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Kyle and I both love fresh apple cider. We drank it by the gallons last fall up in Maine. Even though there aren’t very many Missouri orchards, the apples are still pretty darn fresh in the midwest. We whipped up a batch of last year’s cinnamon apple autumn sangria with a peck of fresh apples last weekend, and it was everything I remembered it to be– except for the added satisfaction of getting to pick the apples ourselves. In addition to my annual batch of fall sangria, I wanted to spice things up in CoMo with a fresh apple cider cocktail. I first saw a recipe for apple cider bellinis on Creative Culinary a few weeks back, and I adapted this fall cocktail recipe to be a little less sweet. Keep reading for step-by-step instructions and a printable recipe card.
Apple Cider Bellinis
Here’s everything you’ll need to make this easy apple cider cocktail:
- 1 cup apple cider
- 2 Tbsp Cointreau
- 1 Tbsp maple syrup
- Bottle of Prosecco, chilled
- Fresh apple slices (for garnish)
Apple Cider Bellini Recipe
To make a batch of four apple cider bellinis, combine the apple cider, Cointreau, maple syrup, and some ice in a cocktail shaker. You can substitute any orange liqueur for Cointreau if needed. Shake until chilled. Also, in case you’re curious, this fun Shake, Shake, Shake cocktail shaker was a birthday gift from Ashley Brooke, and I love it. It’s sold out almost everywhere, but I managed to find it on eBay of all places!
Pour mixture into 4 champagne flutes. For less sweetness, divide the mixture into 5-6 champagne flutes.
Top with the chilled Prosecco.
Garnish with fresh apple slices. Serve and enjoy! These apple cider bellinis are perfect for tailgates, classy fall parties, and Thanksgiving festivities.
Apple Cider Bellinis
Made with fresh apple cider, Cointreau, and real maple syrup, these apple cider bellinis combine all the best things about fall in a flute! This sweet and crisp champagne cocktail is super simple and perfect for fall parties, particularly Thanksgiving dinner!
- 1 cup fresh apple cider
- 2 tbsp orange liqueur, such as Cointreau
- 1 tbsp real maple syrup
- 1 750mL bottle of Prosecco, chilled
- Apple slices (for garnish)
- Combine apple cider, Cointreau, and maple syrup in a cocktail shaker with ice. Shake until mixture is chilled.
- Pour mixture into champagne flutes. Top with the chilled Prosecco.
- Garnish with fresh apple slices. Serve chilled and enjoy!
- For less sweetness, divide the mixture into additional champagne flutes (can serve up to 6) and top with Prosecco.
- Any orange liqueur can be substituted for Cointreau.
Nutrition InformationYield 6Serving Size 6 oz
Amount Per ServingCalories 173Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 8mgCarbohydrates 18gFiber 1gSugar 14gProtein 0g
Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.
Do you have a go-to fall drink? If so, is it an apple cider cocktail? I’d love to read your favorites in the comments! I’m always looking to expand my arsenal of seasonal libations. Hope you’re having a great fall (so far), y’all!
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Love the orange flavor from the Cointreau. I make a similar version with Calvados or another apple brandy. Delicious.
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