Print

Perfect Champagne Cranberry Mimosa Bar: Easy Holiday Brunch Recipe

champagne cranberry mimosa bar - featured image
Print Recipe

A stunning DIY mimosa bar featuring tart cranberry simple syrup, fresh garnishes, and chilled champagne. Perfect for holiday brunches and gatherings, this setup lets guests build their own bubbly sips.

Ingredients

Scale
  • 2 bottles chilled champagne or sparkling wine (dry brut recommended)
  • 1 cup 100% pure cranberry juice (unsweetened)
  • ½ cup cranberry simple syrup (recipe below)
  • 1 cup fresh or frozen cranberries (plus extra for garnish)
  • 1 cup granulated sugar
  • 1 cup water
  • 1 strip orange zest
  • Fresh cranberries (frozen ones work as edible ice cubes)
  • Orange slices or wheels (thinly sliced)
  • Fresh rosemary sprigs
  • Pomegranate arils
  • Cinnamon sticks
  • Edible flowers or sugared cranberries (optional)

Instructions

  1. Make the cranberry simple syrup (can be done up to a week ahead): In a small saucepan, combine 1 cup cranberries, 1 cup sugar, 1 cup water, and a strip of orange zest. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves. Reduce heat and simmer for about 10 minutes, until the cranberries have burst and the liquid is deep red. Remove from heat and let it cool for 15 minutes. Strain through a fine-mesh strainer into a glass jar, pressing on the solids to extract…
  2. Chill everything thoroughly: Pop your champagne bottles in the fridge at least 4 hours before serving. Chill the cranberry juice too. Even the glasses benefit from a few minutes in the fridge.
  3. Prep the garnishes (morning of or night before): Slice oranges into thin wheels or half-moons. Rinse fresh cranberries and pat them dry. If using frozen cranberries as ice cubes, pour them straight into a bowl. Pick rosemary sprigs and give them a quick rinse. Arrange everything in small bowls on your serving tray.
  4. Set up your serving station: Arrange your champagne flutes at one end. Place the chilled champagne bottles in your ice bucket nearby. Set out your small pitchers of cranberry juice and cranberry simple syrup. Line up your garnish bowls in the order people will likely use them.
  5. Let guests build their own: Fill the flute about ⅔ full with champagne, add a splash of cranberry juice (about 1-2 tablespoons), and a drizzle of simple syrup to taste (start with 1 teaspoon). Then add garnishes: a few frozen cranberries, an orange wheel, a rosemary sprig. Stir gently with a cinnamon stick if desired.
  6. Keep the bubbles alive: Remind guests not to stir too vigorously. A gentle swirl is all you need. Refresh garnishes and keep champagne on ice for second rounds.

Notes

Temperature is key: keep champagne well-chilled. Frozen cranberries make excellent edible ice cubes that won’t dilute the drink. Make the simple syrup ahead for best flavor. Label everything to avoid confusion. Use a dry brut sparkling wine for balance.

Nutrition

Keywords: mimosa bar, cranberry mimosa, holiday brunch, champagne cocktail, brunch recipe, easy mimosa, cranberry simple syrup

Find it online: https://cravemila.com/perfect-champagne-cranberry-mimosa-bar-easy-holiday-brunch-recipe/