What better way to start your morning is there than with a nice cocktail in your hand? And the fact that it has orange juice makes it count as breakfast, right? Right? I’ll take that as a yes. Ladies and gents, without further ado, I present you my fave thing ever: the Sunrise Mimosa Cocktail !
Now that it’s officially weekend, there’s one more reason to celebrate. Orange juice, pomegranate syrup and a little fizz to sweeten up our day. Yes, I’m talking champagne. Now go pop that bottle and let’s have some fun!
Tips and tricks for this cocktail:
-If you want that layered effect, you have to use different consistency drinks in your mix. That’s why we use pomegranate syrup and not juice.
-The fun part about this cocktail is that you can be creative and use anything you like: you can replace the orange juice with grapefruit juice, for instance. Or give it a Hawaiian twist by using pineapple juice. Or even switch the pomegranate syrup for cranberry juice if you’re not into super sweet drinks. It’s totally up to you.
-The alcohol:juice ratio is also up to you. I made mine like half-half because it’s still kinda early here, but you can go crazy, girl!
-I recommend using Prosecco, but if you have something else around the house, that’s fine. Just make sure it’s a sparkling wine, a Sunrise Mimosa Cocktail needs those bubbles! I used this Prosecco, but feel free to pick what suits you best.
-Use flute glasses, their shape helps keeping the prosecco fizzy.
Sunrise Mimosa Cocktail
- 400 ml Orange Juice cold
- 400 ml Prosecco or other sparkling wine, cold
- 4 tbsp pomegranate syrup
- orange for decor
- Place 1-2 ice cubes in 4 champagne glasses.
- Pour the Prosecco evenly in the 4 glasses.
- Add the same amount of orange juice.
- Slowly pour 1 tbsp of pomegranate syrup in each glass. Because it is thicker, it will sink at the bottom of the glas, creating a beautiful gradient effect.