Cranberry Mimosa
A standard mimosa can be overly sweet. This version uses unsweetened cranberry juice for a tart, crisp flavor, balanced by a small amount of orange liqueur. The key to a great mimosa is using properly chilled ingredients and pouring the sparkling wine correctly; a warm glass or a heavy-handed pour will kill the bubbles instantly.
Ingredients
- 3 ounces unsweetened cranberry juice chilled
- 1 ounce freshly squeezed orange juice chilled
- 1/2 ounce orange liqueur like Cointreau, chilled
- ~5 ounces dry Cava or other sparkling wine chilled
- Orange twist for garnish
Instructions
- Chill a champagne flute thoroughly in the freezer.
- Pour the chilled cranberry juice, orange juice, and the orange liqueur into the flute.
- Hold the glass at a 45-degree angle and slowly pour the chilled Cava down the side until full.
- Twist the orange peel over the drink to release the oils, then drop it into the glass.
- Serve the drink immediately.
Notes
All ingredients should be well-chilled before mixing.
The bubbles will begin to fade quickly once poured.