This festive pomegranate mimosa is made with a cardamom and orange simple syrup for a fresh yet warming holiday cocktail.
Pop the bubbly, the holidays are here! I love sharing fun and festive drinks with family and friends, and this pomegranate mimosa is perfect for the occasion! Cheers to good food, holiday cocktails, and the most wonderful time of the year!
Every good holiday cocktail starts with seasonal flavor like pomegranate or citrus fruits. For this mimosa, we use both! Pomegranate juice is combined with an easy to make cardamom orange simple syrup. It’s the perfect combo of deep richness and a light floral note.
These pomegranate mimosas are perfect for holiday get-togethers or Christmas morning. They are so easy to make and super fresh tasting. I’ve got all the tips and tricks to help you make these in a breeze so you can get back to what matters most- spending time with your loved ones.
Pomegranate mimosa ingredients
- Exta dry champagne– My all time favorite champagne to use is Brut Chandon. It’s the perfect champagne for mimosas because it’s not sweet (allowing the juice to add the full flavor), and it’s perfectly bubbly! It’s also a very affordable and great quality champagne made in California. It’s generally between $18-25 dollars, making it an affordable entertaining cocktail.
- Pomegranate juice– You can use bottled pomegranate juice for this recipe to make things easier, or you can juice a pomegranate yourself for the freshest flavor.
- Sugar– Opt for raw, unbleached sugar for the best flavor. My personal favorite is Florida Crystals. The sugar is combined with water, cardamom, and an orange to create the simple syrup.
- Whole cardamom pods– You can find whole cardamom pods in the spice aisle of most well stocked grocery stores. I do not recommend using ground cardamom for this recipe.
- Navel orange– The peel of the orange is added to the simple syrup to add a delicate and fresh floral note.
What kind of champagne to use
Dry champagne is perfect for this recipe because it allows the sweetness to come from the simple syrup. My favorite go to is Brut Chandon- it is an affordable and good quality champagne to use.
Pomegranate mimosa ratios
The perfect mimosa has about 2/3 champagne and 1/3 juice. This ratio allows the juice to perfectly flavor the drink without watering it down. Of course, like all recipes, feel free to explore to find what suites your palate.
No champagne? No problem
You can switch this Christmas cocktail up by using other bubbly drinks like sparkling white wines, Prosecco, Cava (Spanish sparkling wine), or Lambrusco.
Make it ahead of time
I recommend making the simple syrup ahead of time. The simple syrup only take 20 minutes to make, but it needs time to cool so it doesn’t warm your cocktail. You can make this simple syrup ahead of time, and it can keep in the fridge for up to 2 weeks.
Use champagne flutes
Champagne flutes are designed to keep the drink bubbly and carbonated. The limited surface area of the narrow mouth of the champagne flutes allows the drink to maintain its carbonation for longer.
It’s all about the garnishes
This drink is already super delicious but let’s kick it up a notch with garnishes! I like to rub a cut lime around the edge of the glass, then dip it in granulated sugar. When the drink is poured, add some pomegranate arils or fresh cranberries. Top this drink with some greenery like rosemary for a pop of color.
How to make pomegeranate mimosas
This Christmas cocktail is super easy to make and makes quite the impression on holiday guests! You are going to love how easily this drink comes together!
- Make the simple syrup. Place a small pot over medium heat. Once the pan is hot, add the cardamom pods and allow them to brown for 2 minutes. Add the sugar, water, and orange peel to the pot, then stir well. Reduce the heat to medium low and continue to cook for 20 minutes. Stir the mixture every few minutes so the sugar dissolves and it does not burn. Once the simple syrup is done cooking, strain the cardamom and orange peel from the simple syrup and discard them. Bottle the simple syrup and place it in the fridge until it is cool.
- Prepare the glasses. Rub a lime around the edge of the glasses. Dip the glasses in a small bowl of sugar to create a sugared rim on the glasses. Collect your garnishes if you are using any and place them to the side.
- Pour the bubbly. First, pop the champagne! Tilt the glass and pour the bubbly against the side of the glass to ensure it will not overflow. Fill the glass 2/3 full.
- Combine the juice and simple syrup. Add the pomegranate juice and simple syrup to a shaker or cup with a lid, then shake to combine. Add this juice mixture to the glass until it is nearly full.
- Top with garnishes. Add the fresh sprigs of rosemary to the glasses and top with pomegranate arils or cranberries. Cheers!
Spiced Pomegranate Mimosa
- Champagne flutes
- 1 lime sliced into wedges
- 1/4 cup sugar
- 1 750 ml Brut Chandon champagne
- 2 cups pomegranate juice
Cardamom orange simple syrup
- 2 tbsp cardamom pods
- 1 cup sugar
- 1/2 cup water
- 1 navel orange peeled
- 6 sprigs of rosemary
- 1 cup pomegranate arils
- Make the simple syrup. Place a small pot over medium heat. Once the pot is hot, add the cardamom pods and allow them to brown for 2 minutes. Add the sugar, water, and orange peel to the pot, then stir well. Cook the mixture for 20 minutes and continue to stir occassionally. Once the simple syrup is done cooking, strain the mixture and discard the orange peel and cardamom peels. Bottle the simple syrup and place it in the fridge to cool.
- Sugar the champagne flute rims. Pour the sugar in a bowl. Rub the lime wedge around the mouth of the flute. Dunk the mouth of the flute into the sugar, then place the flutes to the side.
- Combine the juice and simple syrup. Add the pomegranate juice and simple syrup together in a shaker or cup and shake until it is well combined.
- Pop the champagne. Carefully pop the champagne with the bottle opening facing away from you. Tilt the flutes at an angle and pour the champagne against the side of the glass. Fill the glass 2/3 full with champagne.
- Add the juice. Pour the juice into the flutes (about 1/3 juice to 2/3 champagne).
- Top with garnishes. Add pomegranate arils and a sprig of rosemary to the glass, then serve. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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