Sangria Mimosa Recipe

1. Combine liquids

In a large pitcher or bowl, pour in the wine, brandy, orange liqueur, fresh orange juice, simple syrup and lemon juice. Stir gently to combine.

2. Add aromatics

If using, add the cinnamon stick and whole cloves to the liquid mixture.

3. Infuse with fruit

Add the sliced orange, lemon, apple and berries to the pitcher. Lightly bruise the mint or basil leaves with your fingers and add them (for white/rosé sangria, prefer mint). Stir gently so fruit is submerged. Cover and refrigerate for at least 2 hours, preferably 4–12 hours, to allow flavors to marry.

4. Taste the sangria after chilling. Adjust sweetness by adding more simple syrup (15–30 ml increments) if desired. Remove cinnamon stick and cloves before serving if you used them.

5. Prepare glassware

Fill each flute or wine glass halfway with ice if you serve over ice (traditional mimosas use no ice; the menu specifies 'over ice' so use short stemmed wine glasses). Place 2–3 ice cubes in each glass or add enough to reach about 1/3–1/2 full.

6. Spoon fruit into glasses

Using a slotted spoon, distribute the macerated fruit evenly among 4–6 glasses (about 2–3 tablespoons fruit per glass).

7. Add sangria base

Fill each glass about 1/3 full (roughly 60–90 ml) with the chilled sangria base, leaving room for sparkling wine.

8. Top with bubbles

Carefully top each glass with chilled sparkling wine (about 60–90 ml per glass) to fill. Pour slowly to preserve effervescence and create a layered look if desired.

9. Garnish and serve

Garnish each glass with an orange wheel or berry skewer and a sprig of mint (or basil). Serve immediately with a small spoon or straw for the fruit.