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Pomegranate Cider Mimosas with a Salted Caramel Rim

5 from 3 votes
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  • salted caramel sauce for the rim
  • 1 750mL bottle chilled champagne
  • 1/3 cup pomegranate juice
  • 1/3 cup apple cider


  • Rim each champagne flute with a small teaspoon of salted caramel.
  • Add about an ounce or so of pomegranate juice to the bottom of a champagne flute. Add another ounce of apple cider. Fill it up with champagne and serve!

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