Pine-Infused Christmas Mimosa

Pine infused Christmas mimosa recipe

​The Spruce Eats / Teena Agnel

  • Total: 3 mins
  • Prep: 3 mins
  • Cook: 0 mins
  • Serving: 1 serving

The Christmas mimosa is a festive cocktail recipe that's an appetizing addition to any holiday brunch. It has the fruity sparkle that makes the original mimosa great with a few seasonal twists to make it something truly spectacular.

A blend of pomegranate liqueur (such as Pama) and cranberry juice create the base for this ​lovely Champagne cocktail. The real spectacle comes from the pine garnish. This simple addition gently infuses the aromatic flavor of a pine tree into the drink and is sure to get anyone into the Christmas spirit.


  • 1 1/2 ounces pomegranate liqueur
  • 1 ounce cranberry juice
  • 3 ounces Champagne (chilled)
  • Garnish: cranberries (fresh)
  • Garnish: sprig of pine (or rosemary)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Christmas mimosa
    ​The Spruce Eats / Teena Agnel
  2. In a Champagne flute, pour the pomegranate liqueur and cranberry juice.

    Cranberry juice
    ​The Spruce Eats / Teena Agnel
  3. Top with Champagne.

    Add champagne
    ​The Spruce Eats / Teena Agnel
  4. Garnish with a few fresh cranberries and a sprig of pine.

    ​The Spruce Eats / Teena Agnel
  5. Serve and enjoy!

    Serve and enjoy
    ​The Spruce Eats / Teena Agnel


  • Since there is no ice in this cocktail, it's best made with pre-chilled ingredients. You can also quick-freeze the cranberries in your freezer for an hour so they act like fruity ice cubes.

Recipe Variation

It is very simple to transform this Christmas mimosa into a tasty mocktail by replacing the liqueur and wine with non-alcoholic ingredients. Go with a pomegranate juice or pour a pomegranate-cranberry juice blend (it's likely more economical) and top it with a sparkling cider or white grape juice. You get the same great flavors, but none of the alcohol!

The Flavor of Pine

Adding pine to cocktails is not a new thing whatsoever. After all, juniper berries are the key ingredient in gin and a warm cup of pine tea is great in the winter. In modern mixology, many bartenders have experimented with adding fresh pine to cocktails and the results are quite impressive.

The pine used in the Christmas mimosa is very gentle in comparison to other applications. By simply garnishing the drink with a single sprig, that piney flavor softly adds dimension to the cocktail. It should not become overwhelming because you'll be drinking as it infuses. You can always remove the garnish once the flavor hits your desired taste. 

Choose Your Pine Carefully

There is some caution when it comes to selecting an edible pine, however. While the majority of pine and fir trees are safe for people, there are a few that are toxic. It's important that you properly identify any evergreen you're going to take a cutting from.

The trees to avoid include hemlock, Norfolk Island pine (or Australian pine), and Ponderosa pine (not all of these are true pines, either). Common pine trees like the white pine, any spruce, and balsam and Douglas firs are safe and among your best choices.

Additionally, women who are pregnant should not drink or eat any pine. Keep this in mind when serving the mocktail and use an alternative garnish.

If you're not up for foraging for the proper pine, rosemary is a perfect substitution! It adds more of a warm, floral flavor, but creates an equally festive Christmas cocktail.

How Strong Is a Christmas Mimosa?

This mimosa is pleasantly gentle, which is why it's a great choice for brunch. On average, its alcohol content is just 11 percent ABV (22 proof), or about the same as the sparkling wine you pour into it.