The Cranberry Ginger Mimosa is a festive, brunch-ready batch — sparkling wine, cranberry juice, and Top Hat Original Ginger Beer Syrup, carbonated on CO₂ for a bright, bubbly pour. Perfect for holiday brunch programs, wedding receptions, or any event where a mimosa bar would normally run flat.
Mimosa batches are hard to run at scale because sparkling wine goes flat fast. On CO₂ in a sealed keg, this batch holds carbonation from the first pour to the last — and the ginger adds complexity that a standard orange juice mimosa doesn't have. Works with any sparkling wine; goes zero-proof with alcohol-free sparkling wine.
Batch Method
- Chill all ingredients to 36–38°F before batching — sparkling wine carbonates and integrates better when cold.
- Add 16 × 750 ml sparkling wine to a clean 5-gallon Cornelius keg.
- Add 5 qts cranberry juice.
- Add 3 qts Top Hat Original Ginger Beer Syrup.
- Seal the keg. Gently rock side to side — do not shake vigorously or you'll lose carbonation.
- Carbonate with CO₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice or in a flute. Garnish with sliced orange and fresh rosemary.
- Reshake gently twice daily to re-integrate ingredients.
Pro move: The sparkling wine is already carbonated — don't shake aggressively when sealing or you'll lose half your carbonation before the keg is even charged. Gentle rocking to integrate, then CO₂ to maintain and lock it in. Pre-chill everything; warm wine loses carbonation fast once it's in the keg.
- Insert charging stone lid at 45° and spin to align seal. Clamp firmly closed.
- Set CO₂ regulator to 20–25 psi.
- Connect gray/silver Cornelius connector to center plug of charging stone lid.
- Pull up pressure release ring 30 times quickly. Release between each pull.
- Refrigerate 24 hours. Cold liquid absorbs carbonation better.
- Once cold: pull pressure release ring 30 more times.
- Test flow. Reduce to 15 psi if foamy. Maintain 20–25 psi without foam.