Cranberry Mimosas
Yield: 1 serving (easy to scale up as needed)
Quick to make and fun to serve, a choice of garnishes adds festive appeal to this lightly sweet spin on the classic mimosa. For a slightly tarter cocktail, you could use pomegranate juice instead of cranberry.


• 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


  1. 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.

More recipes at