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Cranberry Mimosa Recipe
Ash Tyrrell

Cranberry Mimosa Recipe

I first made this cranberry mimosa recipe for a cozy Christmas morning brunch, and it instantly became my go-to holiday drink. I love how the tart cranberry juice balances the sweetness of the champagne, creating that perfect festive sip everyone asks about.
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Total Time 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 bottle chilled champagne or prosecco – this is the bubbly base so pick one you actually enjoy sipping on its own
  • 1 ¼ cups cranberry juice cocktail divided – adds that gorgeous ruby color and tart-sweet holiday flavor
  • ½ cup orange juice optional – a splash brings a classic mimosa with cranberry and orange juice twist
  • Frozen cranberries for garnish – they double as edible ice cubes that keep the drink cold without watering it down
  • Fresh rosemary sprigs for garnish – adds a festive aroma and a pop of green against the red
  • Lime slices or wedges – a quick squeeze brightens the whole glass
  • Corn syrup for rimming glasses – helps the sugar stick for that sparkly rim
  • Festive sugar crystals or sprinkles – gives the glass a sparkling holiday-ready finish

Method
 

  1. I start by pouring a little corn syrup onto a small plate and swirling the rim of each champagne flute through it. Then I dip the sticky rim straight into festive sugar crystals for that sparkly, holiday-party look. This small touch takes seconds but makes the whole drink feel special.
  2. Next, I drop a small handful of frozen cranberries into the bottom of each prepared glass. I squeeze a wedge of fresh lime right over the cranberries before they go in, which wakes up their flavor. The frozen fruit also chills the drink naturally as it sits.
  3. I fill each flute about one-third of the way with chilled cranberry juice cocktail. If I'm making a mimosa with cranberry and orange juice, this is the point where I add a small splash of orange juice too, right on top of the cranberry layer.
  4. Slowly, I top off each glass with cold champagne or prosecco, pouring gently along the side of the glass so the bubbles don't overflow. Watching the layers swirl together is honestly my favorite part of making this recipe.
  5. Finally, I finish each glass with a sprig of fresh rosemary and a few extra cranberries floating on top. I serve these immediately while they're still fizzy and ice-cold, because that bubbly texture is really what makes this drink so fun to sip.

Notes

  • I always chill my champagne, juice, and glasses ahead of time since this drink has no ice to cool it down.
  • I like using frozen cranberries instead of regular ice cubes, so my drink never gets watered down.
  • I've found that a good quality cranberry juice cocktail gives the best balance of tart and sweet flavor.
  • When I want a fun twist, I'll swap in a cranberry ginger mimosa recipe style by adding a splash of ginger beer.
  • I pour the champagne slowly and at an angle, which helps me avoid a foamy overflow every time.