Cranberry Champagne Cocktail Recipe

Looking for a festive drink that feels simple but still has a little sparkle? You might just love this one.\
A cranberry champagne cocktail blends crisp bubbly with tart cranberry for a party drink that’s both easy and refreshing. It looks bright and cheerful in the glass, which I think is half the fun, yet it’s honestly so quick to make.

I like mixing this up during the holidays, though honestly, it works just as well for brunch, birthdays, or any time you want something light and celebratory. The combo of champagne and cranberry juice strikes a nice balance—sweet, tart, and never too heavy.

No fancy tools here, no complicated steps. It’s the kind of thing you can throw together at the last minute and still feel a little fancy.

Cranberry Champagne Cocktail Recipe

Making this drink always feels festive, but it’s so simple. Just a handful of ingredients and tools, and the steps are quick enough that you can serve it right away.

Equipment

• Champagne flute – I go with this because the tall, narrow shape keeps the bubbles around longer.
• Measuring jigger – Makes it easier to pour the right amount of cranberry juice and orange liqueur.
• Mixing spoon – I stir gently so I don’t lose the fizz (learned that one the hard way).
• Small plate or shallow dish – Handy if you feel like rimming the glass with sugar.
• Knife and cutting board – For slicing a garnish like orange peel, if you’re in the mood.
• Cocktail pick – Sometimes I’ll use this to hold fresh cranberries for decoration.

No shaker needed here—the champagne brings all the sparkle you need.

Ingredients

• 2 oz cranberry juice (unsweetened or sweetened—totally your call)
• 4 oz champagne or sparkling wine (chilled is best)
• 1/2 oz orange liqueur (like Cointreau or Triple Sec)
• Fresh cranberries (for garnish)
• Rosemary sprig (optional, but it’s a nice touch)
• Sugar (optional, for rimming the glass)

I like using chilled champagne to keep everything crisp. Fresh cranberries always make the glass pop, and the rosemary? It adds a subtle herbal aroma that’s surprisingly good.

Instructions

• Pop the champagne flute in the fridge for about 10 minutes to chill.
• If I’m feeling fancy, I’ll rim the glass with sugar—just dip the edge in water, then into sugar.
• Pour 2 oz cranberry juice into the flute.
• Add 1/2 oz orange liqueur next.
• Slowly (really, go slow) top with 4 oz chilled champagne or sparkling wine.
• Give it a gentle stir with a spoon, just enough to mix without killing the bubbles.
• Drop in a few fresh cranberries and maybe a rosemary sprig for garnish.

I always pour the champagne last and slowly, otherwise it foams up and makes a mess.

Notes

Unsweetened cranberry juice gives a sharper flavor, while the sweetened stuff makes the drink smoother. I switch it up depending on how tart I’m feeling.

If I’m out of champagne, I’ll grab a dry sparkling wine like Prosecco or Cava—still bubbly, just easier on the wallet.

Rosemary is totally optional, but I think it makes the drink smell extra fresh. Sometimes I freeze the cranberries before adding them, which keeps the drink cold without watering it down.

I usually serve this cocktail right after making it, since the bubbles don’t stick around forever.

Tasting Notes

That first sip? It’s crisp and light—almost unexpectedly so.

The bubbles from the champagne really lift the tart cranberry flavor, so the drink feels refreshing but not overly sweet.

There’s this gentle tart edge from the cranberry that keeps things interesting. Honestly, I appreciate how it balances the dryness of the champagne and stops the drink from ever tasting flat or heavy.

If I’m comparing it to a poinsettia cocktail or poinsettia drink, the overall flavor is pretty close. Both lean into cranberry and champagne, though I’d say this one tastes just a bit brighter, with a cleaner finish.

I also notice a subtle fruity aroma right before each sip. The cranberry scent mingles with the sparkling wine and, yeah, it really does make the drink smell as festive as it tastes.

The texture is smooth, and those fine bubbles hang around on your tongue a while. It’s the kind of drink you can sip slowly, still catching that lively sparkle in every glass.