A mimosa is the refreshing combination of sparkling wine and juice that is best served cold. This combo allows for a crisp and sweet taste, perfect for any occasion. Here’s how to craft the perfect one, all the way from ingredients to serving.
Any sparkling wine can work for a mimosa, but Cava and Champagne both have a bitterness that adds dry, crisp sips without the sugar. While orange juice is the most common choice, tangerine juice has a brighter color and a richer taste for an elevated cocktail.
Yield: Serves 1
Prep time: 3 minutes
- 2 cold medium tangerines or oranges
- 2 ½ ounces chilled sparkling wine
- Garnish options: pomegranate seeds, blackberries, or raspberries
- 6-ounce champagne flute
- Knife and cutting board
- Cocktail measure
- Fine-mesh strainer and glass or measuring cup with spout (optional)
- Halve and juice 2 cold medium tangerines or oranges. If you’d like to remove the pulp, pour the juice through a fine-mesh strainer into a glass or measuring cup with a spout. Place the juice and a 6-ounce champagne flute in the refrigerator.
- Open the sparkling wine if needed: Using a napkin or towel, untwist the cage counterclockwise, putting pressure on the cork to keep it from popping out prematurely. Twist the bottle—not the cork. Once the bottle starts to loosen from the cork and is able to spin freely, begin to slowly pull the cork away from the bottle. The pressure of the bottle will loosen the cork out, you can control how quickly the cork separates itself from the bottle. Release slowly at a 45-degree angle to allow air to get out and not cause an eruption.
- Pour 2 1/2 ounces of the juice into the champagne glass.
- Add the sparkling wine. Fill the rest of the glass with the sparkling wine.
- Garnish the mimosa with pomegranate seeds, raspberries, or blackberries if desired.
Source: the Kitchn