Mimosas Recipe
THE CURE blueberry & lemon; PRICKLY PEAR hibiscus prickly pear cordial; MANGONADA mango, orange, chamoy, tajin; MADRAS mango, desert pear & orange; STRAWBERRY HONEY strawberry honey cordial, lemon; SCREWDRIVER fresh squeezed orange juice; FUZZY NAVEL peach & orange; GREYHOUND grapefruit; BUTTERFLY lavender, butterfly pea, lemon
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Ingredients
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Base
Cordials & Syrups (makes enough to top ~6 mimosas; yields vary by recipe)
Purees & Juices
Chamoy, Rims & Garnishes
Method
Base
- 1
Chill glassware and sparkling
Place flutes or stemmed glasses in the refrigerator or chill with ice for at least 20 minutes before serving. Chill the sparkling wine until well cold.
- 2
Mimosa pour ratio
Use a 2:1 ratio of sparkling wine to juice/syrup/puree. For a single glass: pour 125 ml sparkling wine, then add 60 ml of the chosen juice, cordial, or puree. Adjust to taste.
Cordials & Syrups
- 3
Blueberry & Lemon Cordial (THE CURE)
Combine 1 cup blueberries, 1 cup sugar and 120 ml water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Cook 6–8 minutes, mashing berries occasionally, until berries break down and syrup thickens slightly. Remove from heat, stir in 2 tbs fresh lemon juice. Let cool, then strain through a fine mesh sieve, pressing solids to extract syrup. Chill before using. Yields ~1 cup syrup — use about 45–60 ml per glass for a vivid blueberry lemon mimosa.
- 4
Prickly Pear & Hibiscus Cordial (PRICKLY PEAR)
Bring 240 ml water to a simmer, remove from heat and add 2 tbs dried hibiscus. Steep 5–7 minutes until deep red, then strain and reserve the hibiscus tea. In the saucepan, combine 1 cup prickly pear puree, 0.75 cup sugar and 120–150 ml of the hibiscus tea. Warm gently and stir until sugar dissolves (do not boil vigorously). Simmer 3–4 minutes to marry flavors. Cool and chill. Use 45–60 ml per glass; this gives a floral, cactus-pear note for PRICKLY PEAR and MADRAS.
- 5
Strawberry Honey Cordial (STRAWBERRY HONEY)
In a small saucepan combine 1.5 cups chopped strawberries, 0.33 cup honey and 120 ml water. Bring to a gentle simmer and cook 6–8 minutes until berries soften and mixture becomes syrupy. Mash gently, then remove from heat and stir in 1 tbs fresh lemon juice. Cool, strain if desired for a smooth cordial, and refrigerate. Use ~45 ml per glass.
- 6
Butterfly Pea & Lavender Cordial (BUTTERFLY)
Bring 240 ml water to a simmer. Remove from heat and steep 2 butterfly pea tea bags (or 2 tbs dried flowers) for 5–7 minutes until very blue. Meanwhile, combine 0.5 cup sugar and 1 tbs dried lavender in a small saucepan with 60 ml of the blue infusion and warm until sugar dissolves to make a lavender syrup; strain out lavender. Combine the lavender syrup with the remaining blue infusion and cool. Stir in 2 tbs fresh lemon juice right before serving to shift color toward purple/pink and add brightness. Use 30–45 ml per glass as a delicate floral, color-changing mimosa accent.
Purees & Juices
- 7
Mango Puree (for MANGONADA & MADRAS)
Place 2 cups peeled, chopped ripe mango in a blender and process until smooth. If too thick, add 1–2 tbs water or orange juice to loosen. Strain through a fine mesh if you want an ultra-smooth puree. For MANGONADA, use ~45 ml puree + 45 ml orange juice per glass; for MADRAS, combine ~45 ml mango puree with ~15–30 ml prickly pear cordial and top with sparkling.
- 8
Peach Puree (FUZZY NAVEL)
Blend 2 cups peeled, chopped ripe peaches until smooth. Strain for silky texture if desired. Use ~45–60 ml peach puree plus 30–45 ml orange juice per glass, then top with sparkling wine (125 ml).
- 9
Fresh Juices (SCREWDRIVER and GREYHOUND)
Use freshly squeezed orange juice for SCREWDRIVER and fresh grapefruit juice for GREYHOUND. Measure ~60 ml juice per mimosa glass and top with sparkling. Keep juices chilled until use.
Chamoy, Rims & Garnishes
- 10
Chamoy rim and Tajín
Thin chamoy with 1–2 tbs orange juice or water if too thick. To rim: pour a shallow layer of chamoy on a small plate, and spread tajín on another plate. Dip the glass rim first into chamoy, then into tajín so the seasoning adheres. For MANGONADA style mimosas, do the full chamoy rim; for other styles, optionally apply a small chamoy drip down the inside before pouring.
- 11
Garnishes
Prepare garnishes: cut 6 orange slices, 6 lemon wheels, and pick mint sprigs. For BLUEBERRY or STRAWBERRY mimosas, float a berry or two on top. For GRAPEFRUIT (GREYHOUND) use a grapefruit twist. Chill garnishes briefly before using.
Assembly & Serving (per glass) — choose one flavor per glass
- 12
General assembly
Use chilled flutes. Add 60 ml of the chosen juice, cordial, or puree to the bottom of each glass (adjust 45–75 ml to taste depending on sweetness). Gently top with 125 ml chilled sparkling wine poured slowly down the side of the glass to preserve bubbles. Stirring is usually unnecessary; a gentle swirl will incorporate syrup/puree if needed.
- 13
- 14
PRICKLY PEAR (Hibiscus Prickly Pear)
Add 60 ml prickly pear & hibiscus cordial, top with sparkling, garnish with a small prickly pear cube or an orange slice if available.
- 15
MANGONADA (Mango, Orange, Chamoy, Tajín)
Rim the glass with chamoy and tajín. Add 30–45 ml mango puree + 30 ml fresh orange juice, top slowly with sparkling, and finish with a light drizzle of chamoy and a sprinkle of tajín and a mint sprig.
- 16
MADRAS (Mango, Desert Pear/Prickly Pear & Orange)
Combine 45 ml mango puree with 15–30 ml prickly pear cordial (to taste), add 30 ml orange juice, top with sparkling and garnish with an orange slice.
- 17
- 18
SCREWDRIVER (Fresh Squeezed Orange Juice)
Add 60 ml fresh orange juice to the glass, top with sparkling, garnish with an orange slice.
- 19
FUZZY NAVEL (Peach & Orange)
Add 45–60 ml peach puree plus 30 ml orange juice, top with sparkling and garnish with a peach slice or orange wheel.
- 20
GREYHOUND (Grapefruit)
Add 60 ml fresh grapefruit juice to the glass, top with sparkling and garnish with a grapefruit twist.
- 21
BUTTERFLY (Lavender, Butterfly Pea, Lemon)
Add 30–45 ml butterfly pea + lavender cordial, then add 15 ml extra lemon juice if you want the color to shift more dramatically. Top with sparkling; garnish with a small lavender sprig or lemon wheel. The acid from the lemon will shift the blue infusion toward purple/pink for a showy effect.
- 22
Final notes
Serve immediately while sparkling is lively. Keep leftover cordials refrigerated for up to 7 days. Adjust syrup/juice quantities per glass to taste: sweeter cordials use less volume, tart juices can be increased.
