Who doesn't love a good mimosa? This classic cocktail is so easy and versatile, you can take it and make it your own. This one is flavored with blood orange and basil, so it tastes as good as it looks. Plus you just feel fancy drinking them, right?
How to Make a Mimosa
Mimosas are some of the easiest cocktails in the world to make. The traditional version is of course made with some kind of sparkling wine like, champagne, prosecco, or cava, and mixed with orange juice. Those are the only two ingredients.
What Champagne Should I Use?
Honestly, with a mimosa, it's a mixed drink. It doesn't need to be the $100 bottle (in fact, if you're springing for that, for the love of God, drink it straight. Also invite me). Any kind of sparkling wine will do here, but make sure it's cold. My personal favourite is prosecco, so that's what we're going with here, but feel free to drink what you want.
What about the Orange Juice?
For this blood orange mimosa recipe, obviously we're going to use freshly squeezed blood orange juice. For the classic, definitely go for the good stuff - it's going to be the main flavour in the cocktail. But again, these tend to taste good no matter what, so it's not that big of a deal, lol.
Mimosas, as we've discussed are very easy to make. This one adds another ingredient to kick it up a notch in the basil simple syrup (don't worry, the recipe is below).
- Prosecco (or any dry sparkling wine you like)
- Freshly squeezed blood orange juice
- Basil simple syrup
- Fresh basil leaves for garnish
Making A Blood Orange Mimosa with Basil Syrup
This recipe is slightly, only slightly more complex than a normal mimosa. We're going to start with sparkling wine, add the freshly squeezed blood orange juice, and then make and add the basil simple syrup.
Honestly, the most annoying part of this is squeezing the blood oranges out. If you do that before your guests arrive for brunch though and keep it in the fridge, (like you will with the simple syrup), it's really not bad at all. Then it's just a matter of mixing everything up, and
guzzling sipping them down.
Basil Simple Syrup
I always tell people if they want to instantly up their home cocktail game, start making your own simple syrups. It's incredibly easy, and the flavour combinations are endless. For this one, we're going to heat 1:1 sugar to water, and then after the sugar is dissolved, take it off the heat and add lots of fresh basil leaves. After that, get rid of the leaves and keep in a mason jar in the fridge for up to two weeks.
P.S. Looking for more with this flavour combo? Try my fresh oysters with blood orange and champagne mignonette!
What's the Difference Between an Orange and a Blood Orange?
A couple of things. Blood oranges tend to be both more sweet and tart than normal oranges, which can be slightly bitter. Blood oranges are also way juicier, which is great for this blood orange mimosa, since the the juice is all we need. They're also smaller and easier to peel.
The major difference that people notice right off the bat though: the colour. Blood oranges have to be one of the most beautiful, photogenic foods out there. The flesh can be anywhere from orange, to pink, to blood red in colour. I'm obsessed with them, and use them as much as possible when they're in season in the winter!
Blood Orange Mimosas with Basil Simple Syrup
- Citrus juicer
For the Mimosas
- 1 oz basil simple syrup see below
- 2 oz blood orange juice freshly squeezed
- 2-4 oz prosecco depending on how good you're feeling 😉
For the Basil Simple Syrup
- 1 C sugar
- 1 C water
- 12-15 fresh basil leaves & stems
- Combine the syrup and blood orange juice in a champagne flute. Top with chilled sparkling wine. Enjoy!
- Bring the sugar and water to a simmer over medium high heat. Cook until the sugar dissolves. Remove from heat and add the basil leaves. Steep for at least 15 minutes, up to 1 hour. Strain and keep in an airtight container in the fridge for up to two weeks.
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Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.