Blood Orange Mimosa Recipe
Make Blood Orange Mimosa Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sparkling Base
Juice & Fruit
Sweetener (optional)
Optional Liqueur (Boozy Kick)
Method
Prepare Juice
Juice the oranges
If using fresh blood oranges, cut 3–4 blood oranges and 1 regular orange in half and juice until you have about 1 1/4 cups combined juice. Strain the juice through a fine-mesh sieve into a pitcher to remove pulp and seeds for a smoother mimosa.
Taste the combined juice. If it tastes tart or not quite sweet enough, stir in up to 2 teaspoons simple syrup or agave until balanced. If you want an extra orange-floral note, stir in 2 teaspoons Grand Marnier or Cointreau (optional). Chill the juice briefly if not already cold.
Assemble Mimosas
Pour base ratio
For each glass (about 4 fl oz / 120 ml serving), pour about 2.5 tablespoons (approx. 1.25 fl oz / 38 ml) of blood-orange mixture into the bottom of a chilled flute. Alternatively, use a 1:2 ratio of juice to sparkling wine (about 1 part juice to 2 parts sparkling).
Top with sparkling wine
Slowly pour cold champagne or dry sparkling wine down the side of the flute to fill the rest of the glass, preserving bubbles. Pour gently to avoid too much foam and spilling.
Garnish and serve
Float a thin blood orange slice on the surface of each mimosa or thread it on the rim. Serve immediately while effervescent.