Cranberry Mimosa

This festive drink combines tart cranberry syrup with bubbly sparkling wine to create a vibrant, sparkling cocktail perfect for holiday brunches. The process involves simmering fresh cranberries with sugar to make a bright red syrup, then combining it with chilled sparkling wine and garnishing with fresh cranberries. The final presentation is a sparkling, ruby-hued beverage with a refreshing tartness and a lively fizz.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Main Course

Cuisine: holiday

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1 cup cranberries fresh or thawed frozen
1/2 cup sugar adjust to taste
1/2 cup water
1 bottle sparkling wine chilled, dry preferred
few fresh cranberries for garnish optional

Equipment

small saucepan
Fine sieve
Champagne flutes

Method

Combine the cranberries, sugar, and water in a small saucepan and bring to a gentle simmer over medium heat.
Let the mixture simmer for about 10 minutes, stirring occasionally, until the cranberries are soft and the syrup has thickened slightly and turned a vibrant red.
Remove the saucepan from heat and strain the syrup through a fine sieve, pressing gently to extract all the juices. Discard the solids and let the syrup cool to room temperature.
Once cooled, spoon about 2 tablespoons of the cranberry syrup into each champagne flute, adding a bright, ruby hue and tart flavor.
Add a few fresh cranberries as garnish for a festive touch.
Very gently pour the chilled sparkling wine into each glass, filling them just above the syrup layer, and stir gently to combine without losing bubbles.
Serve immediately to enjoy the lively fizz and refreshing tartness, garnished with extra cranberries or a twist of lemon if desired.

Notes

Make the cranberry syrup a day ahead for an even more convenient and flavorful cocktail. Keep the syrup refrigerated and add the sparkling wine just before serving to preserve the fizz.