Faux-mosa Recipe

Chill liquids

Chill the sparkling water (or club soda) and the freshly squeezed orange juice in the refrigerator for at least 20 minutes so the cocktail stays fizzy and cold when assembled.

If using simple syrup, stir 1 teaspoon into the orange juice until dissolved. Taste and adjust — the syrup is optional and only needed if your oranges are not very sweet.

Stir in the lemon juice to the orange juice to add brightness and balance the sweetness.

Add the orange liqueur substitute (or 1/2 tsp nonalcoholic orange cordial) and the orange zest to the orange juice mixture. Stir gently to combine so the aromatic oils from the zest distribute through the juice.

Taste the orange mixture and adjust the orange extract/cordial by up to another 1/4 teaspoon if you want a more pronounced orange-citrus note. Be cautious: concentrated extracts can become bitter if overused.

Fill two chilled champagne flutes or tall glasses with 3 ice cubes each (omit ice if you prefer the classic chilled-but-not-iced presentation).

Divide the orange juice mixture evenly between the two glasses (about 1/2 cup per glass). Pour slowly so it settles as the base layer.

Top each glass with 1 cup of chilled sparkling water (or club soda) poured slowly down the side of the glass to preserve bubbles and create a layered look. Stir gently once with a cocktail spoon or straw to combine just enough without flattening the fizz.

Taste and if desired, add up to 1/4 teaspoon additional simple syrup per glass for more sweetness, stirring gently to incorporate.

Thread an orange slice onto the rim of each glass and tuck a mint leaf into the slice or float it on top for a fresh aroma.

Serve immediately while sparkling. If you prepared larger quantities in a pitcher, stir gently before pouring into individual glasses to redistribute any settled zest or cordial.