Tiffany Mimosa Recipe

Rim the glass

Pour the tbs of granulated sugar onto a small plate. Take the lemon wedge and run it around the rim of a chilled champagne flute, then dip the wet rim into the sugar, twisting to coat evenly. Set the glass aside to let the sugar set while you prepare the cocktail.

Chill and combine

If you prefer a very cold drink, fill a mixing glass with the 3 ice cubes and pour in the 1 oz chilled lemonade and 0.5 tsp simple syrup (if using). Stir briefly to chill and slightly dilute (about 10–15 seconds), then discard the ice. If you prefer not to chill this way, skip the ice and use well-chilled lemonade and champagne.

Build the mimosa

Pour about 6 oz chilled brut champagne into the prepared, sugar-rimmed flute, filling it about three-quarters full. Slowly add the 1 oz chilled lemonade; pour gently down the side of the glass so the sparkling wine retains bubbles.

Add Blue Curaçao splash

Using the back of a bar spoon or pouring very gently, add 0.5 tsp Blue Curaçao as a small splash down the side or directly into the glass. The liqueur will sink slightly and create a delicate Tiffany-blue accent in the drink. Do not stir; allow the color to gently diffuse for a visual effect.

Garnish and serve

Garnish with a lemon twist or wheel on the rim. Serve immediately while the champagne is fizzy. If the drink needs more sweetness to taste, offer the additional 0.5 tsp simple syrup on the side to add dropwise.