Poinsettia Mimosa Recipe
Champagne & cranberry juice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Poinsettia Mimosa
Method
Poinsettia Mimosa
Chill
Ensure the Champagne or sparkling wine and cranberry juice are well chilled (about 2–4°C / 36–39°F). Tart, cold liquids produce the best fizz and balance.
If desired, lightly rinse fresh cranberries and dry on a paper towel. Prepare an orange twist or thin slice for garnish.
Optional: If you prefer a slightly sweeter or more complex drink, pour 1/2 tablespoon orange liqueur into the bottom of a chilled Champagne flute. If you want more fresh citrus brightness instead, add 1 teaspoon fresh orange juice instead of liqueur.
Pour 1/2 cup (120 ml) cranberry juice into the chilled flute. Pour slowly to avoid heavy aeration.
Gently top with 1 cup (240 ml) chilled Champagne or sparkling wine. Pour down the side of the glass or over the back of a spoon to preserve bubbles and prevent overflow; the classic ratio is roughly 2 parts Champagne to 1 part cranberry juice.
Give the drink a very gentle stir once with a bar spoon if needed to combine. Avoid vigorous stirring to preserve carbonation.
Garnish with 3–4 fresh cranberries threaded on a cocktail pick or floated on top, and add the orange twist or slice on the rim. If desired, chill the glass briefly beforehand and do not add ice to the serving glass to keep the drink from diluting.
Serve immediately while sparkling. Consume within 15–20 minutes for best effervescence.