Blood Orange Mimosa

blood orange mimosas

A fabulous mimosa recipe starts with fresh orange juice. So stunning! Blood oranges are the perfect citrus. This flirtatious cocktail is fun, simple, and perfect to share with guests. It is also a sexy looking beverage to wake up to on Valentine’s Day.

Start with a chilled dry sparkling wine or Champagne. A dry Prosecco is a fine option too. For the designated driver, a non-alcoholic sparkler is still festive, but safe. When you consider half of the drink is made from juice, you’ll want fresh squeezed. Don’t use juice from a carton (pretty please). Fresh squeezed juice is lighter, prettier, and more delicate. With that said, after you squeeze the juice, use a strainer to filter pulp and seeds, then refrigerate until chilled. A classic mimosa recipe calls for equal parts sparkling wine to orange juice. When making a mimosa, always add the Champagne first, then top with the juice. This way it won’t make a frothy mess at the top of the glass.

Blood Orange Mimosa
Serves: 8
  • 1 750 ml bottle chilled sparkling wine
  • 3 cups (750 ml) chilled blood orange juice
  • sugar for rimming the flutes
  • 8 1” long blood orange peels for garnish
  1. Use a vegetable peeler to create 1” long strips, then twist each one for a garnish. Soak a sponge in water, then gently press the flute rims into the sponge. Dip the flute rims about ¼" deep into the sugar.
  2. Fill 8 champagne flutes ½ full with chilled sparkler. Top with juice.
  3. On the rim of each glass, carefully place a twisted peel as a garnish.

Comments are closed.