Cranberry Orange Mimosa w/ Rosemary

Sweet and tart, this cranberry orange mimosa made with homemade cranberry rosemary simple syrup is the perfect libation to celebrate the holiday season in fashion.

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Special days call for special drinks. And with lots of special days coming up: Thanksgiving, Christmas, and New Years, I think it’s only fitting to share this cocktail now.

I have been digging into anything (and everything!) cranberry-orange this season, including my cranberry sauce with cardamom which I then incorporated into this whipped goat cheese crostini with prosciutto and cranberry sauce.

If, like me, you can’t get enough of this delectable combo, you are going to love this mimosa. It is made all the better with the addition of rosemary which although subtle adds complexity.

It’s lemony piney notes pair especially well with the citrusy notes of the orange juice and bring balance to a cocktail that is prone to sweetness.

The tartness of the cranberries do their part to bring down the sweetness a level too, but when cooked down in the simple syrup a significant amount of their tart flavor is lost.

The choice of champagne very much determines how sweet your mimosas with will. For more information about this make sure you check out the section below.

So what do you need to make this drink?

• Water: For the simple syrup.
• White sugar: Honey works too, although keep in mind it will alter the flavor profile.
• Fresh cranberries: For this cranberry simple syrup fresh cranberries is essential, so skip the frozen ones. Cranberries are harvested in the fall and typically available in supermarkets throughout the end of December for a very reasonable price. A 12 oz bag will yield enough for the simple syrup and garnishing.
• Orange juice: Fresh squeezed or bottled is fine. If using bottled orange juice, make sure you opt for one that is not from concentrate. I prefer Simply Orange. Pulp or no pulp is fine, based on your preference.
• Champagne: Not all champagne is created equally. If you prefer your cocktail to be less sweet, a Brut is the way to go. For a sweeter version choose a dry, demi-sec, and doux.
• Fresh rosemary: For the simple syrup and if you desire, to garnish. To make the garnishment extra fancy you can sugar it. Make a simple syrup by bringing 1/4 cup of water to a boil then adding 1/4 cup of sugar and stirring to dissolve. Remove from heat, dip your rosemary sprigs, and then transfer them to a sheet of wax paper. Wait about one minute then sprinkle both sides of the rosemary with sugar.

How do you make cranberry orange mimosas?

Begin by preparing the cranberry rosemary simple syrup. Bring the water to a boil in a small saucepan. Add the sugar and stir until dissolved.

Next, add the cranberries and rosemary sprigs.

Then reduce the heat, and simmer for 20 minutes.

Discard the rosemary, then use a fine sieve over top of a bowl to strain the cranberries, pressing down on them with a fork or spoon to release the juices. Discard the cranberries and place the simple syrup in the refrigerator or freezer to cool.

Once the simple syrup is cool pour it into a pitcher along with the orange juice and champagne. You can give it one quick stir to combine the ingredients, but really you don’t want to stir champagne because it breaks down the bubbles.

To serve: Pour into a champagne flute and garnish with fresh cranberries, sliced mandarin orange, and a sprig of rosemary.

How to store

Mimosas are best enjoyed fresh, as they will quickly go flat. They will keep for up to five days in the refrigerator, however.

If you make this cranberry orange mimosa I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