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Cranberry Orange Mimosa - Bright, Bubbly, and Perfect for Brunch

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Dry sparkling wine (Brut Champagne, Cava, or Prosecco), well chilled
  • 100% cranberry juice (unsweetened is best for balance)
  • Fresh orange juice (preferably freshly squeezed)
  • Orange liqueur (optional) such as Cointreau or triple sec
  • Fresh cranberries for garnish (optional)
  • Orange slices or twists for garnish
  • Ice for chilling mixing components (not for serving in the glass)
  • Simple syrup or honey (optional) if you prefer a sweeter drink

Method
 

  1. Chill everything well. A crisp mimosa starts cold. Refrigerate the sparkling wine, cranberry juice, and orange juice for at least 2 hours. The colder they are, the better the bubbles hold.
  2. Prep your glasses. Use Champagne flutes if you have them. They keep the carbonation lively and make the drink feel special. No flutes? A small wine glass works.
  3. Mix the base. In a small pitcher, combine 1 part cranberry juice with 1 part orange juice. Add a splash of orange liqueur if you like a slightly richer citrus flavor.
  4. Taste and adjust. If your cranberry juice is very tart, stir in a little simple syrup or honey. Keep it subtle. The wine will add its own character.
  5. Pour the juice blend first. Fill each flute about one-third full with the cranberry–orange mix. Pouring the juice first helps prevent overflow.
  6. Add the bubbles. Slowly top with chilled sparkling wine. Tilt the glass slightly and pour down the side to preserve carbonation. Aim for a 1:1 or 1:2 juice-to-wine ratio, depending on how strong you like it.
  7. Garnish smartly. Drop in a couple of fresh cranberries and add a thin orange slice or twist. Keep garnishes minimal so they don’t foam or block the pour.
  8. Serve immediately. Mimosas are best right away while the bubbles are lively and the flavors are bright.