This Christmas morning mimosa became my holiday signature the first year I hosted a small family brunch. I was hunting for a simple drink that felt celebratory without soaking me in prep work, and this combination — bright cranberry or blood orange juice, bubbly champagne, sugared cranberries and a sprig of rosemary — checked every box. It smells like the season: citrus, pine and sparkling wine, and the sugared cranberries give the flutes a frosted, festive look. I discovered the sugared-berry trick after craving the sugared lemon peel from a bakery; it turns an ordinary glass into something playful, and kids and adults alike always ask for a garnish on the side.

What I love about this version is the contrast of textures and flavors: the lively effervescence of the sparkling wine, the tart-sweet pop of the juice, the crunchy sugar on the cranberries and the woodsy perfume of rosemary. I first served these on a snowy morning; the house was warm from the oven and the bubbles arrived like little celebratory fireworks. Since then, this combination has become our family’s unofficial holiday brunch beverage — easy enough for a hostess to make while finishing breakfast, elegant enough for guests to feel pampered.

Ingredients

• Juice: 3/4 cup (6 fl oz) cranberry, blood orange, or pomegranate juice — choose 100% juice for bright, tart flavor; I like Ocean Spray 100% Cranberry or a fresh-pressed blood orange when in season. The acidity balances the bubbles and keeps the drink refreshing.
• Fresh rosemary sprigs: 1 small sprig per glass for garnish. Look for deep green, fragrant stems — US-grown rosemary or an organic bunch from the market works beautifully and adds a pine-like aroma when gently bruised.
• Orange zest: 1/2 teaspoon finely grated zest (from a medium orange) to add a citrus perfume; use a microplane for the best fine texture.
• Sparkling wine: 1 bottle sparkling champagne or sparkling wine (750 mL / about 25 fl oz) — Brut or extra dry is ideal; brands like Veuve Clicquot, Mumm, or an affordable Prosecco/Asti will all work depending on budget.
• Sugared cranberries: homemade from 4 oz fresh cranberries (about 1 cup by volume), 1/3 cup water, 1 1/2 cups granulated sugar for the syrup and 1/4 cup extra sugar for rolling — they add sparkle and texture.

Instructions

Prepare the simple 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 fully dissolves and the mixture is clear; avoid boiling aggressively. This gives a glossy syrup that will candy the cranberries without breaking them apart. Candy the cranberries: Add 4 ounces fresh cranberries (about 1 cup) to the syrup and cook gently for 1–2 minutes until a few cranberries begin to pop. Remove the pan from heat immediately — you want the skins to burst just enough for the syrup to cling, not to turn mushy. Use a slotted spoon to transfer berries to a wire rack or parchment-lined plate to cool. Sugar coat: Once cooled to room temperature (about 10–15 minutes), roll the cranberries in 1/4 cup granulated sugar until well coated. Lay them back on the parchment and let them set for another 10 minutes. Store in an airtight container in the fridge up to 48 hours. Assemble the mimosas: Pour 3/4 cup (6 fl oz) of your chosen juice into a chilled champagne flute — this should fill most flutes about halfway depending on size. Top with sparkling wine using a gentle pour; a 1:2 juice-to-wine ratio is a good guide, but adjust to taste. Stir very gently once or tilt the glass and pour in slowly to preserve bubbles. Garnish and serve: Add 3–4 sugared cranberries to the top of each flute, sprinkle a scant 1/2 teaspoon orange zest over the drink for aroma, and tuck in a fresh rosemary sprig. Serve immediately, ideally with warm breakfast dishes or brunch pastries.

Storage Tips

Store sugared cranberries in a single layer in an airtight container lined with parchment to avoid sticking; they maintain texture for up to 48 hours in the refrigerator. Sparkling wine should be kept upright in a cool place and re-corked with a proper sparkling stopper if you have leftover — it will stay fizzy for 1–2 days. Juice is best kept cold and used within its expiration; freshly squeezed juice should be consumed the same day for optimal brightness. For assembled drinks, serve immediately; do not store assembled flutes as they will lose carbonation quickly.

Ingredient Substitutions

If you prefer a lighter, lower-sugar sip, substitute 100% grapefruit or white grape juice in place of cranberry for a subtler sweetness. For non-alcoholic guests, use a quality non-alcoholic sparkling wine or chilled club soda with a splash of the chosen juice and maintain the garnishes — sugared cranberries work beautifully on mocktails too. If you’re short on fresh rosemary, a tiny twist of orange peel can provide the citrusy aroma. For candied fruit, swap cranberries for pomegranate arils if you candy them gently, though pomegranate arils are delicate and require delicate handling.

Serving Suggestions

Pair these drinks with buttery pastries like croissants, a savory strata or smoked salmon on rye for a festive brunch. Use a small white serving tray to present pre-garnished flutes alongside a bowl of extra sugared cranberries for guests to personalize. For a holiday table, scatter rosemary sprigs and a few sugared cranberries across the center as edible decor. The drinks also pair well with smoked cheeses and a light citrus salad.

Cultural Background

The mimosa has French origins, named in part for the yellow mimosa flower; traditionally it’s a simple mixture of equal parts sparkling wine and orange juice. Over the years, variations using different fruit juices and garnishes have become holiday staples in many countries. Adding seasonal ingredients like cranberries and rosemary puts a modern, regional spin on the classic — a way to celebrate local winter produce while keeping the light, effervescent nature of the original beverage.

Seasonal Adaptations

In winter, use tart cranberry or pomegranate juice and add warm spices to the simple syrup (a small cinnamon stick or a strip of vanilla) for a cozy dimension. For summer gatherings, switch to fresh peach purée or blood orange and serve in fluted glasses with frozen berries as a cooling garnish. For a New Year’s twist, float a thin wheel of blood orange on top and dust with superfine sugar for shimmer.

Meal Prep Tips

Make the sugared cranberries up to two days ahead and keep them chilled. Pre-chill the sparkling wine and juice; place glasses in the freezer for 10 minutes before serving to ensure everything is cold. If you’re hosting, set up an assembly station with juice, sparkling wine, zest, sugared cranberries and rosemary so guests can customize their drink. Reserve the final garnish to add right before serving to keep the rosemary fresh and aromatic.

Whether you’re toasting with close family or ringing in the holiday with friends, these mimosas are simple to scale and delightful to share. The contrast of tart juice, shimmering bubbles and sugared fruit brings a festive sparkle to any seasonal table — make them your own and enjoy the extra-special moments they inspire.