How to: Cranberry Rosemary Mimosa
Mimosas are one of my favorite social drinks! They usually mean you’re celebrating a Sunday with good friends and they are one of the few encouraged forms of drinking before noon. While most of us are accustomed to the standard champagne-and-orange-juice mimosa, I decided to make an elevated version that is perfect for Thanksgiving!
Making your own simple syrup is really, really easy and it is a great way to step up your mimosa game and impress your friends and family. Adding rosemary simply syrup cuts back the tartness from cranberry juice and sweetens up your drink. Using an extra dry champagne will balance out that sweetness and you will end up with a really tasty drink! Go the extra mile and frost your own cranberries for a garnish. You can make them the night before and it requires minimal effort. Spear them with a sprig to rosemary and you might even be able to impress the family grinch.
Scroll down for details on how to make your own rosemary simple syrup and frosted cranberries!
Cranberry Rosemary Mimosa
1 oz. Cranberry Juice
1/2 oz. Rosemary Simple Syrup
Frosted Cranberries on Rosemary Stick for Garnish
Look, some people like their mimosas with a single drop of juice (I’m looking at you, Dad). Others like their mimosas with less champagne and more juice. Make your mimosa however you want - just remember to drink responsibly!
Homemade Rosemary Syrup
1 Cup Water
1 Cup White Sugar
4-ish Sprigs of Rosemary
Roughly chop your rosemary.
Add all of your ingredients into a medium sauce pan and bring to a boil.
It will only take about a minute of boiling for the sugar to dissolve. Stir the mixture well. Once the sugar is dissolved, remove from the heat and leave it alone for at least 30 minutes.
Pour it through a strainer into a glass jar. Enjoy!
1 Egg White
2 Tbsp Water
1 Cup White Sugar
Gently mix the egg white and the water in a medium sized bowl.
Add cranberries to bowl and mix thorougly so the cranberries are completely coated.
Spread out parchment paper on a baking sheet and evenly spread out sugar.
Roll cranberries in the sugar until they’re covered.
Let them air dry for about two hours.
Using a skewer or something similar, poke through the middle of a few cranberries.
Destem about half of a rosemary sprig and push the stem through the hole in the cranberry.
Stack at least three cranberries onto the stem.
Marvel at your cute garnish.