Drinks Cocktails Brunch Cocktails Sparkling Wine Cocktails Orange Liqueur Mimosa 3.0 (1) 1 Review We're giving classic mimosas a twist by swapping out the traditional orange juice with splashes of homemade orange syrup and orange liqueur. The orange syrup can be made up to several weeks in advance and kept in the refrigerator; it can also be stirred into a glass of soda water for a non-alcoholic drink. When preparing the mimosas, make sure the syrup and sparkling wine are cold; chilled sparkling wine retains its bubbles better, resulting in a cleaner finish with less of a foamy mousse at the top of the drink. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Food & Wine's Editorial Guidelines Updated on October 11, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee Active Time: 15 mins Total Time: 1 hr 15 mins Servings: 1 Cook Mode (Keep screen awake) Ingredients 1 cup fresh orange juice (from 4 [9-ounce] oranges), strained and pulp discarded ¾ cup granulated sugar 1 teaspoon orange liqueur (such as Cointreau) ¾ cup (12 ounces) chilled sparkling wine (preferably Cava or Champagne) 1 (2 1/2- x 1-inch) orange peel strip Directions Bring juice and sugar to a simmer in a small saucepan over medium, stirring occasionally. Reduce heat to low and simmer gently, stirring often, until sugar dissolves and mixture is slightly thickened, about 2 minutes. Remove from heat. Transfer orange syrup to a small jar or pitcher and chill uncovered until cold, about 1 hour, or refrigerate in an airtight container for up to 3 weeks. Prepare the Mimosa: Pour orange liqueur and 1 1/2 teaspoons orange syrup into a tulip-style Champagne glass (or a white wine glass). Tilt glass slightly, and slowly pour sparkling wine into glass. Holding orange peel strip in 1 hand, squeeze and rub peel sides together over the glass to release essential oils. Gently drop peel into glass. Serve immediately. Rate It Print