Apple Cider Prosecco Cocktails with Pumpkin Ice Cubes
Apple Cider Prosecco Cocktails with Pumpkin-Shaped Ice Cubes
I love a little hosting detail that makes everyone stop and say, “Wait, that is so cute!” These apple cider Prosecco cocktails are exactly that. Between the glittery pumpkin-shaped ice cubes, cinnamon sugar rims, and little brown bows, they’re such a pretty way to welcome everyone for Thanksgiving or a cozy fall get-together.
If you’re planning your fall drink menu, my Caramel Apple Cider Sangria and Caramel Apple Cider Martini are two more delicious options to save. But for a bubbly drink with a fun presentation, I love how simple these are to put together.
Brown Mini Bows
Martini Glasses
Silicone Molds
The Cutest Pumpkin Ice Cubes for Fall Drinks
The pumpkins are made with equal parts apple cider and orange juice, plus a little edible gold glitter for that pretty shimmer. There’s no pumpkin purée in this recipe—the pumpkin shape is what gives these drinks their festive fall look.
You simply fill pumpkin-shaped silicone molds halfway with apple cider, fill the remaining half with orange juice, and gently mix in the glitter. Freeze until solid, and you have the prettiest little juice ice cubes ready for your glasses.
As the pumpkin melts into the Prosecco, it adds apple and citrus flavor to the bubbles. It’s a fun fall twist on a mimosa, and the golden color looks so beautiful on a Thanksgiving table.
A Maple and Cinnamon Sugar Rim
The rim is such a small step, but it brings everything together.
Dip the edge of each glass into maple syrup, then into cinnamon sugar. You get a little maple sweetness and warm cinnamon with each sip, which pairs so nicely with the apple cider.
I like using a thin coating of maple syrup so the rim looks pretty without dripping down the glass. Martini glasses or wide coupe glasses both work beautifully—just make sure the opening is large enough for your frozen pumpkin.
Add a Little Brown Bow
I tied little brown bows from Amazon around the stems, and I think they make the glasses look so cute for fall hosting.
You really don’t need much else. A few small pumpkins, some simple cocktail napkins, and these glasses lined up on the counter would make such a pretty welcome-drink setup.
The bows are completely optional, but they’re an easy way to make the drinks feel a little more special for Friendsgiving or Thanksgiving.
An Easy Make-Ahead Thanksgiving Cocktail
When I’m hosting, I love anything I can prepare before everyone arrives. You can freeze the pumpkin ice cubes the day before and have your bows tied onto the glasses ahead of time.
Keep the Prosecco chilled, then rim the glasses and add the frozen pumpkins just before serving. Pour the Prosecco slowly over the top, give the pumpkin a little time to start melting, and enjoy.
For something savory to serve alongside them, my Smoky Bacon Cheeseburger Dip would be such a delicious addition to your appetizer spread.
Tips for the Prettiest Fall Prosecco Cocktails
Use a pumpkin mold that makes ice cubes small enough to fit comfortably inside your glasses. Silicone molds make it easier to release the shapes without breaking them.
Freeze the juice pumpkins for at least 4–6 hours, or overnight if your molds are larger. They should be completely solid before you remove them.
A small sprinkle of gold glitter is plenty. Choose glitter specifically labeled edible and intended for food or drinks.
I would use a dry or brut Prosecco here, since the juice and maple cinnamon sugar rim already bring sweetness. Add it right before serving so the drinks stay bubbly.
Can You Make These Without Alcohol?
Yes! Replace the Prosecco with a nonalcoholic sparkling wine or sparkling white grape juice. You still get the pumpkin-shaped ice, the shimmer, and that pretty cinnamon sugar rim.
These are such an easy way to make a fall gathering feel festive. Make your pumpkins ahead, bring out the pretty glasses, and you have a Thanksgiving welcome drink that doubles as a little table decoration!
Supplies
Pumpkin-shaped silicone ice molds
Martini or coupe glasses large enough to hold the pumpkin ice
Small brown bows for the stems, optional
Ingredients
Makes approximately 6 drinks; yield depends on the size of your molds.
Apple cider, enough to fill each pumpkin mold halfway
Orange juice, enough to fill the remaining half of each mold
A small sprinkle of edible gold glitter, labeled for use in food or drinks
1 bottle (750 mL) chilled Prosecco, allowing approximately 3–4 ounces per glass
2 tablespoons maple syrup, for the rims
¼ cup cinnamon sugar
Directions
- Fill the molds. Place your pumpkin-shaped silicone molds on a small baking sheet for support. Fill each cavity halfway with apple cider, then fill the remaining half with orange juice, leaving a little space at the top for expansion.
Add the shimmer. Sprinkle a little edible gold glitter into each cavity. Gently stir to combine the juices and distribute the glitter.
Freeze. Transfer the molds to the freezer, keeping them level. Freeze for at least 4–6 hours, or until completely solid. Larger molds may need overnight.
Prepare the cinnamon sugar. Mix the granulated sugar and ground cinnamon in a shallow dish. Pour the maple syrup into a second shallow dish.
Decorate the glasses. If using, tie a small brown bow around each glass stem.
Rim the glasses. Dip each glass rim lightly into the maple syrup, then into the cinnamon sugar.
Add the frozen pumpkins. Carefully release the pumpkin-shaped juice ice cubes from the molds and gently place one in each glass.
Top with Prosecco. Slowly pour chilled Prosecco over each pumpkin, leaving room at the top to prevent overflowing.
Serve. Serve immediately. The apple cider and orange juice flavors become more pronounced as the pumpkin ice melts.
