The holidays are a time for celebration, and everything gets a bit more festive. The traditional mimosa gets elevated with a dazzling pop of color perfect for the season. This beautiful Pomegranate Mimosa is sure bring some sparkle to your Christmas brunch.
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A classic mimosa (consisting of equal parts orange juice and champagne) is the unofficial drink of brunch. While several stories exist regarding the origin of the mimosa most people credit Frank Meier, a bartender at The Ritz Hotel in Paris, for creating the drink in 1925. While a traditional mimosa is quite delicious there are now endless variations with just about every fruit you can imagine (you can also take a look at my Fresh Peach Bellini for another sparkling wine cocktail).
Ingredients for Pomegranate Mimosa
- pomegranate juice
- Cointreau
- Prosecco or other sparkling wine
- Pomegranate seeds
- Sprog of rosemary or orange peel
How to Make a Pomegranate Mimosa
Like the classic mimosa the pomegranate mimosa is quite simple to make. Add 2 oz of chilled pomegranate juice and 1/2 oz Cointreau to a champagne glass ( a stemless champagne flute also works beautifully). Pour in chilled Prosecco( feel free to use champagne, cava or any other sparkling wine), tilting the glass slightly while pouring. If desired, top with fresh pomegranate seeds and garnish with a sprig of fresh rosemary or orange peel.
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Pomegranate Mimosa
Equipment
- champagne flutes
Ingredients
- 2 oz pomegranate juice
- 1/2 oz Cointreau
- 4 oz Prosecco or other sparkling wine
- 1 tsp pomegranate seeds optional
- rosemary or orange peel to garnish optional
Instructions
- Add 2 oz of chilled pomegranate juice and 1/2 oz Cointreau to champagne glass.
- Pour in chilled Prosecco or sparkling wine, tilting the glass slightly while pouring.
- If desired, top with fresh pomegranate seeds and garnish with a sprig of fresh rosemary or orange peel.
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Kathleen says
Used this recipe for our Xmas morning mimosas. Delicious. However when the rosemary garnish was placed in the drink, the champagne instantly and very aggressively fizzed spilling over the glass until the rosemary was removed. What’s up with that???