I’m sharing my Jack Frost Mimosa, a snowy-white holiday cocktail made with just a few simple ingredients to give your Christmas brunch a memorable signature drink.

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I bring out my Jack Frost Mimosa at holiday brunches because it always makes people stop and stare. The fizz from Prosecco or Champagne lifts the whole thing while white cranberry juice gives it that pale, frosted look that fools you into thinking its complicated.

It isnt though, its just few elegant things that somehow feel special. As a Holiday Mimosa this one is light, a little magical, and oddly addictive, you keep sipping even though you know you should save room for later.

Guests always ask for the recipe and I kind of smile because it feels like a tiny secret.

Ingredients

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Prosecco or Champagne: Bubbly base, bright acidity, almost no nutrients, mostly alcohol and calories.
White cranberry juice: Tart, light sweetness, some vitamin C but low fiber, adds freshness.
Vanilla vodka: Smooth vanilla flavor, boots sweetness and alcohol, no protein or fiber.
Blue curaçao: Bright blue color, slight orange bitter flavor, very sweet syrupy liqueur.
Coconut rum: Adds tropical coconut note, sweet and boozy, some small fat from coconut.
Sparkling sugar rim: Pure sugar crystals, crunchy rim, pure carbs so very sweet.
Sweetened shredded coconut: Adds snowy texture, slight chew, some fat and a bit of fiber.
Fresh cranberries: Tart garnish, little sweetness, contain vitamin C and a touch of fiber.
Rosemary sprigs: Fragrant herb, adds piney aroma, edible and has tiny antioxidants.
Edible silver glitter: Frosty sparkle, purely decorative, no nutrition, fun for presentation.

Ingredient Quantities

1 (750 ml) bottle Prosecco or Champagne chilled

1 cup (240 ml) white cranberry juice chilled

3 oz (90 ml) vanilla vodka

1 oz (30 ml) blue curaçao for color and a touch of orange flavor optional

1 oz (30 ml) coconut rum optional for a coconut note

1/4 cup (50 g) sparkling sugar or coarse sugar for rimming

1/4 cup (30 g) sweetened shredded coconut for rimming optional

Fresh cranberries about 1/2 cup for garnish

6 small rosemary sprigs for garnish optional

Pinch of edible silver glitter or pearl dust optional for a frosty look

How to Make this

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1. Chill the Prosecco or Champagne and your glasses for at least 30 minutes so every sip stays frosty.

2. Make the rim: pour the 1/4 cup sparkling sugar and 1/4 cup shredded coconut onto a shallow plate and mix. Wet the rim of each flute with a little white cranberry juice (or a touch of simple syrup) and dip into the sugar/coconut mix, press gently so it sticks, then set the glasses upright to dry a minute.

3. In a pitcher combine the 1 cup chilled white cranberry juice, 3 oz vanilla vodka, 1 oz blue curaçao (optional for color and a light orange note), and 1 oz coconut rum (optional). Stir gently to blend, taste and tweak if you want it stronger or sweeter.

4. Add a tiny pinch of edible silver glitter or pearl dust to the pitcher or sprinkle just a little into each glass for that frosty sparkle. Remember a little goes a long ways.

5. For best bubbles fill each rimmed flute about two thirds full with cold Prosecco or Champagne. Pour the sparkling first to avoid flattening it.

6. Top each flute with about
1.5 to 2 oz of the cranberry-vodka mix (or pour the mix into the pitcher and gently spoon into each glass). Stir gently once with a bar spoon so it blends but the fizz stays.

7. Garnish each glass with 2 or 3 fresh cranberries and tuck a small rosemary sprig in as a festive stirrer, or thread cranberries onto the rosemary for a pretty skewer.

8. Serve right away. Tip: don’t rim the glasses too far in advance or the sugar will get soggy, and don’t overdo the blue curaçao since it can make the drink too sweet or orangey. Enjoy.

Equipment Needed

1. Champagne flutes, about 6, chilled
2. Pitcher (about 1 quart) to mix the cranberry‑vodka stuff
3. Shallow plate or rim‑dipping dish for the sugar + coconut
4. Measuring cups and spoons (you’ll need a 1 cup measure)
5. Jigger or small measuring glass for the 1 oz / 3 oz pours
6. Long bar spoon or a long‑handled spoon for gentle stirring
7. Fridge or ice bucket to chill the Prosecco and glasses
8. Cocktail picks or small tongs for threading cranberries and rosemary
9. Small spoon or pinch tool for the edible glitter

FAQ

Q: How many servings does this recipe make?

A: About 8 to 10 mimosas depending on how full you pour. The whole mix is roughly 1.1 liters so if you fill flutes 4 to 5 oz each you’ll get right around that many servings.

Q: Can I make a non alcoholic version?

A: Yes. Swap the Prosecco for non alcoholic sparkling wine or soda water, replace vanilla vodka with vanilla syrup or a tiny bit of vanilla extract diluted in water, and use blue curaçao syrup or food coloring for color. Coconut rum can be replaced with coconut water or coconut syrup.

Q: What’s the easiest way to rim the glasses so the sugar sticks?

A: Wet the rim with a lemon wedge or a little simple syrup, then dip in sparkling sugar and/or shredded coconut. Chill the glasses first so the rim holds better, and press gently so the sugar stays put.

Q: Can I make this ahead of time?

A: Sort of. Mix the cranberry juice with the vodka and any liqueurs and keep chilled up to 24 hours. Don’t add the Prosecco until just before serving or it will go flat. Add garnishes right at service for best look.

