Tao Mimosa Recipe
Make Tao Mimosa Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Champagne base
Juices & flavorings
Garnish
Method
Prepare juices & glass
Chill and juice
Chill all liquid ingredients and your stemware in the refrigerator for at least 30 minutes. If using fresh blood orange, juice and strain any pulp to keep the drink elegant and effervescent.
If you prefer a slightly sweeter mimosa, dissolve 1/2 tsp simple syrup into the orange juice while cold. Stir in 1/2 tsp fresh lemon juice to brighten the citrus.
Build the TAO Mimosa
Pour 3/4 cup (6 fl oz) chilled freshly squeezed orange juice into a chilled champagne flute (fill roughly one third to one half of the glass). If using blood orange juice for color, add 1/4 cup blood orange and 1/2 cup regular orange so total juice equals about 3/4 cup.
If using orange liqueur for depth, add 1/4 tablespoon (a splash) to the juice and stir gently to combine.
Slowly tilt the flute and gently pour 1 cup (8 fl oz) chilled Champagne or dry sparkling wine down the side to preserve bubbles and create a layered, effervescent pour. Stop when the glass is nearly full, leaving a small gap to avoid overflow.
Give the flute one very gentle stir — just enough to integrate juices and Champagne without flattening the bubbles.
Garnish & serve
Garnish the rim with an orange wheel or a thin orange twist. If using mint, lightly smack the sprig between your palms to release aroma and place across the rim or float atop the drink.
Serve immediately while very cold and effervescent.