Tropical Mimosa Recipe
Sparkling Prosecco with Orange Curaçao and Passion Fruit. (250 cal)
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Chill glass and ingredients
Place a champagne flute in the freezer for 5–10 minutes, or fill with ice water while you prepare the other ingredients. Make sure the Prosecco and Curaçao are well chilled.
- 2
Combine base flavors
If using a mixing glass, add the Orange Curaçao (15 ml), passion fruit puree (30 ml), fresh orange juice (15 ml) and simple syrup (10 ml, or omit if you prefer less sweet) to the chilled flute or a short mixing glass.
- 3
Incorporate
Gently stir the Curaçao, passion fruit puree and orange juice together to marry the flavors. If you mixed in a separate glass, strain very briefly into the chilled flute so the puree integrates without large solids (you can leave small pulp pieces if you like texture).
- 4
Top with Prosecco
Slowly pour the chilled Prosecco (120 ml) down the side of the flute to preserve bubbles and avoid overflow. Fill to near the top, leaving a little room for the garnish.
- 5
Final gentle stir
Give one very gentle stir (about 1–2 rotations with a bar spoon) to integrate the sparkling wine with the fruit mixture without flattening the bubbles.
Garnish
- 6
Float passion fruit pulp
Spoon 1 tablespoon of fresh passion fruit pulp on top of the finished cocktail so the seeds and pulp float for aroma and visual appeal.
- 7
Add citrus and mint
Place an orange wheel on the rim of the flute and rest a small mint sprig against it (optional). Serve immediately while sparkling and cold.
