This recipe comes from our in-house Bar Manager, Ollie Gahlsdorf. We’ve offered this cocktails at some of our most recent events and we’ve had a flood of requests for the recipe! This yields 2 gallons of the mix, so reduce or increase the recipe accordingly.
winter mimosa cocktail
6-8 cinnamon sticks
About 20 cloves
About 20 dried whole allspice berries
Peel of 3 oranges. I recommend using a potato peeler so you don’t get the pith (the pith is the white part of the peel). The pith will make the drink very bitter.
2 gallons of cranberry juice (choose a juice of good quality)
In a pan, place the cinnamon sticks, cloves, allspice berries and orange peels. Let them roast for about 10-15 minutes. Do not let the pan get too hot, as you want to avoid burning the spices. Once the orange peels look dried; combine the roasted spices and 2 gallons of cranberry juice into a pot.
Keep the cranberry juice just under boil for half an hour. Strain out the spices with a fine strainer, coffee filter or cheese cloth. Let cool in refrigerator.
To serve; fill 1/3 of a champagne flute with mulled cranberry cider top with a dry brut sparkling wine.