This Christmas morning mimosa has become my most-requested holiday drink. I discovered this combination one chilly December when I wanted something that felt celebratory but not fussy. The tart, jewel-toned juice balances the bright, effervescent bubbles and the sugared cranberries are a simple flourish that make the drink feel special. I love that it is as much about the memory as it is about the taste; the rosemary sprig tucked into the flute always makes everyone smile and the kitchen fills with a pine-scented note that evokes every holiday since.

It is easy to assemble but looks like you spent the whole morning on it. The texture is light and effervescent, with tiny bubbles delivering floral and apple-like notes from the sparkling wine. The cranberries add a satisfying pop of tartness and crunch, contrasted by the thin sugared coating that glitters like frost. Whether you are serving a few close family members or a small brunch, this drink strikes the balance between comfort and celebration. It has become the centerpiece of our Christmas brunch and often sparks stories as people pass the flutes around.

Ingredients

• 3/4 cup juice: Use cranberry, blood orange, or pomegranate juice. Choose 100 percent juice with no added sugar for bright, clean flavor; for a slightly sweeter mimosa, a lightly sweetened juice works, too.
• Sparkling wine: One standard 750 milliliter bottle, about 25.4 fluid ounces. Choose an extra dry or brut for a crisp, not-too-sweet finish; Prosecco or Cava works well if you prefer a more affordable option.
• Fresh rosemary sprigs: A small sprig per glass adds aroma and a seasonal look. Look for firm, fragrant sprigs with deep green needles and avoid woody or brown stems.
• Orange zest: 1/2 teaspoon per glass brightens the drink. Use a microplane to zest just the orange skin without white pith for the cleanest flavor.
• For sugared cranberries: 1/3 cup water, 1 1/2 cups granulated sugar for the syrup, 4 ounces fresh cranberries (about 1 cup), and 1/4 cup additional sugar for coating. Fresh, firm cranberries work best; avoid wrinkled berries.

Instructions

Prepare the sugar syrup: In a small saucepan combine 1/3 cup water and 1 1/2 cups granulated sugar. Warm over medium heat, stirring until the sugar dissolves and the liquid is clear. Do not let it boil vigorously; a gentle simmer is enough. This creates a simple syrup that will coat the cranberries and allow the exterior sugar to adhere. Cook the cranberries: Add 4 ounces fresh cranberries to the warm syrup and cook for 1 to 2 minutes, until a few start to pop but the fruit still holds shape. Use a slotted spoon to remove the berries quickly; prolonged cooking will burst too many and turn them mushy. Transfer to a parchment-lined plate to cool just until tacky. Coat with sugar: When cranberries are cool but still tacky, roll them in 1/4 cup granulated sugar until fully coated. Spread them out in a single layer to finish drying. Sugared cranberries will crisp slightly as they cool and can be refrigerated in an airtight container for up to three days. Assemble the drinks: Pour 3/4 cup of chosen juice into a chilled champagne flute, filling the glass about halfway. Add 1/2 teaspoon orange zest to each glass if desired. Top gently with sparkling wine, pouring slowly to preserve the bubbles. A 1:2 juice to sparkling ratio is a great guideline but adjust to taste. Garnish and serve: Spoon a few sugared cranberries on top and tuck in a fresh rosemary sprig. Give the flute one gentle swirl if you want the flavors to mingle, but avoid vigorous stirring to keep effervescence. Serve immediately for best carbonation and presentation.

Storage Tips

Prepared sugared cranberries keep best in a single layer inside an airtight container in the refrigerator for up to three days. Avoid stacking them to prevent sticking. Leftover assembled drinks should not be stored as the bubbles will collapse; if you have leftovers without garnish, decant the contents into a sealed bottle and use within 24 hours. For longer storage of components, keep unopened sparkling wine in a cool, dark place and juice refrigerated according to the brand. When reheating or reviving a bit-warm drink, chill glasses in the freezer for a few minutes before pouring to help preserve froth.

Ingredient Substitutions

If you cannot find fresh cranberries, replace sugared cranberries with frozen ones that have been thawed and well-drained, though texture will be softer. For the juice, substitute orange juice or a 50/50 mixture of orange and pomegranate for a rounder flavor. If sparkling wine is not available, use high-quality sparkling water plus a splash of apple cider for bubbles and body, or choose a non-alcoholic sparkling wine for an alcohol-free version. Swap rosemary for thyme or a thin orange peel twist if you prefer a citrus aroma.

Serving Suggestions

Serve these flutes alongside buttery scones, savory strata, or a charcuterie board. The brightness of the cocktail pairs beautifully with smoked salmon, baked brie, or spiced breakfast sausages. Garnish further with a thin orange wheel across the rim for color contrast. For a crowd, set up a mimosa station with chilled flutes, a chilled bottle of sparkling, a pitcher of juice, a bowl of sugared cranberries, and rosemary sprigs to let guests personalize their glass.

Cultural Background

The mimosa has long been a brunch classic, believed to have originated in Paris in the 1920s as a simple pairing of sparkling wine and orange juice. Over the decades, it evolved into many variations worldwide, often tailored to seasonal produce and local wine styles. This version leans into winter flavors with cranberry or pomegranate and festive garnishes, blending the celebratory French tradition with North American holiday ingredients. The sugared fruit garnish is a Victorian-era technique that adds visual elegance and dates back to when crystallized fruit was a special treat.

Seasonal Adaptations

For a winter twist, use pomegranate juice and swap rosemary for a cinnamon stick as a stirrer for a warm, spiced aroma. In summer, switch to peach nectar and top with fresh berries for a Bellini-style variation. On New Year’s, incorporate a splash of elderflower liqueur or syrup to give the drink floral lift. Small changes in garnish and juice transform the same assembly into a drink suited to any holiday or season while keeping preparation simple.

Meal Prep Tips

Make the sugared cranberries a day or two ahead and store them chilled to save time on the morning. Pre-chill the sparkling wine and juice in separate containers, and have garnishes ready in small bowls for an easy assembly line. If you are serving a larger group, pre-measure juice into a pitcher and keep sparkling wine bottles chilled until ready to pour. Transport assembled components on a tray for a calm serving moment rather than moving individual glasses through a busy kitchen.

These little practices help the morning feel relaxed rather than rushed and allow you to spend more time with guests. The ritual of assembling each glass at the table also encourages conversation and creates a memorable start to the holiday.

Make this your own by adjusting sweetness and garnishes. Whether you keep it classic or add a personal twist, these mimosas are designed to brighten your Christmas morning with minimal fuss and maximum charm.