With a beautiful rosy color, sweet flavor and bubbly effervescence, a Blood Orange Mimosa is a fun and festive cocktail. Instructions for an extra fruit option and a non-alcoholic mimosa included.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Nothing starts a party quite like a tray of mimosas. They bring a festive elegance to any event–and just the right amount of indulgence. A traditional brunch drink, mimosas are at home at all kinds of gatherings. You don’t even need to say “it’s five o’clock somewhere!”
And courtesy of a beautiful box of fruit from Melissa’s Produce, I decided to do something special with my mimosas today. Besides an abundance of colorful blood oranges, I had petite kumquats (did you know you eat a kumquat peel and all?) and striking dragon fruit and I knew these would be special in a cocktail.
So, I did two versions—one straight and one with added fruit. Yum and yum!
What is a Mimosa?
The Britannica Dictionary describes a mimosa as “an alcoholic drink made with champagne and orange juice”. Often served at festive brunches like Easter or Mother’s Day, they are right at home at other elegant daytime events like garden parties and showers.
And today I decided to shake things up and go with the beautiful and vibrant juice from the blood orange. After a long winter a vibrant burst of color couldn’t be more welcome!
Why You’ll Love This!
Tasty. The sweet tart flavor of the juice and the mellowing bubbly champagne makes for a tasty and popular cocktail.
Easy. The blood orange syrup (or juice) is ready in minutes. And if you prepare it ahead of time, you just need to pour some out and top with champagne at your even. This means you won’t miss a minutes of conversation!
Festive. What’s more fun than a sweet bubbly mimosa, especially at brunch!
What You’ll Need
- Blood orange juice. This deliver the bulk of the flavor and the beautiful color.
- Simple syrup or sweetener. This sweetens the juice and balances any bitterness. Amounts will vary. You can use sugar and water instead if needed.
- Champagne. This is provides the bubbles and a little boozy kick. Use fizzy water or 7-up style beverage for alcohol free.
- Optional fresh fruit balls or slices. If you’d like to add fruit to your drink.
- You’ll need a blender to puree the blood orange juice.
Step by Step Directions
Prepare the fruit if using.
Juice the oranges.
Blend syrup with the simple syrup or sugar and water if using, until pulp is mostly broken up and sugar (if using) is dissolved. If you are not using any sweetener, blend anyway to break up the pulp.
Fill the glass ¼ -1/3 full with juice mixture. If you are using fruit, add it here.
Top with champagne
How to Serve
A blood orange mimosa is best served in a champagne glass. A first choice substitute would be a wine glass.
I’d serve mimosas at any casual-elegant daytime event. Besides the de rigueur brunches (yes, this is a perfect Easter or Mother’s Day brunch cocktail), occasions such as garden parties, showers and graduation celebrations come to mind.
A Blood Orange Mimosa delivers a welcome color burst in the nascent spring and would be beautiful as a Valentine’s Day or holiday cocktail too.
Variations and Special Diets
For variety—or if blood oranges aren’t available–you can always go with a classic mimosa using regular orange juice and champagne. Or for the holidays, mix cranberry juice and champagne for a poinsettia. I would omit the sweetener for these options.
For a slightly tipsier, more intensely orange beverage, consider adding a half ounce (1 Tablespoon) of orange liqueur such as Cointreau or Grand Marnier to each glass.
And for other fun champagne drinks consider my Downton Abbey Christmas Champagne Cocktail, Sorbet and Champagne Cocktail (match your sorbet color to the occasion!) or Refreshing Peach Bellini. And in case you’re wondering, the Bellini is a cousin to the mimosa with pureed fresh fruit (usually peach) and Prosecco.
A Blood Orange Mocktail
Now I don’t like to leave out kids or teetotalers from any of the fun, so I have some options for a Mimosa Mocktail. For the easiest option, just top the blood orange juice with a sweetened or diet carbonated beverage like 7-up.
For a more natural sparkling mocktail, top with fizzy water. In this case you may need to double check the sweetness of the drink.
Preparation and Leftovers
You can juice the oranges and make the syrup ahead of time as a time-saving tip. This will keep sealed in the refrigerator for 2-3 days.
And if you have leftover juice, you can dilute it with plain or sparkling water for a breakfast juice.
The champagne should be well chilled and opened just before serving. This will present it at its sparkling best. Plus no one wants to miss the dramatic “pop”!
Tips & FAQs
If you are doing the fruit version and want to make dragon fruit balls, you can use a melon baller. But if you don’t have one even a rounded metal measuring spoon can work.
Blood oranges can vary in intensity and bitterness depending on the variety of orange and your personal sensitivity to bitter flavors. So, adjust the level of sweetener to your tastes or omit it if it isn’t needed.
A classic mimosa can use up to a 1:1 ratio of juice to champagne. Since I find the blood orange juice to be more intense, I like to work with a 2:1 or 3:1 ratio.
Your yield will vary based on the size of your champagne glasses. While not as wildly varied as martini glasses, I occasionally come across a champagne glass that’s almost double the standard size.
When you add the champagne to the glass, pour it in slowly to keep it from bubbling up and overflowing. A well-chilled champagne will minimize this.
Blood Orange Mimosa
- 1 1/2 cup blood orange juice from about 6-8 oranges.
- 0-½ cup simple syrup or sweetener or 1/3 cup each water and sugar, or to taste (see note)
- 1 bottle champagne well chilled, substitute fizzy water or 7-up style drink for alcohol free
- Optional fresh fruit balls or slicies.
- Juice the oranges.
- Prepare the fruit if using.
- Blend syrup with the simple syrup or sugar and water if using, until pulp is mostly broken up and sugar (if using) is dissolved.
- Fill the glass 1/4 -1/3 full with juice mixture. If you are using fruit, add it here. Top with champagne (or fizzy water or 7-up for mocktail).
Wednesday #SpringSweetsWeek Recipes
- Blood Orange Dutch Baby by That Recipe
- Blood Orange Mimosa by Art of Natural Living
- Carrot Cake Biscotti by The Spiffy Cookie
- Carrot Pie by Cindy’s Recipes and Writings
- Chocolate Orange Pots de Creme by A Day in the Life on the Farm
- Chocolate Pots de Creme with Pink Peppercorns by Sweet Beginnings
- Easy Fluffy Carrot Muffins by Jen Around the World
- Eggless Orange Icecream by Magical Ingredients
- Ginger Pear Cake by Karen’s Kitchen Stories
- Key Lime Fudge by Family Around the Table
- Lavender Chocolate Chip Cookies by Cookaholic Wife
- Lemon Crumb Cake by Kate’s Recipe Box
- Lemon Ginger Cookies by Hezzi-D’s Books and Cooks
- Mango Fruit Custard by Palatable Pastime
- Mango Mousse by A Kitchen Hoor’s Adventures
- Sticky Spiced Orange Biscuits by Shockingly Delicious
- Super Moist Mango Coconut Cake by Blogghetti
- Triple Citrus Ginger Scones by Jolene’s Recipe Journal
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
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- Key Lime Martini