A delicious, fall take on the mimosa with cinnamon-vanilla pear puree, apple cider and brandy.
Servings: 1 cocktail
For the pear puree (this will give you about 2 cups puree total):
- 4 ripe pears peeled and cored
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
For the Harvest Mimosa:
- 2 ounces pear puree
- 1 ounce brandy
- 1 ounce apple cider
- 4 ounces sparkling wine
To make the Harvest Mimosa:
Place 2 ounces of pear puree in the bottom of a champagne flute. Add brandy and apple cider, then slowly pour in the sparkling wine. Really take your time with adding the sparkling wine. If you pour too fast, it will bubble up and overflow!
- If you’d like to rim the glass with cinnamon-sugar, combine equal amounts ground cinnamon and sugar on a small plate (you’ll probably only need a couple of teaspoons of each.) Pour about 2 teaspoons of apple cider onto a separate small plate. Before mixing your drink, dip the rim of the flute in the apple cider, and then into the cinnamon-sugar mixture.
Calories: 276kcal | Carbohydrates: 42g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 372mg | Fiber: 8g | Sugar: 27g | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg