Pomegranate Mimosa

Pomegranate Mimosa
Photo: Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Kay E. Clarke
Active Time:
5 mins
Chill Time:
4 hrs
Total Time:
4 hrs 5 mins

There's nothing quite like the feeling of waking up to mimosas. An even better feeling? Waking up to these Pomegranate Mimosas. A twist on a favorite brunch cocktail, Pomegranate Mimosas swap orange juice for pomegranate juice, giving this cocktail a lovely, lip-puckering tang and a gorgeous ruby-red color. This drink is perfect for those who don't like their cocktails to be overly sweet—the addition of Aperol (an Italian apéritif) brings a tinge of bitterness, complementing the natural sweetness of champagne. If you don't have Aperol on hand, Campari makes a great substitute. Garnishing with pomegranate arils really pushes this cocktail over the edge. Not only does it taste great, but it looks oh-so-elegant.

House guests will love this festive take on a classic cocktail. The rich red color makes this cocktail well-suited for the holiday season. Best of all, the pomegranate mixture is mixed up ahead of time and stowed in the fridge—all there's left to do the morning of is to pop the champagne.

Looking for some fun Christmas morning entertainment for the adults? Turn brunch into a fun activity by setting up a mimosa bar, where guests can select their own juice and garnish. If you're looking for a low-alcohol option, skip the prosecco and top with sparkling water instead.


  • 3 cups refrigerated pomegranate juice 

  • 1 cup (8 oz.) Aperol

  • 1 (750-ml) bottle sparkling wine, chilled

  • Pomegranate arils


  1. Stir together pomegranate juice and Aperol in a large pitcher; chill at least 4 hours or up to 24 hours. Pour about ½ cup pomegranate mixture into each of 8 Champagne flutes. Top with chilled sparkling wine. Garnish with a few pomegranate arils.

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