Mimosa Tree Recipe

Chill everything

Place the bottle of sparkling wine and the serving glasses in the fridge for at least 1 hour so they are nicely chilled before assembly.

Make vanilla simple syrup (optional)

In a small saucepan combine 1/2 cup sugar and 1/2 cup water. Split a vanilla bean lengthwise and scrape seeds into the pot (or add 1 tsp vanilla extract). Heat gently, stirring until sugar dissolves. Simmer 2 minutes, cool, then remove vanilla pod. Store in the fridge. Use 3 tsp per recipe as listed.

Strain fresh orange juice (and blood orange if using) to remove pulp if you prefer a smoother look. Keep juices chilled.

Lightly muddle raspberries in a small bowl or measuring cup to release their juices, leaving some whole for garnish.

Cut orange slices into wheels or half-wheels for garnish and set mint sprigs aside.

In a large chilled pitcher, combine the fresh orange juice (3 cups) and blood orange juice (1 cup) if using. Stir in the 3 teaspoons vanilla simple syrup to add a touch of sweetness and aromatic depth.

Gently add the muddled raspberries and 2 tablespoons of grenadine to the pitcher. Stir once or twice — you want color and berry flavor but not total homogenization; the drink should have streaks and depth like a 'tree' of color.

Add 4–6 large ice cubes to the pitcher to keep the mixture chilled without diluting too quickly. (If you prefer no ice in the pitcher, chill thoroughly instead.)

Pour about 3–4 tablespoons of the juice-raspberry mixture into the bottom of each chilled flute or coupe (this creates the 'root' base).

Slowly top each glass with chilled Champagne or sparkling wine, pouring gently down the side of the glass to preserve bubbles and create a layered, tree-like effect. Aim for about 4–5 oz (120–150 ml) sparkling wine per glass depending on flute size.

For extra visual drama, add 1/2 teaspoon grenadine into the center of each glass after topping with sparkling wine; it will sink slightly and create a vivid trunk/branch streak.

Garnish each glass with an orange slice perched on the rim and a raspberry floated on top; tuck a small mint sprig alongside the raspberry for aroma and a pop of green that completes the 'tree' look.

If serving family-style, you can create a centerpiece: arrange several filled flutes in a circular 'tree' formation on a tray, and drizzle a little extra grenadine across the tray for theatrical presentation.

Serve immediately while the sparkling wine is still effervescent. Remind guests to sip from the top so they experience the layered flavors.

Notes: Adjust sweetness by increasing or decreasing grenadine and simple syrup. For a non-alcoholic Mimosa Tree, use a non-alcoholic sparkling wine or sparkling water in place of Champagne.