Strawberry Henny Mimosa Recipe

Make the purée

Place hulled fresh strawberries, granulated sugar, and fresh lemon juice in a blender or food processor. Purée until smooth, about 20–30 seconds. Taste and add up to 1/2 teaspoon more lemon juice or a pinch more sugar if needed to balance sweetness and brightness.

Strain (optional)

For a silky mimosa, strain the purée through a fine-mesh sieve into a small bowl, pressing with the back of a spoon to extract about 3 tablespoons of smooth purée. Discard seeds and solids. Chill the purée for at least 10 minutes if not using immediately.

Chill glassware

Place a Champagne flute in the freezer for 5–10 minutes or fill it briefly with ice water to chill, then discard the ice water before assembling the drink.

Combine purée and cognac

Put 1.5 tablespoons of the chilled strawberry purée into the bottom of the chilled Champagne flute. Pour 3/4 ounce (0.75 oz) Hennessy VS over the purée. Gently stir once with a bar spoon to integrate the cognac and purée without losing too much carbonation later.

Add optional orange juice

If you prefer a fuller mimosa body, add 1 ounce of chilled orange juice now. Gently stir once more to combine. Omit this step for a drier, more sparkling-forward cocktail.

Top with Champagne

Slowly top the flute with 6 ounces of well-chilled Champagne or sparkling wine, pouring down the side of the glass to preserve bubbles. Pour until the glass is nearly full, leaving about 1/2 inch headspace.

Garnish and serve

Garnish with a thin strawberry slice on the rim and a small mint sprig placed gently into the flute. Serve immediately so the drink remains effervescent. Provide a small spoon if you included unstrained purée so guests can stir before sipping.

Batching note (optional)

To make a 6-serving pitcher: multiply purée and Hennessy by 6 (use 9 tablespoons purée and 4.5 oz Hennessy), stir gently in a chilled pitcher, then top with 36 oz chilled Champagne and stir very gently. Garnish each poured flute individually.