Mimosas are the quintessential brunch cocktail: simple, light, fruity, and festive. Here’s how to givethat basic formula— one part orange juice, two parts sparkling wine— a seasonal twist. Frozen cranberries act as “ice;” sprigs of rosemary add an earthy note; a splash of orange liqueur raises the spirit. Any sparkling wine will work here; Prosecco from Italy or Cava from Spain are quality affordable alternatives to Champagne.
This recipe, inspired by one from giveitsomethyme.com, makes two servings, but can easily be multiplied.For a mocktail, replace the wine with seltzer, ginger ale, or lime-flavored soda, add a little more orange juice, and skip the liqueur. — Susan Puckett
- 3 ounces well-chilled cranberry juice cocktail
- 2 ounces well-chilled orange juice, freshly squeezed or store-bought
- 2 ounces orange liqueur (Grand Marnier, Cointreau, triple sec)
- 8 ounces well-chilled Prosecco or other sparkling wine
- ½ cup cranberries, frozen
- 1 orange slice, quartered (optional)
- 2 fresh rosemary sprigs
- In a small cocktail pitcher, combine the cranberry juice, orange juice, and orange liqueur. (Chill at this point if making ahead).
- Slowly pour in the sparkling wine right before serving and do not stir; stirring will cause it to lose bubbles.
- Place half the frozen cranberries in each of 2 cocktail glasses or champagne flutes.
- Pour half of the mimosa into each glass, tilting the glass slightly to preserve carbonation.Garnish with a sprig and a couple of pieces of orange, if desired.
Susan Puckett is an Atlanta-based food writer and cookbook author.