Ring in the new year with this minted cranberry Champagne cocktail! With a homemade mint-cranberry simple syrup and touch of Chambord, this festive Champagne cocktail is the perfect sipper for your New Year’s Eve party.
I hope everyone is enjoying the holiday season! As usual, the holidays are flying by too quickly for my taste, but I am looking forward to what the new year will bring. To put our best foot forward, it only seems appropriate to welcome these new opportunities with a fun cocktail that’s full of holiday flavor.
Every year, I host a New Year’s Eve party, and you can be sure this minted cranberry Champagne cocktail is making an appearance. This cocktail is always a crowd-pleaser, and its vibrant hue makes this cocktail quite the eye candy. Plus, we make the simple syrup ahead of time, so it makes hosting a breeze.
Ingredients You’ll Need to Make a Minted Cranberry Champagne Cocktail
Before we play bartender, let’s gather our ingredients. Here’s everything you need to make this minted cranberry Champagne cocktail.
- Chambord or your favorite black raspberry liqueur
- Fresh mint
How to Make a Minted Cranberry Champagne Cocktail Step-by-Step
In a medium saucepan, bring the mint, cranberries, sugar and water to a simmer over medium-high heat. Keep simmering for about 10 minutes but bring down the heat to keep it from boiling. If the mixture boils, the cranberries will start popping, and we’ll be left with a cranberry sauce rather than a simple syrup. While cranberry sauce is delicious on its own, it’d be weird in a cocktail, so let’s avoid that.
Once the simple syrup simmers, we turn off the heat and let it steep and begin to cool. After about 10 minutes or so, we strain out the cranberries and mint and store in the refrigerator until chilled. Champagne should be served at 46 degrees. Given that we’re not adding ice to this cocktail, we want to make sure we’re not adding a warm simple syrup to the Champagne to ensure this cocktail is the perfect serving temperature.
Grab a Champagne flute and pour in the mint-cranberry simple syrup with a touch of Chambord.
Top with Champagne and garnish with extra mint if you’re so inclined. Sip and welcome the new year with a delicious Champagne cocktail in hand.
Expert Tips for Making a Minted Cranberry Champagne Cocktail
- You don’t need to spend a lot of money on the Champagne; however, don’t go too cheap either. You will hate yourself the next day. I used Barefoot Brut Cuvée, which didn’t break the bank and left me feeling perfectly A-OK the following morning.
- While you simmer the simple syrup, give it a stir every so often to help the sugar dissolve.
- If you need a quick way to chill your Champagne, fill an ice bucket with equal parts ice and water. Let the Champagne sit in the bucket for 20 minutes, and it’ll be perfect for serving.
- You can also use this simple syrup in other types of cocktails. I especially love it with a little bourbon or vodka and club soda. If you have any leftover, feel free to experiment.
Looking for More Holiday Cocktails?
Let’s face it. You can never have enough holiday cocktail options for New Year’s Eve. If you’d like a little more recipe inspiration, check out these cocktails.
- Buddy the Elf’s favorite maple eggnog
- Cranberry-apple cider holiday sangria
- Chai-cranberry bourbon smash
Did you find this blog post and step-by-step instructions helpful? I hope you love this minted cranberry Champagne cocktail recipe as much as I do. If you try it, you’re welcome to leave a comment and rating below. I love hearing from you! You can also sign up for my newsletter on my website here and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food I’m creating! Happy New Year, friends!
Minted Cranberry Champagne Cocktail
- 1 1/2 cups cranberries
- 1 cup sugar
- 1 cup water
- 2 mint sprigs plus additional sprigs for garnish, optional
- 1/2 ounce Chambord
- Champagne for topping
- In a saucepan, bring cranberries, sugar, water and mint to a simmer over medium-high heat. Once it simmers, turn heat down but continue to simmer for another 10 minutes. Stir every so often to help dissolve the sugar. After 10 minutes, turn off the heat and allow the mixture to steep for another 10 minutes. Refrigerate until chilled.
- Once the mint-cranberry simple syrup chills, pour 1 ounce of the syrup into a flute.
- Add the Chambord to the flute.
- Fill the rest of the flute with Champagne. If desired, garnish with a mint leaf.
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