Arthur's Mimosa Recipe
Champagne Cognac Raspberry Puree Crème de Banana
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
Prepare the Raspberry Puree
In a blender, combine fresh raspberries and blend until smooth. You can strain the puree through a fine mesh sieve to remove the seeds if desired.
Mix the Ingredients
In a large pitcher, combine the raspberry puree, cognac, and crème de banana. Stir well to ensure all ingredients are fully blended.
Chill the Mixture
Refrigerate the mixture for at least 30 minutes to chill and allow the flavors to meld together.
Serving
Pour the Mimosa
Fill champagne flutes halfway with the prepared raspberry mixture.
Add Champagne
Top off each flute with chilled champagne, pouring gently to avoid overflowing.
Garnish
Garnish each glass with fresh raspberries and a sprig of mint leaves for a refreshing touch.