Cranberry Mimosa Recipe

Ingredients

For the Rosemary Simple Syrup

• 1/2 cup granulated sugar
• 1/2 cup water
• 2 sprigs fresh rosemary

For Each Mimosa

• 1/2 ounce rosemary simple syrup
• 1 ounce 100% unsweetened cranberry juice
• 1/2 ounce orange liqueur (like Cointreau)
• 1/2 ounce freshly squeezed orange juice
• 4-5 ounces dry (Brut) Prosecco or Cava, chilled
• Sugared cranberries and a small rosemary sprig, for garnish

Make the Rosemary Simple Syrup

In a small saucepan, combine the sugar, water, and rosemary sprigs.

Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.

Remove from the heat and let the rosemary steep for at least 30 minutes. The longer it steeps, the stronger the flavor will be.

Strain the syrup into a jar, discarding the rosemary sprigs. This can be made several days in advance and stored in the refrigerator.

Build the Drink

Pour the rosemary simple syrup, unsweetened cranberry juice, orange liqueur, and fresh orange juice into a chilled champagne flute.

Hold the glass at a 45-degree angle and slowly top with the chilled Prosecco. This angle helps preserve the carbonation.

Garnish and Serve

Garnish with a few sugared cranberries and a small sprig of fresh rosemary.

Serve immediately while the drink is cold and bubbly.

Pin Print

Cranberry Mimosa

This is my go-to holiday brunch drink. The key is using 100% unsweetened cranberry juice and balancing it with a rosemary-infused simple syrup. This gives it a much cleaner, more complex flavor than using a sweetened juice cocktail.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Steep Time 30 minutes minutes

Total Time 40 minutes minutes

Cook Mode(Keep screen awake)

Ingredients

For the Rosemary Simple Syrup

• 1/2 cup granulated sugar
• 1/2 cup water
• 2 sprigs fresh rosemary

For Each Mimosa

• 1/2 ounce rosemary simple syrup
• 1 ounce 100% unsweetened cranberry juice
• 1/2 ounce orange liqueur like Cointreau
• 1/2 ounce freshly squeezed orange juice
• 4-5 ounces dry Prosecco or Cava Brut, chilled
• Sugared cranberries and a small rosemary sprig for garnish

Method

• Combine sugar, water, and rosemary in saucepan. Simmer until sugar dissolves.
• Remove from heat, steep rosemary 30 minutes.
• Strain syrup into jar, discard rosemary.
• In champagne flute, combine rosemary syrup, cranberry juice, orange liqueur, and orange juice.
• Tilt glass 45 degrees, slowly pour in chilled Prosecco.
• Garnish with sugared cranberries and rosemary sprig.
• Serve immediately.

Notes

Syrup can be made several days ahead and stored in refrigerator.