Pomegranate Mimosas

This Holiday Pomegranate Mimosa is a sweet and delicious twist on a traditional mimosa. Perfect for any holiday brunch or party, and so easy to make! With two different ways to create these mimosas, they’re both equally fun and festive. Enjoy! And Happy Holidays!

I completed class 6 of 11 this week. A little more than halfway through my master’s and I’d say that calls for a celebration! Am I right?! There have been some challenging times this past year balancing work and school, so suffice it to say that I’m glad year 1 is done and there are only 5 more classes to go. Which brings me to these Pomegranate Mimosas.

The holidays are right around the corner and ’tis the season for great food, festivities, and celebrations. Whether you’re celebrating something special or it’s just the holidays, that means a festive drink or two is in store. And while I’m not that much of a drinker, it’s funny because my drink ‘recipes’ seem to do best on the blog. Now if only I could get better at capturing their pictures here in sunny South Florida! Without further ado, the recipe aka the ‘non-recipe’ for these Pomegranate Mimosas.

Ingredients: Pomegranate Mimosas

• Pomegranate Juice: Traditional mimosas are made with orange juice. However, to keep this fun and festive this holiday season I went with a red juice. It’s the best part of creating drink ‘recipes’, there really are endless combinations.
• Pomegranate Ice Cubes: These are completely optional and extra I know. If you do have time and make the ice cubes ahead of time, you can simply place the ice cubes in the glass and pour your champagne over the ice cubes. No melted down drinks here.
• Prosecco/Champagne: Choosing what type champagne and/or prosecco is purely a personal choice. You could opt for a pink rosé option to make it really festive and stick with the color hue. I’ll typically buy individual champagne bottles to have on hand versus having a full size bottle of champagne as it’s just myself. Again, this makes for a great drink to make for crowds since it is only two ingredients. Choose high-quality prosecco/champagne.

How To Make Pomegranate Mimosas

1. Run: a slice of lime around the rim of the champagne flutes.
2. Dip: glass rims in granulated sugar. This too is extra and optional.
3. Add: prosecco/champagne to the champagne glasses first. This way, the cocktail mixes on its own and won’t make a sticky mess at the top of the glass and/or bubble over.
4. Top: off with an equal part of pomegranate juice.
5. Add: a spoonful of pomegranate seeds and a sprig of fresh rosemary for a garnish, *optional.
6. *Optional: Another way to create these pomegranate mimosas is to place 2-3 Pomegranate Ice Cubes in the champagne glass and then top with prosecco/champagne. The ice cubes will melt and your drink won’t be watered down. Festive, fun, and a nice added touch! Yes it’s an extra step, however, if you have the time and prefer to make them this way, it’s a tad more impressive.

Recipe Tips For Making Mimosas

As easy as a mimosa is to make, here are a few helpful tips and tricks for making THE perfect cocktail.

1. Select your bubbly – mimosas are traditionally made with champagne, however, it can be expensive to get true champagne. A dry Prosecco (Italian sparkling wine) or Cava (Spanish sparkling wine) are fantastic, and cheaper alternatives. If you are using champagne, a dry Brut is best. As this is a blended drink, a moderate to low priced bottle will work just fine, however, as it’s only 2 ingredients, sometimes I say go for the expensive one! And if you simply want to make a mocktail, you can always use a sparkling water.
2. Use a real champagne flute – and no, it’s not just to look all fancy. The narrow mouth of the flute decreases the surface area, which allows for the bubbles and carbonation to keep on bubbling.  A little science behind this for a perfect mimosa! (my glass is for show, however, I do have the more narrow glass as well)
3. Find a good ratio – a good mimosa shouldn’t be overly sweet, however, for this recipe I used equal parts pomegranate juice with the Prosecco as pomegranate juice can be a little on the tart side. You could use the ratio of 2/3 sparkling wine to 1/3 fruit juice.  And if you prefer a slightly sweeter version, try 1/4 sparkling wine to 3/4 fruit juice.
4. Sparkling wine first – While this is really a preference, what I’ve noticed is that in making these cocktails it is far easier if you add the bubbly first.  If you do it the other way, it’s really difficult to pour the sparkling wine on top of the juice without it bubbling up so much that it overflows, which turns into a sticky mess, not to mention would waste precious champagne!
5. Don’t stir – the bubbles in the sparkling wine mix the drink, and stirring can cause the drink to go flat faster.

Other Holiday Drinks

• Champagne Sorbet Cocktails
• Fall Sangria
• Blood Orange Gin