Mimosa Cocktail Recipe
Fresh orange juice and cold bubbles, equal parts, and brunch is sorted. The Mimosa is the easiest drink you will make all week and the hardest to make badly: keep everything cold and squeeze the oranges yourself. This one is built for the Big Shot: its 100ml chamber does the juice for two flutes in one squeeze and a half.
Serves 2
Ingredients
- Fresh orange juice - 150ml (1.5 Big Shot squeezes, or 5 Squeezes of the Original)
- Prosecco or Champagne - about 150ml (to top, equal parts)
Method
- Fill the Big Shot with fresh orange juice and pour one squeeze and a half between two chilled flute glasses.
- Gently top with the chilled sparkling wine (equal parts) and stir gently.
- Garnish with an orange twist.
Squeeze Tip
Everything cold, juice fresh. Chill the wine, the juice and the glasses, then squeeze the oranges and strain out the pulp before it goes in the Big Shot. Bottled juice and a warm bottle leave it flat and sweet. Pour the juice first and add the bubbles slowly down the side of the glass so it does not foam over the rim. A brut (dry) sparkling works best: the juice brings all the sugar the drink needs.