I’m sharing my Jack Frost Mimosa, a holiday brunch champagne cocktail topped with edible glitter and quick to assemble for Christmas parties.

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I can’t get over how this Jack Frost Mimosa lights up a holiday brunch. I started messing around with chilled champagne or prosecco and white cranberry juice and somehow it became my favorite simple showstopper.

Guests always ask what makes it sparkle, I usually shrug and blame a little edible shimmer. It looks exactly like a Winter Wonderland Mimosa Recipe you’d pin for Christmas but without the faff, and people think I worked harder on it than I did.

It’s the kind of drink that makes folks curious and eager to clink glasses, then ask for the recipe.

Ingredients

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Champagne adds bright bubbles and subtle sweetness, low calories, no fiber.
White cranberry juice brings tartness and antioxidants higher in carbs and sugar
Coconut rum gives coconut flavor and warmth, its adds alcohol calories and sugar.
Blue curaçao lightly colors and sweetens, mostly sugary, no real health benefit.
Simple syrup sweetens, pure sugar so watch portions no fiber or protein
Shredded coconut adds chew and tropical flavor, some healthy fats and fiber.
Fresh cranberries are tart and bright, low calories, vitamin C, can be bitter.
Rosemary or mint gives herbal aroma and garnish, minimal nutrition, big impact.

Ingredient Quantities

1 bottle (750 ml) chilled champagne or prosecco

2 cups (480 ml) white cranberry juice, chilled

3/4 cup (180 ml) coconut rum, chilled (or vanilla vodka)

2 tbsp blue curaçao, optional for pale blue color

1/4 cup (60 ml) simple syrup or agave, optional and to taste

1/2 cup sweetened shredded coconut

2 tbsp coarse sugar

Fresh cranberries (a small handful)

Small rosemary sprigs or mint for garnish

How to Make this

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1. Make sure everything is cold: chill the bottle of champagne or prosecco, the white cranberry juice and the coconut rum (or vanilla vodka) in the fridge for at least a few hours, if you forgot you can submerge the bottle in an ice water bath for 20 minutes to speed it up.

2. Toast the shredded coconut in a dry skillet over medium heat for 2 to 4 minutes, stirring, until lightly golden and fragrant, then let cool a bit. this brings out more flavor.

3. On a shallow plate mix the toasted sweetened shredded coconut with the 2 tablespoons coarse sugar, spread out so rims will pick up an even coating.

4. Pour a little of the optional simple syrup or agave into a small dish and brush or dip the rim of each flute so the coconut-sugar will stick, then press the rim into the coconut-sugar mix; set the glasses aside.

5. In a pitcher combine the 2 cups chilled white cranberry juice, 3/4 cup chilled coconut rum (or vanilla vodka if using), and the 2 tablespoons blue curaçao if you want a pale blue color; add up to 1/4 cup simple syrup or agave to taste, stir gently.

6. To assemble fill each rimmed flute about two thirds full with the juice-rum mix, then slowly top with chilled champagne or prosecco to keep the bubbles, pour over the back of a spoon if you need to slow it down.

7. For garnish thread a few fresh cranberries onto a small rosemary sprig or tuck a few cranberries and a mint sprig into each glass; freezing the cranberries first makes them look icy and keeps drinks colder without watering them down.

8. Serve immediately, tell guests to sip and enjoy, you can adjust sweetness next round if it’s too tart or too sweet.

Equipment Needed

1. Champagne flutes (4 to 8), rim-ready
2. Pitcher or large measuring jug for mixing
3. Measuring cups and measuring spoons
4. Shallow plate or small rimmed dish for coconut-sugar
5. Small bowl or ramekin for simple syrup or agave
6. Pastry brush or small spoon to wet rims
7. Dry skillet or frying pan for toasting coconut
8. Wooden spoon or heatproof spatula for stirring
9. Large bowl with ice or ice bucket plus tongs for chilling and ice bath
10. Baking sheet or tray for cooling toasted coconut and freezing cranberries

FAQ

Can I make this nonalcoholic?

Yes, totally. Use a good non alcoholic sparkling wine or club soda for the fizz and swap the coconut rum for chilled coconut water plus a splash of vanilla extract. It won't be identical but it's tasty and festive.

How do I get the coconut and sugar rim to stick?

Wet the glass rim with simple syrup or a lime wedge, then press into a shallow plate with the shredded coconut and coarse sugar. Give it a gentle press so it sticks, then chill the glass for a few minutes so it sets.

What if I only have regular cranberry juice?

Regular (red) cranberry juice will work but it will change the color and make the drink darker and tarter. If you want the pale frosty look, try mixing a little white grape juice with red cranberry to lighten it, and taste for sweetness.

Can I prep anything ahead of time?

Yes. Make the simple syrup and the coconut-sugar rim mix a day ahead, and chill the juices and rum. Don’t mix in the champagne until right before serving or you'll lose the bubbles.

