Vodka Creamsicle Mimosa Recipe
Whipped Vodka, Prosecco, OJ, Organic Agave Nectar, heavy cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Creamy Vodka Base
Citrus & Bubbles
Method
Prepare Creamy Vodka Base
- 1
Combine and chill
Add whipped (vanilla) vodka, heavy cream, organic agave nectar, and vanilla extract (if using) into a cocktail shaker. Add the ice cubes. Secure the lid.
- 2
Shake
Shake vigorously for 10–15 seconds, until the outside of the shaker feels cold and the mixture is slightly thickened and frothy. This creates a light, creamy, slightly aerated base that evokes a creamsicle texture.
Assemble Mimosa
- 3
Prepare glass
Chill a champagne flute or coupe by placing it in the freezer for a few minutes or filling it with ice water for 30–60 seconds, then discard the ice water and dry the glass.
- 4
Add orange juice
Pour the fresh orange juice (about 3 oz) into the chilled glass as the first component. This keeps the orange flavor bright and on top of the creamy base.
- 5
Add creamy vodka
Strain the shaken creamy vodka mixture over the orange juice using the shaker's built-in strainer or a fine mesh strainer so a smooth, slightly frothy layer forms.
- 6
Top with Prosecco
Gently pour the chilled Prosecco down the side of the glass to preserve bubbles, adding approximately 4 oz. Pour slowly to avoid excessive foaming; the bubbles will lift and gently meld the layers to create a creamsicle appearance.
- 7
Finish and garnish
Give the cocktail a very gentle stir (1–2 turns) if you want a uniform drink, or leave un-stirred for a layered presentation. Garnish with an orange twist or wheel on the rim. Serve immediately.
