Don’t judge, breakfast wine is a concept I fully embrace. Especially at the holidays. No other time in the year is a little glass of bubbly needed more to ease you into the daily holiday stress and anxiety. Deliveries not arriving on time, last minute shopping, parties, recitals, the Nutcracker, decorating, menu planning and Holiday cards combined with the endless amount of holiday cheer expected with every interaction you have during the day can be enough to normalize champagne or sparkline wine with their orange juice in the morning during December.
To help you ease into the day, or host a stress-free holiday brunch or Christmas Morning, Christmas Tree Mimosas are the answer. They can be prepped a day or week ahead and stored in the freezer until ready to serve. Super simple to assemble – even your significant other or culinary challenged friend can help you prepare.
All that is needs is champagne flutes (however many you can place in your freezer standing overnight), orange juice, fresh cranberries and rosemary twigs about 2 inches long, champagne or sparkling wine of your choice. If you don’t like rosemary, you could substitute with lavender. Literally you can do this with any juice and/herb or flower combination that you desire for any brunch or breakfast celebration, or every day. The possibilities are endless. The secret really is having the freezer space to store so all you have to do is pull out and pour.
PS, if you’re drinking solo and afraid to open a bottle of bubby because you can’t finish it, try the spoon trick. All you have to do is insert a spoon stem side into the bottle and refrigerate. Not sure why, but the sparkling will stay fresh and bubbly up to a week – maybe a little more. I do this all the time and it has never failed. Peter Pan taught me this trick and I thought he was nuts, but it works.
- Champagne flutes - however many you can accommodate in your freezer standing up
- Fresh Rosemary twigs
- Fresh Cranberries
- Orange Juice
- Champagne, Prosecco, Cava or sparkling wine of your choice
- Place a 2 inch sprig of rosemary into a fresh cranberry.
- Pour 1½ inches to 2 inches based on preference into the base of champagne flute.
- Place rosemary sprig into the flute.
- Carefully transfer flutes to the freeze and stand up straight overnight or 24 hours until frozen. Can be made up to two weeks in advance and stored in freezer.
- To serve remove flute from freezer and top immediately with the Champagne or sparkling wine of your choice.
