Quick, festive, and colorful, this twist on the traditional mimosa is an easy choice for holiday breakfasts and brunches throughout the year.
A merry looking drink that offers easy prep and broad appeal, my family has given this drink a variety of names over the years. Christmas and holiday mimosas are the more straightforward of the bunch, while jingle juice is decidedly more playful. MerryMosas has a certain ring to it as well.
For the sake of sharing the festive drink here, I opted for the direct approach, which highlights the primary flavor. And while cranberry juice does replace the orange juice typical of the traditional mimosa, a splash of orange liqueur offers a citrusy nod to the original while complementing and elevating this tasty twist.
So, whatever you may decide to call it, I’m optimistic that the vibrantly hued mimosas will be a welcome addition to special breakfasts and brunches throughout the year.
In the recipe card, I offer several fun garnishes as well as mocktail variations. Also, while I usually mix this drink with cranberry juice, pomegranate juice may be used to produce a somewhat tarter cocktail. And if you’re serving a crowd, you can absolutely turn this into a pitcher drink.
Serving a small group and prefer not to open a full bottle of Champagne or Prosecco?
A standard bottle of wine (sparking or regular) contains 750ml, which is just over three cups of liquid. Demi or half bottles are also available, and as the name suggests, they hold half the standard amount, or 375ml.
Splits are yet another option, which I like to keep on hand. These are smaller bottles that contain just over six ounces each. They’re ideal for small gatherings or to simply make one or two cocktails. The following recipe calls for two ounces of sparkling wine per drink, so one split would be enough to make three of the mimosas.
How long does an open bottle of sparkling wine keep?
Common thought is that a bubbly drink will go flat by the next day, but Prosecco will actually keep for up to three days. Champagne and some sparkling wines may have slightly longer lives. The trick is to put the cap (or a stopper) on the bottle to seal it. Do not, however, use one of the suction gadgets that removes air from the bottle, as this will hasten carbonation loss.
Sugared cranberries are easy to make and provide a lovely sparkle and sweet-tart crunch. They make a pretty dessert garnish and can be dropped in a cocktail or skewered and set over the rim of the glass. If you’re feeling crafty, try threading a few onto a sprig of fresh rosemary. The red and green colors are prefect for a Christmas brunch.
• 2 ounces cranberry juice (could use pomegranate or blood orange juice for a different flavor)
• 2 ounces Champagne, Prosecco, or sparkling wine of choice
• 1 splash orange liqueur (like Grand Marnier or Triple Sec)*
• Optional garnishes: 2-3 fresh or sugared cranberries; a slice of orange or clementine; a sprig of fresh rosemary
Chill the sparking wine and juice in advance. If you forgot to do this, you may add an ice cube or two to the glass.
Pour the cranberry juice into a Champagne flute or glass of choice and top with the sparkling wine. Add the orange liqueur and garnish as desired.
*A “splash” is technically just over a teaspoon, and though it’s fine to not measure, I like to use a slightly more generous ¼ to ½ ounce.
Serving a crowd? You may scale this drink up and make it in a pitcher for a crowd. I like to add the necessary amount of juice and orange liqueur to a pitcher and refrigerate it. This can be done up to a day in advance; simply cover the pitcher. When ready to serve, add the chilled sparkling wine.
Prefer a mocktail? For those who prefer to skip the alcohol, I like to add equal parts (about 2 ounces each) cranberry juice and sparking apple cider, followed by a splash of freshly squeezed orange juice. For a lighter alternative, you could mix cranberry juice with orange or lime infused sparkling water and then garnish with a squeeze of fresh orange or lime.