By: Erik Taylor

Drink of the Month: January

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Here’s a recipe that will help you use up any leftover bubbly you have laying around. This wintery Mimosa variation uses cranberry juice instead of orange juice for eye-catching color. A dash of ginger beer adds sweetness and a hint of spice, while a glug of Champagne keeps it just boozy enough for brunch.

Cranberry-Ginger Mimosa
 
 
     

Combine all of the ingredients in a Champagne flute.
Garnish with skewered sugared cranberries. (see sugared cranberry recipe here)