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Make Me a Cocktail

Cranberry-Ginger Mimosa
Cocktail recipe

This cocktail is part of our Christmas 2026 collection. Find out more
The Cranberry-Ginger Mimosa is a seasonal riff on the brunch classic, swapping the traditional orange juice for cranberry juice and... ... more The Cranberry-Ginger Mimosa is a seasonal riff on the brunch classic, swapping the traditional orange juice for cranberry juice and adding ginger beer for extra zip and effervescence. It’s presented as a simple, celebratory sparkler that suits the festive season thanks to its bright colour, tart-fruity backbone and warming ginger spice. Unlike many Champagne cocktails that lean spirit-forward, this one stays comparatively low in alcohol because the sparkling wine is diluted with juice and ginger beer. The result is crisp, lightly sweet-tart, and bubbly, with a gentle ginger bite that keeps it from tasting one-note. It’s ideal as an easy welcome drink for parties or a light aperitif when you want something festive without turning the occasion into a heavy pour.
Base ingredient
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Champagne / prosecco
Calories
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115 calories
Garnish
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Skewered sugared cranberries
Alcohol content
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7.2% | 1.3 units *

Tags

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Christmas cocktail
Champagne / prosecco ingredient icon
Champagne / prosecco cocktails
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3-ingredient cocktail
Fruity
Brunch

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Method
How to make a Cranberry-Ginger Mimosa

Serves 1 · Takes 5 minutes
Champagne / prosecco to top (about 60 ml), Ginger beer 60 ml, Cranberry juice 60 ml
Measure the ginger beer and cranberry juice directly into a chilled Champagne flute
Top the glass with well-chilled Champagne (or another sparkling wine), pouring gently to preserve carbonation
Give it a brief, careful lift with a bar spoon if needed to integrate without knocking out bubbles
Finish by garnishing with skewered sugared cranberries and serve immediately
~ The recipe specifies Champagne "to top". Estimated at ~60 ml in a standard Champagne flute given the other measured ingredients (60 ml ginger beer + 60 ml cranberry juice). Use a drier sparkling wine if you want to reduce perceived sweetness. ~

Power tips
Elevate the Cranberry-Ginger Mimosa with these master mixologist tips

Acid/sugar calibration: cranberry juice swings wildly between brands (from cocktail-sweet to aggressively tart). Before service, taste your cranberry and decide whether you need 5–10 ml simple syrup (1:1) OR 5 ml fresh lemon to sharpen. The goal is a ‘bright snap’ without the ginger beer turning medicinal or the sparkling wine tasting thin. If you sweeten, do it in the juice/ginger base—never in the sparkling wine.
Build order + bubble discipline: pour cranberry first, then ginger beer down the inside of the flute to minimize agitation. Top with sparkling wine last, poured slowly down a bar spoon or the glass wall. Skip stirring whenever possible—two gentle ‘lifts’ with a bar spoon is the absolute max. This preserves mousse and keeps the ginger aromatics floating on the nose instead of going flat.

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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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