Q: Is edible glitter safe to use?

A: Only use products labeled food grade or edible. Craft glitter is not safe to eat. A tiny pinch of edible silver glitter or pearl dust is plenty to get that frosty sparkle.

Q: What if I don’t have vanilla vodka or blue curaçao?

A: No problem. Use plain vodka plus a splash of vanilla syrup or extract for the vanilla note, and substitute blue curaçao with orange liqueur plus a drop of blue food coloring if you just want color. Prosecco can be swapped for Champagne or cava too.

Jack Frost Mimosa Recipe Substitutions and Variations

Prosecco or Champagne (750 ml): try Cava or another dry sparkling wine for similar bubbles; a dry sparkling rosé for a hint of berry; or a non alcoholic sparkling wine or chilled sparkling apple cider if you want booze free.
White cranberry juice (1 cup): swap with white grape juice for similar color and sweetness; pear or light apple juice plus a squeeze of lemon to brighten; or regular cranberry juice diluted with water or soda to tame the tartness.
Vanilla vodka (3 oz): use plain vodka plus 1/2 oz vanilla syrup or a few drops of vanilla extract; or a vanilla forward liqueur like Licor 43 or a vanilla infused rum for more body.
Blue curaçao (1 oz): substitute triple sec or Cointreau for the orange flavor then add a few drops of blue food coloring or butterfly pea syrup/blue spirulina for the blue hue; or use an alcohol free blue curaçao syrup.

Pro Tips

1) Chill everything and use frozen cranberries as ice. Keep the bottle and glasses cold so the bubbles last longer, and toss a few frozen cranberries in each flute instead of ice cubes so the drink doesnt get watered down.

2) Do the rim right and dont do it too early. Wet the rim with white cranberry juice or a little simple syrup then press gently into the sugar + coconut mix so it sticks. If you rim hours ahead the sugar goes soggy, so do it right before guests arrive.

3) Taste as you go and tame the sweetness. Blue curaçao and coconut rum add sugar, so start light and add more only if you want it sweeter. A tiny squeeze of fresh lime brightens the whole thing without making it weird.

4) Preserve the fizz and boost the aroma. Pour the sparkling first, then add just a splash of the mixer and stir very gently so you dont kill the bubbles. Bruise a rosemary sprig between your fingers before garnishing to wake up the smell, and use only a pinch of edible glitter so it looks frosty not fake.

Jack Frost Mimosa Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I'm sharing my Jack Frost Mimosa, a snowy-white holiday cocktail made with just a few simple ingredients to give your Christmas brunch a memorable signature drink.

Servings

servings

Calories

188

kcal

Equipment: 1. Champagne flutes, about 6, chilled
2. Pitcher (about 1 quart) to mix the cranberry‑vodka stuff
3. Shallow plate or rim‑dipping dish for the sugar + coconut
4. Measuring cups and spoons (you’ll need a 1 cup measure)
5. Jigger or small measuring glass for the 1 oz / 3 oz pours
6. Long bar spoon or a long‑handled spoon for gentle stirring
7. Fridge or ice bucket to chill the Prosecco and glasses
8. Cocktail picks or small tongs for threading cranberries and rosemary
9. Small spoon or pinch tool for the edible glitter

Ingredients

1 (750 ml) bottle Prosecco or Champagne chilled
1 cup (240 ml) white cranberry juice chilled
3 oz (90 ml) vanilla vodka
1 oz (30 ml) blue curaçao for color and a touch of orange flavor optional
1 oz (30 ml) coconut rum optional for a coconut note
1/4 cup (50 g) sparkling sugar or coarse sugar for rimming
1/4 cup (30 g) sweetened shredded coconut for rimming optional
Fresh cranberries about 1/2 cup for garnish
6 small rosemary sprigs for garnish optional
Pinch of edible silver glitter or pearl dust optional for a frosty look

Directions

Chill the Prosecco or Champagne and your glasses for at least 30 minutes so every sip stays frosty.
Make the rim: pour the 1/4 cup sparkling sugar and 1/4 cup shredded coconut onto a shallow plate and mix. Wet the rim of each flute with a little white cranberry juice (or a touch of simple syrup) and dip into the sugar/coconut mix, press gently so it sticks, then set the glasses upright to dry a minute.
In a pitcher combine the 1 cup chilled white cranberry juice, 3 oz vanilla vodka, 1 oz blue curaçao (optional for color and a light orange note), and 1 oz coconut rum (optional). Stir gently to blend, taste and tweak if you want it stronger or sweeter.
Add a tiny pinch of edible silver glitter or pearl dust to the pitcher or sprinkle just a little into each glass for that frosty sparkle. Remember a little goes a long ways.
For best bubbles fill each rimmed flute about two thirds full with cold Prosecco or Champagne. Pour the sparkling first to avoid flattening it.
Top each flute with about
5 to 2 oz of the cranberry-vodka mix (or pour the mix into the pitcher and gently spoon into each glass). Stir gently once with a bar spoon so it blends but the fizz stays.
Garnish each glass with 2 or 3 fresh cranberries and tuck a small rosemary sprig in as a festive stirrer, or thread cranberries onto the rosemary for a pretty skewer.
Serve right away. Tip: don’t rim the glasses too far in advance or the sugar will get soggy, and don’t overdo the blue curaçao since it can make the drink too sweet or orangey. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.