POMEGRANATE MIMOSA
(Based on recipes by Sonja Overhiser and The Chunky Chef.)
Photograph by Will Story
Mimosas originated as Buck’s Fizz, a 50/50 combination of champagne and orange juice invented in 1921 at Buck’s Club in London. The cocktail has a wonderful fizzy taste and is infinitely adaptable—this version combines the citrusy notes of orange juice with tangy pomegranate for a fun spin on the classic!
A Few Tips
- A champagne flute will retain the carbonation for longer.
- Don’t use ice, but chill the juice, wine, and even glasses first.
- And add the champagne first, so the glass won’t bubble over!
- For a redder look and different flavor, skip the orange juice and go with 2/3 sparkling wine, 1/3 pomegranate juice.
Ingredients
- 4 tablespoons granulated sugar
- 1 citrus fruit like orange or lime
- 2 tablespoons pomegranate juice, bottled or squeezed
- 2 tablespoons orange juice (optional)
- ½ cup sparkling wine, like Prosecco or champagne
- Garnish with pomegranate seeds, and an orange slice or rosemary sprig
Instructions
Run the sliced citrus around the rim of each flute, then add sugar to a flat dish and dip the rim of the flute to coat. Tilt the glass and pour in the sparkling wine, then add the juices. Garnish with pomegranate seeds, then an orange slice or rosemary sprig on top.
