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  • Author: Morgan
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 8 mimosas 1x


  • 1 bunch fresh rosemary, divided into sprigs
  • 1/2 cup simple syrup
  • 1/2 cup granulated sugar
  • 1/2 cup cranberry sauce
  • 1 (750 ml) bottle chilled dry sparkling wine
  • 3 cups (750 ml) chilled orange juice (freshly squeezed is best)
  • Orange wheels, to garnish


  1. Line a baking sheet with parchment paper and set aside.
  2. Dip the rosemary sprigs, one at a time, in the simple syrup. Let the excess drip off and roll the rosemary in the granulated sugar, to coat. Place on a baking sheet and repeat for all of the rosemary. Refrigerate for 5 minutes.
  3. Drop a spoonful of cranberry sauce in the bottom of each champagne flute. Fill the champagne flutes 1/2 full with orange juice. Top with sparkling wine. Garnish with the sugared rosemary and orange wheels.