Tiffany Mimosa Cocktail
A soft blue Tiffany Mimosa cocktail made with chilled champagne or prosecco, blue curaçao, and a splash of citrus for a sparkling, elegant brunch drink.
Equipment
- Champagne flute
- Small pitcher or mixing glass
- Bar spoon or stir stick
- Measuring jigger
- Small plate for sugar rim
- Paper towel or napkin
Ingredients
- 4 oz champagne or prosecco well chilled
- 1 oz blue curaçao
- 1 oz lemonade or orange juice
- 0.5 tsp simple syrup optional, for added sweetness
- granulated sugar for glass rim, optional
- ice cubes for mixing, not serving
Instructions
- Chill the champagne flute in the fridge or freezer for at least 10 minutes.
- Pour a little lemonade or orange juice onto a small plate, dip the rim of the chilled flute into it, then dip into granulated sugar to coat the rim.
- In a small pitcher or mixing glass, combine the blue curaçao, lemonade or orange juice, and simple syrup if using.
- Add a few ice cubes and stir gently for 10–15 seconds to chill the mixture.
- Strain the blue mixture into the prepared champagne flute, filling it about halfway.
- Top slowly with chilled champagne or prosecco, letting the colors swirl into a soft Tiffany blue.
- Give it one gentle stir with a bar spoon if needed and serve immediately while the bubbles are lively.
Notes
Use a dry champagne or prosecco so the drink stays crisp and doesn’t become overly sweet from the blue curaçao and lemonade.
Always chill the glass and the sparkling wine first—the colder everything is, the brighter and more refreshing the mimosa will taste.
For extra citrus, add a small lemon twist on the rim. To make it sweeter, slightly increase the simple syrup.