CHRISTMAS MORNING MIMOSAS #sangria #cocktail #part #healthydrink #fresh
I have an incredibly, embarrassingly simple formula for you today, however it brings me so much bliss that I couldn't NOT share it! On the off chance that you've been tracking with my 12 days of Christmas recordings, you likely realize that last year, I shot this formula finally and the photographs were a wreck. It wasn't something that I could reshoot and I was simply… DONE with 2015 by then, so I calculated that I'd hold up a year and check whether regardless I was into the beverage.
I don't cherish mimosas with squeezed orange (except if it's blood orange) and regularly lean toward them with grapefruit squeeze over whatever else. And keeping in mind that I never drink cranberry squeeze individually, I love the blend of the juice with the champagne. It's the ideal combo of tart and sweetness.
The rosemary is only a topping don't as well, crack. Your beverage won't suggest a flavor like rosemary.
The sugared cranberries are likewise extremely only a trimming and you drop them in directly before serving. You can eat them in the event that you need to be a revolutionary.
SPARKLING RED, WHITE AND BLUE SANGRIA #drink #sparkling #party #sangria #easy
- 1 (750mL) bottle champagne
- 3/4 cup cranberry blood oramge or pomegranate juice (your preference!)
- rosemary springs for garnish
- sugared cranberries for garnish
SUGARED CRANBERRIES
- 4 ounces fresh cranberries
- 1 1/2 cup granulated sugar
- 1/3 cup water
INSTRUCTIONS
- Add an ounce or so of juice to the bottom of a champagne flute. Fill it up with champagne, garnish with rosemary and sugared cranberries, and serve!
SUGARED CRANBERRIES
- Add 1 cup of the sugar and the water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, cooking for 2 to 3 minutes. Set it aside until it is cool enough to touch. Once the syrup is cool, either dunk the cranberries in it or pour the liquid over top of them in a bowl. Place the remaining sugar on a plate. I find the cranberries stay the prettiest if you try to remove any syrup “globs” and roll them in sugar one at a time.