Merry merry!
[you can find these champagne flutes here!]
To get you in the holiday mood, here’s a cocktail that’s festive, simple, and sparkling — perfect for Christmas morning or any holiday brunch.
I have an embarrassingly easy recipe for you that I love so much I had to share it again. Last year the shoot was rushed and the photos didn’t do the drink justice, so I waited and remade it. Spoiler: it’s just as delightful as I remembered.
These mimosas are playful and pretty. I’m not usually an orange-juice mimosa fan (except for blood orange), and I often prefer grapefruit. For this version I love cranberry, pomegranate or blood orange juice mixed with champagne — the tartness balances the bubbles beautifully.
The rosemary sprig is purely decorative, so don’t worry — it won’t make the drink taste herbal unless you want it to. The sugared cranberries are also garnish: drop a few into each flute just before serving. They’re fun to nibble, too.
Any Christmas morning traditions where you are? Eddie and I are still building our own since Max is only two, but my childhood mornings were slow and cozy: a huge handwritten letter from Santa (one year he even typed it!), my dad reading the letter aloud, and opening gifts while lounging in front of the tree with music on. We’d spend the whole morning together — it was bliss.
This year will likely be similar but quieter, just the three of us. Eddie’s been turning on Christmas music and lighting the trees every morning, and I’m thinking of making cinnamon rolls followed by mimosas for us.
It’s like an edible present served in a champagne flute — cheerful and easy.
Christmas Morning Mimosas
Yield:
6
15 mins
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Ingredients
- 1 (750mL) bottle champagne
- 3/4 cup cranberry, blood orange, or pomegranate juice
- rosemary sprigs for garnish
- sugared cranberries for garnish
Sugared Cranberries
- 4 ounces fresh cranberries
- 1 1/2 cup granulated sugar
- 1/3 cup water
Instructions
-
Pour about an ounce of juice into the bottom of a champagne flute. Top with champagne, garnish with a rosemary sprig and a few sugared cranberries, and serve immediately.
Sugared Cranberries
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Combine 1 cup sugar and the water in a saucepan over medium heat. Whisk until the sugar dissolves and bring to a gentle boil; cook 2–3 minutes. Let the syrup cool until it’s safe to handle. Either dip cranberries into the syrup or pour the syrup over them in a bowl. Pour the remaining sugar onto a plate. Remove any large syrup clumps, then roll the cranberries in the sugar one at a time so they coat nicely. Let them dry briefly before using.
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And we shall have the merriest house in all the land.