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Dress your plain old mimosa up for the holidays. Make Cranberry Mimosas…perfect for brunch, lunch or even a late night toast.

I remember when mimosas used to be a cocktail that you would only drink on very special occasions. And I am so happy that isn’t the case any longer. At our house, mimosas are an every weekend kinda of drink. Along with them being a “regular” for us, we rarely make a traditional orange juice mimosa. We like them will all different juice flavors. But my favorites are Cranberry Mimosas. I also usually use Prosecco, rather than Champagne, in my mimosas for a couple of reasons:

It’s usually much less expensive.
It’s a little bit lighter.
It’s a little bit sweeter although I buy brut Prosecco because I am not fond of sweet wines.
It pairs well with fruit juices.

For the holidays, I dress them up with sprigs of fresh rosemary to give them a deep earthy aroma and a slight hint of earthy flavor. I also use Sugar Cranberries and skewer them on fancy toothpicks. In fact, I am obsessed with these beaded toothpicks – they are really fun and a bit fancy.