Do I need blue curaçao? I don't have any.

No, it's optional and mostly for color. You can skip it, or use a drop of blue food coloring if you want pale blue. Keep in mind curaçao adds a little orange flavor, so omitting it slightly changes the taste.

How can I keep the champagne from going flat at a party?

Keep the bottle in an ice bucket until you're ready to pour, open it just before serving, pour gently at an angle, and only top off glasses as needed. Don't stir the drinks much, that kills the bubbles faster.

Jack Frost Mimosa Recipe Substitutions and Variations

Champagne or prosecco: swap with any brut sparkling wine or cava, or for a non-alc version use chilled sparkling white grape juice or club soda plus a splash of apple juice, works great.
White cranberry juice: use regular cranberry juice diluted 1:1 with water or use white grape juice instead if you want it sweeter and less tart.
Coconut rum: Malibu or any coconut-flavored liqueur is an easy swap, or use light rum with a drop of coconut extract; for no booze try coconut water plus a little coconut syrup.
Blue curaçao: replace with triple sec plus a few drops of blue food coloring, or use blueberry syrup for both color and flavor, or just skip it if you dont care about the pale blue look.

Pro Tips

1) Chill everything and the glasses, trust me bubbles die fast if stuff is warm. If you ran out of time toss bottles and juice in an ice water bath for 20 minutes and freeze the cranberries so they act like cute ice cubes that wont water the drink down.

2) Toast the coconut light, not dark, or it goes bitter. Let it cool completely before mixing with the coarse sugar, then press the rim gently and rotate so the coating sits even, not clumpy.

3) Taste the rum/juice mix before you add the bubbly, champagne will change the sweetness. Add simple syrup in tiny amounts, and remember vanilla vodka or extra curaçao will make it sweeter so cut back on syrup if you used those.

4) Pouring matters, pour the juice-rum mix first then very slowly top with the sparkling wine, pour over the back of a spoon or tilt the glass to keep the bubbles. Assemble right before serving so the rim stays crunchy and the fizz stays lively.

Jack Frost Mimosa Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Jack Frost Mimosa, a holiday brunch champagne cocktail topped with edible glitter and quick to assemble for Christmas parties.

Servings

servings

Calories

216

kcal

Equipment: 1. Champagne flutes (4 to 8), rim-ready
2. Pitcher or large measuring jug for mixing
3. Measuring cups and measuring spoons
4. Shallow plate or small rimmed dish for coconut-sugar
5. Small bowl or ramekin for simple syrup or agave
6. Pastry brush or small spoon to wet rims
7. Dry skillet or frying pan for toasting coconut
8. Wooden spoon or heatproof spatula for stirring
9. Large bowl with ice or ice bucket plus tongs for chilling and ice bath
10. Baking sheet or tray for cooling toasted coconut and freezing cranberries

Ingredients

1 bottle (750 ml) chilled champagne or prosecco
2 cups (480 ml) white cranberry juice, chilled
3/4 cup (180 ml) coconut rum, chilled (or vanilla vodka)
2 tbsp blue curaçao, optional for pale blue color
1/4 cup (60 ml) simple syrup or agave, optional and to taste
1/2 cup sweetened shredded coconut
2 tbsp coarse sugar
Fresh cranberries (a small handful)
Small rosemary sprigs or mint for garnish

Directions

Make sure everything is cold: chill the bottle of champagne or prosecco, the white cranberry juice and the coconut rum (or vanilla vodka) in the fridge for at least a few hours, if you forgot you can submerge the bottle in an ice water bath for 20 minutes to speed it up.
Toast the shredded coconut in a dry skillet over medium heat for 2 to 4 minutes, stirring, until lightly golden and fragrant, then let cool a bit. this brings out more flavor.
On a shallow plate mix the toasted sweetened shredded coconut with the 2 tablespoons coarse sugar, spread out so rims will pick up an even coating.
Pour a little of the optional simple syrup or agave into a small dish and brush or dip the rim of each flute so the coconut-sugar will stick, then press the rim into the coconut-sugar mix; set the glasses aside.
In a pitcher combine the 2 cups chilled white cranberry juice, 3/4 cup chilled coconut rum (or vanilla vodka if using), and the 2 tablespoons blue curaçao if you want a pale blue color; add up to 1/4 cup simple syrup or agave to taste, stir gently.
To assemble fill each rimmed flute about two thirds full with the juice-rum mix, then slowly top with chilled champagne or prosecco to keep the bubbles, pour over the back of a spoon if you need to slow it down.
For garnish thread a few fresh cranberries onto a small rosemary sprig or tuck a few cranberries and a mint sprig into each glass; freezing the cranberries first makes them look icy and keeps drinks colder without watering them down.
Serve immediately, tell guests to sip and enjoy, you can adjust sweetness next round if it's too tart or too sweet.

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.