Husk Mimosa Recipe

Cocktail

1. 1

   Chill glass

   Place a champagne flute in the freezer for 5–10 minutes or fill it with ice and cold water while you prepare ingredients to ensure the cocktail stays cold.

2. 2

   Prepare passionfruit

   If using fresh passionfruit, cut in half and scoop out pulp. If seeds are undesirable, press pulp through a fine mesh and reserve juice (use approximately 1 oz of pulp/juice). If using frozen pulp, thaw and measure 1 oz.

3. 3

   Combine juices and bitters

   In a small mixing glass or jigger, combine 3 oz chilled orange juice with 1 oz passionfruit pulp. Add 2 dashes grapefruit bitters. If you prefer a slightly sweeter drink, stir in 1/4 tsp simple syrup. Gently stir to combine — do not aerate heavily.

4. 4

   Add prosecco

   Remove ice/water from the chilled flute. Pour the juice and passionfruit mixture into the flute (about 4 oz). Slowly top with 5 oz well-chilled prosecco, pouring gently down the side of the glass to preserve bubbles and avoid overflow. Stop pouring when the flute is nearly full and a gentle crown of bubbles forms.

5. 5

   Finish and garnish

   Add 2 dashes of grapefruit bitters on top of the finished drink; the bitters will float and provide aromatic highlights. Garnish with a thin orange wheel on the rim or a half passionfruit placed on the flute. Serve immediately while effervescent.

6. 6

   Notes

   Adjust proportions to taste: increase passionfruit for more tropical intensity, or add the optional simple syrup for greater sweetness. Always use well-chilled prosecco to keep the drink crisp and fizzy.