Cranberry Mimosa
A festive brunch mimosa layering tart cranberry, fresh orange juice and chilled champagne, finished with a delicate orange twist.
Ingredients
- 40 ml pure cranberry juice — unsweetened
- 40 ml fresh orange juice — freshly squeezed and sieved
- 80 ml champagne or prosecco — well chilled, brut
- 5 ml simple syrup — optional, to taste
- 1 strip orange peel — for garnish
- 3 fresh cranberries — for garnish
Method
- Chill a champagne flute in the fridge or freezer for at least ten minutes before assembling.
- Pour the cranberry juice and orange juice into the flute, then stir briefly with a bar spoon.
- Add a touch of simple syrup if the cranberry juice is particularly tart and stir again.
- Top slowly with chilled champagne or prosecco, pouring against the inside of the glass to keep the bubbles lively.
- Express an orange peel over the top, drop it into the flute with a few fresh cranberries and serve at once.
How to serve
- Glassware
- Chilled champagne flute
- Serve temperature
- Ice cold
- Garnish
- Orange peel and cranberries
The mimosa is the classic brunch cocktail, and the Cranberry Mimosa is its winter incarnation. It earns its place beside scrambled eggs, smoked salmon bagels and warm cinnamon buns by being just tart enough to wake the palate and just sweet enough to feel like a treat. It is also one of those rare cocktails that is genuinely as good in a flute as it is by the jug.
The right juice changes everything
Fresh orange juice is non-negotiable; the bottled stuff can taste flat and overly sweet against the tart cranberry. Squeeze your oranges that morning, pass the juice through a fine sieve to remove pulp and keep it cold until you are ready to assemble. Unsweetened cranberry juice provides the bright tartness, and a small splash of simple syrup is there only if you need it.
Building the layers
Pouring slowly is what makes this drink look as good as it tastes. Tilt the flute and pour the sparkling wine against the inside of the glass so the bubbles glide rather than crash, which preserves the lovely two-tone effect of orange and ruby. A fresh orange peel expressed across the top releases its essential oils for that final brunch-table flourish.
Easy to serve to a crowd
For a Christmas morning gathering, line up flutes on a tray and pour the cranberry and orange juice mixture into each one before guests arrive. As people come downstairs, all that is left to do is open the bottle, top each glass and hand it over. It is the most welcoming way to start a festive day.
Frequently asked questions
Champagne or prosecco for a Cranberry Mimosa?
Both work brilliantly. Champagne brings a finer mousse and a touch more complexity, while prosecco is fresher, fruitier and more affordable for batch brunch service. Choose whichever you have to hand.
Can I prepare the juice base in advance?
Yes, mix the cranberry juice and orange juice the night before and keep covered in the fridge. Pour the base into chilled flutes and top with sparkling wine just before serving.
Is there a non-alcoholic alternative?
Swap the champagne for a good alcohol-free sparkling wine or chilled soda water. The drink keeps its festive look and balance, only with a lighter, family-friendly profile.
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