White Cranberry Mimosa Recipe

Chill & Measure

Place the champagne/prosecco and white cranberry juice in the refrigerator for at least 2 hours so they are thoroughly chilled. Chill serving flutes or glasses if desired.

If using fresh cranberries for garnish, rinse and pat them dry. Make lime twists or wheels if using.

Combine juices and sweetener

In a chilled pitcher, gently combine the chilled white cranberry juice (2 cups), the optional white cranberry sparkling wine (0.5 cup) if using, the freshly squeezed lime juice (1 tbsp) and the optional simple syrup (1 tsp). Stir once or twice to incorporate—do not overmix to avoid losing carbonation later.

Add edible glitter

Sprinkle the edible glitter (about 1 tsp total) into the pitcher and stir gently just to suspend it in the liquid. Edible glitter is very light; a gentle stir is enough to distribute it evenly.

Pour about 1/4 cup (60 ml) of the juice mixture into each chilled champagne flute (this ratio keeps the drink balanced and preserves bubbles).

Top each flute slowly with chilled Champagne or Prosecco (about 1/2 cup / 120 ml per glass), pouring down the side of the glass to preserve effervescence. The total per flute will be roughly 3/4 cup (180 ml). The edible glitter will swirl and create a pearlescent effect.

If using fresh cranberries or lime twists, thread 2 fresh cranberries onto a cocktail pick and place across the rim or float 1–2 cranberries in each glass. Add a lime twist on the rim if desired.

Serve immediately while the beverage is bubbly. Gently advise guests not to shake the glasses to keep the glitter evenly suspended and to preserve champagne bubbles.

Leftover mixed juice (without added Champagne) can be refrigerated for up to 48 hours. Do not store mixed Champagne once combined — serve remaining Champagne separately.