Viral Spiced Cranberry Mimosa: Christmas Poinsettia Cocktail (5-Minute Holiday Brunch Drink)

The spiced cranberry mimosa has officially taken over holiday Pinterest boards this season, and it is easy to see why. It is the perfect five-minute Christmas morning drink: a jewel-toned cranberry base kissed with cinnamon, orange, and a whisper of ginger, then crowned with icy sparkling wine. It looks like something from a fancy brunch restaurant, but you can stir it together in a regular kitchen with zero bartending skills.

Also known as the poinsettia cocktail, this festive sipper has been popping up all over social media this November, from cozy Christmas brunch reels to full-on holiday cocktail spreads. The appeal is obvious — it is red, green, sparkly, and it practically begs to be photographed. But beyond the good looks, the flavor is genuinely delicious: tart cranberry balanced by warm holiday spices and just enough sweetness to make it dangerously drinkable.

What makes this version special is the quick spiced cranberry syrup. Simmering real cranberry juice with cinnamon sticks, orange zest, and ginger for just a few minutes adds a depth that plain juice cannot touch. Make the syrup the night before, chill your bottle of prosecco, and on Christmas morning you are exactly ninety seconds away from a toast-worthy drink.

Grab a bottle of chilled prosecco, a few festive garnishes, and your prettiest flutes — this spiced cranberry mimosa is about to become the new Christmas morning tradition at your house.

Why You’ll Love This Spiced Cranberry Mimosa

It takes five minutes, yet tastes like something you planned for days. The cranberry base is tart and refreshing, the spices add a cozy holiday warmth, and the bubbles keep every sip light and celebratory. It is also endlessly flexible: make it with champagne, prosecco, or cava, dial the spice up or down, or swap in sparkling water for a pretty non-alcoholic version the whole family can enjoy.

Ingredients

For the spiced cranberry syrup (makes about 1 cup):

1 cup unsweetened cranberry juice (not cranberry cocktail); 1/3 cup granulated sugar; 2 cinnamon sticks; 1 strip orange zest, about 2 inches long; 1 small slice fresh ginger (about the size of a quarter, peeled); 2 whole cloves; a tiny pinch of salt.

For each mimosa:

1 1/2 tablespoons spiced cranberry syrup; 4 to 5 ounces chilled prosecco, champagne, or cava; fresh cranberries and a small sprig of rosemary, for garnish; granulated sugar for rimming glasses (optional).

Instructions

1. Make the spiced cranberry syrup. In a small saucepan, combine the cranberry juice, sugar, cinnamon sticks, orange zest, ginger, cloves, and salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then reduce the heat to low and let it steep for 8 to 10 minutes. It should smell like Christmas. Do not let it boil hard — you want to infuse the spices, not reduce it to jelly.

2. Strain and chill. Remove from the heat and fish out the cinnamon sticks, orange zest, ginger, and cloves (or pour through a fine-mesh strainer into a jar). Let it cool to room temperature, then refrigerate for at least 1 hour. The syrup keeps for up to 1 week in the fridge.

3. Prep your glasses (optional but pretty). If you want a sugared rim, run a spent orange wedge or a damp paper towel around the rim of each champagne flute and dip the rim into a shallow plate of granulated sugar. Twirl gently so it sticks.

4. Build the mimosa. Pour 1 1/2 tablespoons of the chilled spiced cranberry syrup into the bottom of each flute. Slowly tilt the glass and pour the prosecco down the side — this keeps the bubbles alive. Give it one gentle stir.

5. Garnish and serve immediately. Drop in 3 to 4 fresh cranberries and tuck in a small rosemary sprig. Serve right away while it is cold and fizzy.

Tips for the Perfect Mimosa

Chill everything. Cold juice, cold syrup, cold bottle, cold glasses — warm ingredients kill the fizz fast. Use a brut or dry prosecco rather than extra-dry or sweet; the syrup already brings the sweetness. Taste your syrup before assembling: if your cranberry juice was very tart, add another teaspoon or two of sugar while it is still warm. And always pour the syrup first, then the bubbles — pouring sparkling wine over the syrup mixes everything gently without flattening it.

Make-Ahead & Storage

The spiced cranberry syrup is the make-ahead hero: stir it together the night before, strain, and refrigerate. It actually tastes better the next day as the spices mellow into the juice. Store it in a sealed jar in the fridge for up to 1 week. Assemble each mimosa to order — once poured, the bubbles fade within 30 minutes, so save the pour for when guests are seated. Sugared cranberry garnish can be made a day ahead: dip cranberries in leftover syrup, roll in sugar, and let them dry on parchment.

Nutrition (per serving, estimated)

Calories: ~140 | Carbs: ~16g | Sugar: ~14g | Protein: ~0g | Fat: 0g | Sodium: ~5mg. These are estimates only and will vary with your choice of sparkling wine and how sweet you make the syrup.