juice topped with Champagne, named after the yellow mimosa flower, and a brunch classic ever since. This autumn version swaps the orange for apple, caramel and cinnamon.
From quiet mornings to long celebrations, a measure of Vodka 51 Connoisseur Reserve adds quiet depth to the apple and bubbles, keeping every sip soft, bright and easy to enjoy.
Simple to make. Just a little more special than usual.
Spread a little caramel sauce on one small plate and cinnamon sugar on another. Dip the rim of a champagne flute first in the caramel, then in the sugar, turning it gently for an even edge.
Pour in the Vodka 51 Connoisseur Reserve and the apple cider.
Tilt the flute and slowly top with well-chilled champagne, letting it run down the side of the glass so it keeps its bubbles and mixes gently with the apple.
Finish with a thin apple slice on the rim and serve right away.
Tilt the flute and pour the champagne slowly down the side. The bubbles last longer and the layers stay bright. Keep every ingredient properly cold before you start, the cider and champagne especially. A warm mimosa goes flat in minutes, while a cold one stays lively right to the bottom of the glass.
