Mistletoe Mimosas bring a bright, festive splash to holiday gatherings. They look pretty, taste crisp, and feel special thanks to cranberry-and-rosemary ice cubes. You can make them with champagne or a non-alcoholic sparkling apple cider for kids and designated drivers. They take a little freezer time, but assembly is easy and quick when guests arrive.
Why this cocktail is perfect for the holidays
This drink feels festive without extra fuss. Cranberry ice cubes add color and flavor, and rosemary sprigs make each glass look elegant. Use bubbly for an adult version or sparkling apple cider as a mocktail. It’s a simple way to lift any holiday brunch or party.
Step-by-step: How to make Mistletoe Mimosas
Ingredients:
- 1 cup fresh cranberries
- 6 sprigs fresh rosemary
- 1/2 cup cranberry juice cocktail
- 1/2 cup apple juice
- 1 bottle (750 ml) champagne, chilled (Mocktail Version: sparkling apple cider)
- Ice cube molds
- Cocktail glasses
Directions:
- Place about 12 cranberries in each ice cube mold. (This can represent the 12 days of Christmas, or use however many you like.)
- Pour cranberry juice into each mold until it is halfway full.
- Top off each mold with apple juice. Leave a little space at the top so the liquid can expand when it freezes.
- Add one sprig of rosemary to each mold.
- Carefully move the tray to the freezer and freeze overnight until solid.
- When ready to serve, gently push the mistletoe ice cubes out of the molds and place them in cocktail glasses.
- Pour chilled champagne (or sparkling apple cider) over the ice cubes. Raise your glass and enjoy.
- Note: These ice cubes stay best in the freezer for about five days. The rosemary will wilt over time, so serve within that window.
Best way to serve your Mistletoe Mimosas
Use clear cocktail or champagne glasses so the cranberry ice looks pretty. Place one or two mistletoe ice cubes in each glass, then pour the bubbly slowly to avoid overflow. Offer both champagne and a sparkling cider so everyone can choose.
How to store leftover components
- Keep extra cranberry-rosemary ice cubes in the freezer, covered or in a sealed bag, up to five days.
- Store unopened champagne in a cool, dark place. Once opened, reseal and keep in the fridge; drink within a day or two for best bubbles.
- Leftover juices keep in the refrigerator for several days.
Tips for a smooth, tasty result
- Don’t overfill molds — leave room for expansion.
- Freeze overnight to make sure cubes are fully solid.
- If rosemary floats and shifts, freeze the mold for 30–45 minutes first, then add a second small pour to lock sprigs in place.
- Use fresh cranberries for the best color and snap.
- Chill glasses before serving to keep the drink colder longer.
Simple variations to try
- Add a small orange zest strip to each mold for extra citrus aroma.
- Swap apple juice for pear juice for a milder flavor.
- Use prosecco or cava instead of champagne for a different price point or flavor.
- For a sweeter mocktail, use a sweeter sparkling apple cider.
Nutritional information (approximate)
Per serving (one champagne flute with one mistletoe cube): about 80–140 calories. The exact amount depends on the bubbly and the juice amounts. Alcohol-free versions will typically be on the lower end of that range.
Family-friendly serving ideas
- Make mocktail versions for kids with sparkling apple cider in small glasses.
- Serve at a holiday brunch with mini quiches and fruit.
- Offer a non-alcoholic pitcher at a family table so everyone can toast together.
What to serve alongside these mimosas
- Light pastries: scones, croissants, or cinnamon rolls.
- Savory brunch items: smoked salmon, bagels, quiche, or a cheese board.
- Sweet bites: cranberry thumbprint cookies or shortbread.
Frequently Asked Questions
Q: How long do the mistletoe ice cubes last in the freezer?
A: They keep about five days. The rosemary will brown or wilt after that, so use them within that time.
Q: Can I make the ice cubes ahead of time?
A: Yes. Freeze them up to five days before and keep them in a sealed container.
Q: What if the rosemary floats and won’t stay in place?
A: Freeze the molds halfway first for 30–45 minutes, then press the rosemary in and top with the remaining liquid.
Q: Can I use frozen cranberries instead of fresh?
A: Yes, frozen cranberries work but may release more color and can slightly cloud the ice.
Q: How many cubes per bottle of champagne should I plan for?
A: Plan 8–10 servings per 750 ml bottle with one to two cubes per glass, depending on glass size.
Conclusion
If you want another take on this festive drink, check out Mistletoe Mimosas – Maria’s Munchies for more ideas. For a detailed holiday-focused version and tips, read Mistletoe Mimosas: The Ultimate Holiday Cocktail. If you like brunch-style mimosas, this Christmas Mimosas – Christmas Morning Mimosas page has useful variations and presentation tips.
Mistletoe Mimosas
Ingredients
For the Ice Cubes
- 1 cup fresh cranberries Use fresh for best flavor and color.
- 6 sprigs fresh rosemary Will wilt over time; use fresh.
- 1/2 cup cranberry juice cocktail
- 1/2 cup apple juice Can be substituted with pear juice for different flavor.
For Serving
- 1 bottle champagne (750 ml), chilled Substitute with sparkling apple cider for mocktail version.
- to taste units ice cube molds To shape the ice cubes.
- to taste units cocktail glasses Use clear glasses to showcase the ice.
Instructions
Preparation of Ice Cubes
- Place about 12 cranberries in each ice cube mold.
- Pour cranberry juice into each mold until halfway full.
- Top each mold with apple juice, leaving a little space at the top for expansion.
- Add one sprig of rosemary to each mold.
- Move the tray to the freezer and freeze overnight until solid.
Serving Mimosas
- Gently push the mistletoe ice cubes out of the molds and place them in cocktail glasses.
- Pour chilled champagne or sparkling apple cider over the ice cubes and enjoy.
