Otus Mimosa Recipe
sparkling wine, fresh squeeze OJ, strawberry syrup
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Ingredients
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Cocktail
Prep & Tools
Method
Cocktail
- 1
Chill glass and ingredients
Place the champagne flute in the freezer for 5–10 minutes or fill it with ice water while preparing ingredients to ensure the drink stays bright and chilled.
- 2
Juice orange
Cut one medium orange in half and juice until you have 2 oz (about 60 ml) of fresh orange juice. Strain briefly through a fine mesh if you prefer pulp-free juice.
- 3
Add strawberry syrup
Pour 0.5 oz strawberry syrup into the bottom of the chilled flute. The syrup adds color and a touch of sweetness that complements the orange.
- 4
Combine with juice
Gently add the 2 oz fresh orange juice on top of the syrup. Pour slowly over the back of a spoon if you want a layered look, or pour directly for a blended drink.
- 5
Top with sparkling wine
Slowly top the flute with 6 oz chilled sparkling wine. Pour down the side of the glass or over a spoon to minimize foam and preserve bubbles. The total fill should leave about 1/4 inch headspace.
- 6
Brief stir
Give one or two gentle stirs with a small spoon or stirrer to integrate the strawberry syrup and orange juice with the sparkling wine without flattening the bubbles.
- 7
Garnish and serve
Garnish with a thin orange wheel or twist on the rim and/or a sliced fresh strawberry on the lip of the flute. Serve immediately while cold and effervescent.
Prep & Tools
- 8
Ensure all tools are clean and the sparkling wine has been chilled to about 40–45°F (4–7°C). If using ice water to chill the glass, dump it out before building the cocktail.