Crimson Mimosa Recipe

Chill glass and ingredients

Place your champagne flute or coupe in the freezer for 10 minutes, or fill it with ice water while you prepare other components to ensure the drink stays lively and cold. If using ice to chill the cocktail, have it ready.

Prepare glass (if using ice)

If you prefer a very cold drink and are not using a frozen glass, add 1/2 cup ice to a mixing glass or shaker to chill the liquid briefly. Otherwise skip adding ice to the cocktail glass to preserve bubbles.

Mix non-sparkling components

In a small measuring cup or jigger combine 1/2 cup cranberry juice, 1 tablespoon fresh orange juice, 1 teaspoon orange liqueur, 1/2 teaspoon simple syrup (if using), and 1/2 teaspoon fresh lime juice (if using). Stir gently to combine. If you used ice in a mixing glass, stir 10–15 seconds then discard the ice from the mixing glass before pouring to avoid diluting the final drink.

Assemble the Crimson Mimosa

Pour the cranberry-orange mixture into the chilled flute (about one-third to one-half full). Slowly top with 1 cup chilled Champagne or dry sparkling wine poured down the side of the glass to preserve effervescence. Pour gently until the glass is full but not overflowing.

Adjust sweetness and balance

Taste quickly; if the drink needs a touch more sweetness, add up to another 1/4 teaspoon simple syrup and stir gently once to incorporate. If it needs more brightness, add another 1/4 teaspoon lime juice. Avoid stirring vigorously to preserve bubbles.

Garnish and serve

Thread 3–4 fresh cranberries on a small skewer or drop them directly into the glass. Add an orange twist or a thin orange slice on the rim. Serve immediately while sparkling.