Restaurants›Carmelita's Méxican Restaurant›Sunrise Mimosa Recipe

Sunrise Mimosa Recipe

Name: Carmelita's Méxican Restaurants SUNRISE MIMOSA Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 3 cups chilled dry sparkling wine (Champagne, Cava or Prosecco); 1 cups fresh orange juice (preferably freshly squeezed); 1 tbs pomegranate juice (or grenadine if unavailable); 2 tbs fresh pomegranate arils (for garnish; optional); 1 each large egg white (pasteurized if preferred); 1 tsp simple syrup (optional, to taste if you prefer sweeter foam); 4 cubes ice (optional, for pre-chilling glass); 1 each orange twist or slice (for garnish)

Inspired by Carmelita's Méxican Restaurant

Time15m

Serves4

CHAMPAGNE ORANGE JUICE EGG 3 POMEGRANATE 1 EGG, YOUR CHOICE

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Ingredients

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Champagne & Juice

3 cups chilled dry sparkling wine (Champagne, Cava or Prosecco)1 cups fresh orange juice (preferably freshly squeezed)

Pomegranate Layer & Garnish

1 tbs pomegranate juice (or grenadine if unavailable)2 tbs fresh pomegranate arils (for garnish; optional)

Egg White (optional froth)

1 each large egg white (pasteurized if preferred)1 tsp simple syrup (optional, to taste if you prefer sweeter foam)

Finish

4 cubes ice (optional, for pre-chilling glass)1 each orange twist or slice (for garnish)

Method

Prep

Chill the sparkling wine and orange juice well in the refrigerator for at least 2 hours. If desired, chill serving flutes in the freezer for 10–15 minutes or place a few ice cubes in glasses to cool, then discard before pouring.

Egg White Foam (optional)

Dry shake

Place the egg white and simple syrup (if using) in a cocktail shaker. Without ice, shake vigorously for 20–30 seconds until the egg white becomes frothy and slightly thickened. This step creates a light, stable foam for the top of the drink. Use pasteurized egg white if concerned about raw egg.

Wet shake

Add 2–3 ice cubes to the shaker, then shake vigorously for another 10–15 seconds to chill and further aerate the foam. Strain the foam into a small bowl or keep in the shaker for final assembly. Discard ice from the serving flutes if used to chill.

Assemble the Sunrise Mimosa

Pour 1/4 cup (60 ml) fresh orange juice into each chilled champagne flute (this recipe makes about 4 servings).

Carefully top each flute with 3/4 cup (180 ml) chilled sparkling wine poured slowly down the side of the glass to preserve bubbles and avoid overflow.

Using the back of a spoon held just above the surface, gently drizzle 1/4 teaspoon pomegranate juice (or grenadine) into the center of each glass so it sinks and creates a sunrise / ombré effect at the bottom. If you want a stronger flavor or color, use up to 1/2 teaspoon. The pomegranate will settle and create a layered sunrise look.

Spoon a generous dollop of the prepared egg white foam on top of each flute (optional). The foam will sit on the sparkling wine and create a frothy cap reminiscent of an 'egg' in the description.

Garnish each glass with an orange twist or a few pomegranate arils floated on top of the foam or wine.

Serve & Notes

Serve immediately while the drink is cold and the foam is fresh. Provide a small spoon if you included the egg white foam so guests can stir or sip through it.

If avoiding raw egg whites, omit the egg white foam or use pasteurized liquid egg whites or an aquafaba substitute (3 tablespoons aquafaba ≈ 1 egg white). Adjust simple syrup to taste if using aquafaba.

To scale up, maintain ratio: about 3 parts sparkling wine to 1 part orange juice, with a few drops of pomegranate juice per glass for the sunrise effect.