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Ingredients
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Sparkling & Citrus
Garnish — Orange Cube
Tools
Method
Garnish — Make the Orange Cube (prepare ahead)
Prepare orange liquid
Combine the fresh orange segments (or well-stirred fresh orange juice) and the optional orange zest in a blender or mash by hand until uniformly liquid. If using segments, strain through a fine mesh strainer to remove pulp for a clearer cube; you may leave a little pulp for texture if you prefer.
Fill tray and freeze
Pour the strained orange juice into one large silicone cube well or several small wells so that the final frozen piece fits comfortably in a flute. Leave a small headspace because liquid expands. Transfer the tray to the freezer and freeze flat for at least 6 hours or overnight until solid.
Unmold and store
When frozen solid, pop the orange cube(s) from the tray and store in a sealed container or freezer bag until ready to serve. Use within 3 days for best flavor.
Build the F&P Mimosa
Chill glass and ingredients
Chill your Champagne flute briefly in the freezer (5–10 minutes) or rinse with cold water and drain. Ensure the sparkling wine and orange juice are well chilled before assembling.
Add orange cube
Place one frozen orange cube gently into the bottom of the chilled flute. If using multiple small cubes, add 1–2 to fill space but leave room for bubbles.
Pour orange juice
Pour the 1/2 cup (4 fl oz) of fresh orange juice carefully into the flute over the cube. For a more traditional Mimosa ratio, you can reduce to 1–3 tbsp (use less if preserving more fizz), but this recipe uses a generous citrus presence to complement the cube.
Top with sparkling wine
Slowly pour 1 cup (8 fl oz) of chilled Champagne or dry sparkling wine down the side of the flute to preserve bubbles and minimize foaming. Pour until the glass is nearly full.
Optional liqueur
If using orange liqueur, add 0.25 oz (a splash) before topping with sparkling wine so it disperses gently. Stirring is not necessary; bubbles will incorporate it lightly.
Finish and serve
Allow the orange cube to slowly chill and infuse the drink without diluting it like ice. Serve immediately while sparkling is lively. Optionally twist a strip of orange peel over the glass to express oils and drop as a garnish.