White Christmas Mimosas


An elegant but simple drink for winter brunches.

White Christmas Mimosas

Caitlin Bensel; Food Styling: Torie Cox

Active Time:
10 mins
Total Time:
10 mins

Everyone’s favorite brunch cocktail gets all dressed up for the holidays thanks to a winning trifecta of wintery fruits and herbs: fresh rosemary, orange liqueur, and two kinds of cranberries.

In addition to the Champagne (or whatever dry sparkling wine you have on hand), this recipe calls for clear orange liqueur and bottled white cranberry juice. Along with the sugared rim and a rosemary-cranberry garnish, the clear spirits and juice give this mimosa a frosty look.

If you can’t find white cranberry juice at the grocery store, substitute regular cranberry juice for a cocktail with a festive red hue.


  • 4 sprigs rosemary

  • 12 fresh cranberries

  • 4 oz. clear orange liqueur, such as triple sec, plus more for garnish 

  • Clear sanding sugar or granulated sugar, for garnish

  • 4 oz. white cranberry juice (such as Ocean Spray)

  • 1 750-ml bottle Champagne or other dry sparkling wine


  1. Strip the green leaves from the bottom inch of the rosemary sprigs, leaving the rest of the leaves to the tip intact. Spear three cranberries each onto the bare end of the sprigs; set aside for garnish.

    cranberry-rosemary sprigs

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Pour some orange liquor onto a small plate like a saucer or salad plate. On another small plate, scatter a small handful of sugar. Wet the rim of a Champagne flute or coupe by dipping it in the liqueur, then dip or roll the wet rim in the sugar. Repeat with three additional glasses.

    rimming champagne glass

    Caitlin Bensel; Food Styling: Torie Cox

  3. Add 1 ounce cranberry juice and 1 ounce orange liqueur to each of the four glasses.

    white cranberry juice and orange liqueur in champagne glass

    Caitlin Bensel; Food Styling: Torie Cox

  4. Top each glass with Champagne and a rosemary-cranberry garnish; serve immediately.

    white christmas mimosa

    Caitlin Bensel; Food Styling: Torie Cox

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