This is a twist on the classic Mimosa cocktail of Champagne and orange juice, the addition of Cointreau and a bit of blood orange honey pumps up the mimosa to the next level. I use tangerine juice instead of orange juice because tangerines tend to be sweeter and less tart than most varieties of oranges.
If I can get my hands on enough ripe tangerines I will make this with fresh tangerine juice but you can use frozen or bottled juice.
The
SPARKLING
SPARKLING
TANGERINE
MIMOSA
INGREDIENTS
2 Oz. Tangerine Juice
1 Oz. Cointreau
1 Tsp. Blood Orange Honey Syrup*
Chilled Champagne
Garnish: Sugar Rim, Tangerine Slice
Glass: Champagne Flute
DIRECTIONS
*Mix 1 Teaspoon of Honey Ridge Farms Honey Creme Blood Orange with 1 teaspoon of hot water and stir until mixed.
Rim the glass with sugar then chill the glass in the freezer.
Add the blood orange syrup, tangerine juice and Cointreau to the chilled flute, then top off with chilled Champagne.
Garnish with a tangerine segment and serve.
Updated 12-2020
INGREDIENTS
2 Oz. Tangerine Juice
1 Oz. Cointreau
1 Tsp. Blood Orange Honey Syrup*
Chilled Champagne
Garnish: Sugar Rim, Tangerine Slice
Glass: Champagne Flute
DIRECTIONS
*Mix 1 Teaspoon of Honey Ridge Farms Honey Creme Blood Orange with 1 teaspoon of hot water and stir until mixed.
Rim the glass with sugar then chill the glass in the freezer.
Add the blood orange syrup, tangerine juice and Cointreau to the chilled flute, then top off with chilled Champagne.
Garnish with a tangerine segment and serve.
Updated 12-2020