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.
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.