In one small flat dish pour your caramel sauce. In another small flat dish, mix together your cinnamon, sugar, salt, ground nutmeg, and crushed graham crackers.
First you need to garnish your champagne fluted. You first dip your champagne flutes into the caramel sauce and rim the glass. You then dip your caramel rimmed glass into the cinnamon, sugar, salt, and nutmeg and graham cracker mixture. This is almost like the crust of your apple pie.
Fill your champagne glass half way with the sparking apple cider, add the 3 tablespoons of classic caramel syrup, and then fill the rest of the glass to the top with champagne.
Drop in a cinnamon stick for garnish and enjoy!
Recipe by Brite and Bubbly at https://briteandbubbly.com/thanksgiving-apple-pie-mimosa-drink-recipe/