I remember the first time I decided to scale up a classic mimosa for a holiday brunch. I was tired of playing bartender all morning, stuck juicing oranges while my guests mingled. I wanted something I could mix up once, set out, and forget. That’s how I landed on this Holiday Batch Mimosa. The moment I combined the tart cranberry with the sweet pineapple and the warm hint of orange liqueur, my kitchen smelled like a festive, tropical winter wonderland. It was the effortless, celebratory anchor my gathering needed, and it’s become my non-negotiable holiday starter ever since.
Ingredients
- 1 cup cranberry juice
- 1/2 cup pineapple juice
- 1/4 cup orange liqueur
Now, let’s talk about these ingredients, because quality and choices here make all the difference. For the cranberry juice, I insist on 100% juice, not a cocktail blend. The cocktail versions are often too sweet and lack that deep, tart backbone that plays so beautifully against the other flavors. The pineapple juice is your sunshine—go for the good stuff in the carton, not a “from concentrate” can if you can help it; the flavor is just brighter. As for the orange liqueur, this is your secret weapon. I’ve tried both Cointreau and a good triple sec, and while both work, Cointreau has a cleaner, more refined orange essence that truly elevates the drink. Don’t skip it; it makes a huge difference between a good mimosa and a spectacular one.
Equipment Needed
- A large pitcher or a stylish drink dispenser
- A long-handled spoon for gentle stirring
- Champagne flutes or your favorite cocktail glasses
You don’t need much to make magic happen here, but your choice of vessel matters. I used to just use a basic glass pitcher, but investing in a nice beverage dispenser with a tap has been a game-changer for serving. It keeps everything cold and looks so elegant on the table. The long spoon is crucial—you need to stir the batch gently to combine the juices and liqueur before you add the bubbly. I learned the hard way that if you add the champagne first and then try to stir, you’ll deflate all those beautiful bubbles before anyone even gets a sip. Trust me, order of operations is key!
Step-by-Step Instructions
First, I pour the cranberry juice, pineapple juice, and orange liqueur directly into my clean, dry pitcher. I give this a really good, but gentle, stir with that long spoon. This is the moment the color becomes this gorgeous, radiant ruby-red sunset hue. I sometimes do this step the night before and let it chill, covered, in the fridge. It allows the flavors to marry beautifully, and it’s one less thing to do when guests arrive. The morning of, I just pull it out and let it sit on the counter for about 10 minutes—adding ice-cold champagne to an ice-cold mix can sometimes dull the flavors a tad.
When it’s almost time to serve, I grab my well-chilled bottle of dry sparkling wine. Here’s my personal rule: you don’t need to break the bank, but don’t grab the very cheapest bottle either. A nice, dry Prosecco, Cava, or Brut Champagne works perfectly. I slowly pour the sparkling wine into the pitcher with the juice mixture. I never stir it again at this point! I just let it float and mingle on its own. The effervescence creates a lovely layered effect that’s part of the charm.(See the next page below to continue…)