The cider takes on a warm, sweet-spice smell within minutes of hitting the pan, but the cloves can take over if they’re left in too long. I strain them out after steeping, then let the cider get fully cold before it goes anywhere near the Prosecco. That gives these Spiced Apple Prosecco cocktails a clear apple-and-cinnamon note instead of a heavy, mulled-cider taste.
Fresh lemon juice keeps the drink lively, and thin apple slices make each flute feel special without adding another step at the table. I like that the spiced cider can be made ahead, so the only last-minute work is pouring the chilled Prosecco. The finished cocktail is crisp, gently spiced, and still fizzy when you serve it.
Kitchen Note
Strain the cider after its covered rest instead of leaving the spices in while it chills. The cloves keep infusing, and their flavor can crowd out the apple if they stay in too long.
Save these Spiced Apple Prosecco cocktails for a bubbly, gently spiced apple drink you can prep before guests arrive.
Why the Spiced Cider Needs to Be Fully Cold Before the Prosecco Goes In
Warm cider is lovely in a mug, but it’s a poor match for a sparkling cocktail. When warm liquid meets chilled Prosecco, the bubbles escape faster, and the drink can taste tired before you’ve finished pouring the glasses. Chilling the spiced cider first helps the cocktail stay crisp and keeps its apple flavor from feeling heavy.
There’s a balance to protect, too. The cider brings sweetness and spice, while the Prosecco supplies the lift; the lemon juice adds a sharp edge between them. If the cider is warm, that bright contrast gets lost under the heat and the fizz. Let the strained infusion cool in the refrigerator until it’s cold, then keep the Prosecco chilled as well. At the table, pour the sparkling wine last and serve the drinks right away. That order gives the bubbles the best chance to stay lively, while the spices remain a background note instead of taking over the glass.
What the Cider, Citrus, and Bubbles Each Bring to the Glass
- Apple cider — This is the cocktail’s apple backbone, with enough body to stand up to sparkling wine. Use cider you enjoy drinking on its own; a flat-tasting base won’t be rescued by the spices. Apple juice isn’t a like-for-like swap here, since it gives the infusion a lighter, sweeter character.
- Cinnamon and cloves — The cinnamon gives the cider a familiar warm aroma, while just a few whole cloves add a deeper, sharper spice. Whole spices are useful because they’re easy to strain out cleanly. Ground spices would leave the cider gritty, so I wouldn’t use them as a shortcut.
- Fresh lemon juice — Fresh juice brings a clean, tart note that keeps the cider from making the finished drink taste overly sweet. It’s worth squeezing fresh for this small amount; bottled juice tends to taste less bright beside the apple.
- Apple — Choose a firm apple that holds its shape when sliced. Thin slices sit neatly in the flutes and are easy to sip around; thick wedges take up too much room in a narrow glass.
- Prosecco — The chilled sparkling wine is what makes this a cocktail rather than a spiced cider. A crisp, dry-leaning bottle keeps the apple and lemon in balance. There’s no need for an expensive bottle, but avoid one that tastes distinctly sweet before it’s mixed.
How to Infuse the Cider and Pour Without Losing the Bubbles
Warm the cider gently with the whole spices
Combine the apple cider, cinnamon stick, and whole cloves in a small saucepan. Bring the mixture to a gentle simmer over medium heat, then simmer for 5 minutes. You’re looking for small, steady bubbles rather than a hard boil. A rolling boil can cook off some of the cider’s fresh aroma before the spices have had time to infuse.
Steep, strain, and chill the infusion
Take the pan off the heat and cover it for a 10-minute steep. This covered rest gives the spices time to perfume the cider without requiring more heat. Strain out the cinnamon and cloves, then refrigerate the cider until cold, at least 1 hour. Don’t rush the chilling stage; the cold infusion is ready for the glasses only when it feels thoroughly chilled.
Build each flute, then finish with Prosecco
Divide the fresh lemon juice and thin apple slices among 6 champagne flutes. Add 1 1/2 ounces of the chilled spiced cider to each glass, keeping the portions even so every cocktail has the same apple-spice balance. Pour the chilled Prosecco evenly among the glasses. Serve immediately, before the bubbles fade.
Small Changes That Keep the Apple-Spice Balance
A softer, cinnamon-led infusion
For a gentler spice flavor, leave the cloves out and infuse the cider with the cinnamon stick. The drink keeps its warm aroma but tastes less pungent, which is a good fit if clove tends to dominate your palate.
Pour a pitcher for a group
For the six servings, divide the lemon juice, apple slices, and chilled spiced cider among the glasses first, then pour the Prosecco directly into each flute. This keeps the sparkling wine out of the pitcher until serving and makes it easier to keep the pours bubbly.
Make a smaller batch
Cut each ingredient in half for 3 cocktails, and use the same simmering and steeping method for the cider. The smaller quantity of infusion still needs to be refrigerated until cold; don’t shorten the chilling time just because there’s less of it.
Make-Ahead and Serving
- Refrigerator: Make the strained spiced cider up to 2 days ahead and keep it covered in the refrigerator.
- Freezer: Freezing isn’t the best choice for this drink; thawed cider can lose some of its fresh apple aroma, and frozen Prosecco won’t retain its fizz.
- Serving: Add the Prosecco just before serving. Don’t assemble the cocktails early, because the bubbles fade and the apple slices soften as they sit.
Questions That Come Up When Making Spiced Apple Prosecco
Spiced Apple Prosecco
Ingredients
Method
- Combine the apple cider, cinnamon stick, and cloves in a small saucepan and bring to a gentle simmer over medium heat.
- Simmer for 5 minutes.
- Remove the pan from the heat, cover, and steep for 10 minutes.
- Strain out the spices and refrigerate the cider until cold, at least 1 hour.
- Divide the lemon juice and apple slices among 6 champagne flutes.
- Add 1 1/2 ounces of the chilled spiced cider to each glass.
- Pour the chilled Prosecco evenly among the glasses and serve immediately.
