Boozy Mimosas Recipe

Chill components

Chill the sparkling wine and orange juice in the refrigerator for at least 2 hours so all components are cold; mimosas are best served well chilled.

Make passionfruit concentrate

In a small bowl or measuring cup, combine 1 cup passionfruit pulp, 2 tablespoons simple syrup and 1 tablespoon fresh lime juice. Stir until syrup is incorporated. Taste and adjust sweetness; strain if you prefer a smoother finish. This makes about 2 cups of intense passionfruit mix to be topped with sparkling wine.

Make peach (bellini) purée

If using fresh peaches, peel, pit and blend until smooth, then pass through a sieve for a silky purée. Combine 1 cup peach purée with 1 teaspoon lemon juice and stir. Chill until ready to assemble.

Make elderflower-cranberry mix

In a small pitcher combine 1 cup cranberry juice with 3 tablespoons St-Germain. Add 1 teaspoon simple syrup only if you want a sweeter profile. Stir until well combined and chill.

General pour ratio

For each glass, aim for roughly 1 part concentrate or orange juice to 2 parts sparkling wine. Typical fill: about 2–3 ounces concentrate/orange juice and 4–5 ounces sparkling wine per flute (roughly 6 oz total). Adjust to taste.

Classic orange mimosa

Add 2.5–3 ounces chilled orange juice to a flute, then top gently with 4–5 ounces chilled sparkling wine. Stir gently once with a bar spoon to combine. Garnish with an orange wheel.

Passionfruit mimosa

Spoon or pour 2–3 tablespoons (approx. 1.5–2 ounces) passionfruit concentrate into the bottom of a flute, then top with 4–5 ounces sparkling wine. Gently stir once with a bar spoon to incorporate. Garnish with half a passionfruit or a thin orange slice.

Bellini (peach) mimosa

Place 2–3 tablespoons (1.5–2 ounces) peach purée into the flute, then gently top with 4–5 ounces sparkling wine. Stir slowly to blend; avoid vigorous stirring to keep some texture. Garnish with a peach slice.

Elderflower-cranberry mimosa

Pour 2–3 tablespoons (1.5–2 ounces) of the cranberry-elderflower mix into the flute and top with 4–5 ounces sparkling wine. Stir gently once. Garnish with a few cranberries or a thin lemon twist.

To spike a glass, add 1/2 ounce (a small measure) Deep Eddie Vodka to the flute before topping with sparkling wine. Stir gently to integrate. Note: menu price adds +1 per glass for the vodka.

To make an Electric mimosa, serve the assembled mimosa with a shot glass containing one small shot (about 1.5–2 oz) of Red Bull on the side or pour a portion (1 can) into the flute quickly before drinking; the menu note indicates the customer keeps the can and +2.5 charge applies. If pouring into the flute, add slowly and be cautious — carbonation will increase. Alternatively, serve Red Bull chilled in a separate glass to be sipped alongside or topped by the guest.

Serve immediately while sparkling wine is fizzy. Use chilled glasses and avoid over-agitation to retain bubbles. Ensure each flavored concentrate used matches the glass served; e.g., passionfruit concentrate for passionfruit mimosa, peach purée for bellini, and cranberry-elderflower mix for that variant. Offer garnishes on the side so guests can personalize.