Christmas Mimosa – Festive Holiday Recipe

The bubbles rise through the ruby-colored juice and leave a bright, rosy drink in the glass. I wanted a holiday mimosa that tastes like sparkling wine first, with cranberry and…

By Ava
•
November 14, 2026
•
Reading time: 7 min

Save to Pinterest

Print

Tip: save now, make later.

The bubbles rise through the ruby-colored juice and leave a bright, rosy drink in the glass. I wanted a holiday mimosa that tastes like sparkling wine first, with cranberry and orange giving it color and a little fruit rather than turning it into a sweet punch. This Christmas Mimosa makes eight individual servings, so each flute gets its own measured pour and fresh garnish.

Dry sparkling wine gives the juices a crisp finish, while the two fruit flavors keep the drink from tasting one-note. I serve these as soon as they’re assembled; that’s when the bubbles are lively and the rosemary still smells fresh above the glass. The finished drink is light, tart-sweet, and festive without needing a complicated setup.

Christmas Mimosa, cranberry orange bubbles

“

Kitchen Note

Add the cranberries and rosemary after the wine is in the glass. Two berries and one sprig make a tidy garnish without getting in the way of the pour.

Save this Christmas Mimosa for a bright cranberry-orange pour topped with dry bubbles and a fresh rosemary sprig.

Save to Pinterest

The 2:3 Juice-to-Wine Balance Keeps Cranberry From Taking Over

Each flute gets two tablespoons of cranberry juice, two tablespoons of orange juice, and six tablespoons of sparkling wine. That gives you four tablespoons of juice against six tablespoons of wine, a two-to-three balance that lets the wine stay present while still delivering a clear fruit flavor. Cranberry brings the tart, deep-fruit note; orange rounds it out with a softer citrus taste.

Pouring by the glass also keeps the proportions dependable from the first serving to the eighth. In a pitcher, juice can settle differently from one pour to the next, and the sparkling wine has to wait in the mix while everyone is served. Individual flutes keep the juice and wine together only when each drink is ready to go, which is a better fit for a lively sparkling drink.

That measured balance matters more than adding extra juice to make the color darker. More juice would mute the dry wine and make the drink heavier. Keep the listed portions, and you’ll get a crisp sip with enough cranberry-orange character to read as festive.

What Cranberry, Orange, and Dry Bubbles Each Bring to the Glass

Christmas Mimosa, festive cranberry rosemary

Cranberry juice — Its tart edge gives the drink its ruby color and keeps the orange juice from making the base taste too soft. Use chilled juice as listed. If you prefer a sweeter, gentler cranberry note, cranberry juice cocktail can replace it in the same amount; the finished drink will taste less tart.
Orange juice — Orange brings the rounded citrus note that makes cranberry taste more balanced. Choose juice you enjoy drinking on its own, since there are only two juices in the glass. Mandarin juice works as a one-for-one substitute, though it gives the drink a softer, sweeter citrus character.
Dry sparkling wine — Dry wine keeps the finish crisp and gives the fruit room without adding the sweetness of a sweeter bubbly. Chill it before pouring, as the ingredient list specifies. A dry bottle you like drinking on its own is a good choice here; a costly bottle isn’t necessary for a mixed drink.
Fresh cranberries and rosemary — These are the simple finishing touches: the berries add a bright pop of color, and fresh rosemary gives the glass an herbal aroma. Use fresh sprigs rather than dried rosemary for a garnish that looks neat in the flute. If you can’t find fresh cranberries, the drink still works without the berry garnish.

Build Each Flute in the Right Order for Fresh Bubbles

Measure the Two Juices Into the Flutes

Pour two tablespoons of chilled cranberry juice and two tablespoons of chilled orange juice into each of eight champagne flutes. Measuring each glass individually gives every serving the same fruit base. Keep the juice at the bottom of the flute rather than splashing it up the sides, where it can leave streaks before the sparkling wine goes in. Work through all eight glasses before opening the wine if you’re setting up a group.

Top Slowly and Stir Just Once

Add six tablespoons of chilled dry sparkling wine to each flute, pouring slowly so the bubbles don’t race up and spill over the rim. The wine should lift through the juice and tint the glass evenly. Give each drink one gentle stir, just enough to bring the two juices and wine together. Vigorous stirring knocks the sparkle out of the drink, so stop after that single mix.

Finish With Cranberries and Rosemary

Drop two fresh cranberries into each flute and add one small rosemary sprig. The red berries stand out against the rosy drink, while the green sprig gives the garnish a fresh, simple finish. Add them after stirring so they don’t interrupt the pour or get caught in your spoon. Serve the drinks immediately while the sparkling wine is still lively.

Two Easy Ways to Adapt This Christmas Mimosa

Make It Alcohol-Free

Replace the dry sparkling wine with the same amount of nonalcoholic sparkling wine. Keep the cranberry and orange juice portions and garnishes unchanged. Choose a dry-tasting option if you want to preserve the crisp finish; a sweeter one will make the whole drink taste sweeter.

Use Dry Rosé Sparkling Wine

A dry sparkling rosé can stand in for the dry sparkling wine without changing the measured pour. It deepens the color and gives the drink a slightly more berry-forward impression, while keeping the same cranberry-orange base. Keep it dry so the juice remains balanced rather than sugary.

Making Ahead and Serving

Before serving: Keep the cranberry juice, orange juice, and sparkling wine chilled separately. Set out the flutes and fresh garnishes so assembly is quick.
After mixing: Serve immediately. The drink is at its best before the bubbles fade, so don’t assemble the flutes and leave them waiting.
Leftovers: These are individual sparkling drinks, not a good make-ahead leftover. Once mixed, they lose their lively fizz; pour only the servings you’re ready to serve.

Questions That Come Up When Pouring These Mimosas

Can I use frozen cranberries for the garnish?+

You can, but they soften as they thaw and may release color into the drink. Fresh cranberries hold their shape better and keep the garnish looking crisp, so frozen berries are best saved for a drink where appearance isn’t the priority.

Can I serve this in a coupe instead of a champagne flute?+

Yes, as long as the glass has room for the full pour and garnish. The narrower flute shows off the bubbles, while a coupe gives the drink a wider surface and a different look. Keep each serving’s measurements the same whichever glass you choose.

How do I serve these to a crowd without losing the bubbles?+

Line up the flutes with the juices already measured in, then top and finish each drink as you serve it. A pitcher means the sparkling wine sits mixed with juice while you pour multiple servings, so the later glasses won’t have the same lively fizz.

Can I use a sweeter sparkling wine?+

You can, but the orange and cranberry juices will taste sweeter alongside it, and the drink will lose some of its crisp finish. Dry sparkling wine is the better match for the fruit balance here. If the bottle you have is sweeter, keep the juice portions as measured rather than adding more.