Mimosas are the quintessential brunch cocktail: simple, light, fruity, and festive. Here’s how to give that basic formula — one part orange juice, two parts sparkling wine — a seasonal twist. Frozen cranberries act as “ice;” sprigs of rosemary add an earthy note; a splash of orange liqueur raises the spirit. Any sparkling wine will work here; Prosecco from Italy or Cava from Spain are quality affordable alternatives to Champagne. This recipe, inspired by one from giveitsomethyme.com, makes two servings, but can easily be multiplied. For a mocktail, replace the wine with seltzer, ginger ale, or lime-flavored soda, add a little more orange juice, and skip the liqueur. — Susan Puckett3 ounces well-chilled cranberry juice cocktail
2 ounces well-chilled orange juice, freshly squeezed or store-bought
2 ounces orange liqueur (Grand Marnier, Cointreau, triple sec)
8 ounces well-chilled Prosecco or other sparkling wine
½ cup cranberries, frozen
1 orange slice, quartered (optional)
2 fresh rosemary sprigs

1. In a small cocktail pitcher, combine the cranberry juice, orange juice, and orange liqueur. (Chill at this point if making ahead).
2. Slowly pour in the sparkling wine right before serving and do not stir; stirring will cause it to lose bubbles.
3. Place half the frozen cranberries in each of 2 cocktail glasses or champagne flutes.
4. Pour half of the mimosa into each glass, tilting the glass slightly to preserve carbonation. Garnish with a sprig and a couple of pieces of orange, if desired.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.