Description
This Cranberry Mimosa (also called a Poinsettia Cocktail), is an easy to make Christmas brunch cocktail that is great for a crowd of people.
Ingredients
Scale
- Cranberry Simple Syrup:
- 1/2 cup cranberries
- 1/4 cup granulated sugar
- 1/4 cup water
- Cranberry Mimosa:
- 1 to 2 oz cranberry simple syrup
- 4 oz Prosecco or champagne
Instructions
- Make the cranberry syrup: Heat the cranberries, sugar and water in a small saucepan over medium heat. Continue to heat, stirring frequently, for about 5 to 10 minutes, pressing the cranberries with the back of a fork to burst them. Don’t let the syrup boil. Once the sugar has completely dissolved, removed the syrup from the stove and let it cool.
- Prepare your glass: Dip the rim of your champagne flute in the cranberry syrup, and then roll it in a small amount of granulated sugar, pressing to make it stick.
- Make the cranberry mimosa: Add the cranberry simple syrup to the bottom of your champagne flute. Top with the Prosecco. Stir and serve immediately.
Notes
- Mocktail version: For a mocktail version, use non alcoholic sparkling wine or non alcoholic sparkling rosé instead of champagne.
- Leftover syrup: Store leftover cranberry simple syrup in an airtight container in the fridge for up to 10 days. You can use leftovers to make this Cranberry Gimlet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Cocktail Recipes
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 Cocktail
- Calories: 172
- Sugar: 12g
- Sodium: 11mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.7g
- Fiber: 0.1g
- Protein: 0.3g
- Cholesterol: 0mg