The mimosa is an old classic and is usually made with equal parts of orange juice and champagne. Some might say don’t mess with a classic but I think it is time for a little twist. This recipe for blood orange mimosa is slightly sweetened with thyme-honey syrup and topped off with blood orange juice which makes a fresh combination of herbal, tart, and sweet.
Yes, a blood orange mimosa recipe in the midst of winter sounds a bit out-of-time and not appropriate for snow and ice. That’s exactly my dilemma I am ready for the cold and would rather post my favorite mulled wine recipe also it seams like we just part ways with our Christmas tree. However it’s low in the 70s F outside, some folks are wearing shorts and it feels very much like spring. I hope I didn’t give you the impression I don’t like spring because that would be just wrong. Just to be clear I am not whining about this beautiful weather and this would be foolish. Last weekend I pulled out my hammock and spend hours reading and enjoying the sunshine. For sure there had been a blood orange mimosa for hydration, vitamin c and because it’s Sunday and they taste so good. There! I can adapt just fine… On the other hand, the blood orange season is rather short and we get to make the best out of it as long as we can get them. Now is the time for a blood orange mimosa!
blood orange mimosa with thyme-honey-syrup
Look at this beautiful crimson color! Blood orange juice never fails to make a big impression. The thyme-honey-syrup adds a bit of a herbal flavor and is also great in other cocktails like an old fashioned.
- for the thyme-honey-syrup:
- 5 sprigs of fresh thyme
- 120 ml / ½ cup water
- 3 tablespoons honey or maple syrup
- for the blood orange mimosa:
- 1 bottle Prosecco, Champagne or other dry sparkling wine
- 355 ml / 12 oz. freshly pressed blood orange juice, strained and chilled
- for garnish:
- 6 sprigs of fresh thyme
- 6 pieces of orange peel
- For the thyme-honey-syrup: In a small saucepan over medium-high heat bring water and thyme to a boil then reduce to a simmer and cook for 3 minutes. Remove the thyme and measure 3 tablespoons and mix with 3 tablespoons of honey. Syrup can be made 1 week ahead. Leftover thyme-honey-syrup can be used to sweeten tea or other cocktails like an old fashioned.
- For the blood orange mimosa: Pour 2 teaspoons of the honey-thyme syrup into the bottom of each glass (be careful not get syrup on the side of the glasses).
- Fill 6 glasses about ¾ full with sparkling wine and 60 ml / 2 oz. blood orange juice.
- Garnish with fresh thyme and orange peel and serve immediately.