mimosa – Nordic style recipe | Björk & Bitter

Mimosa is brunch personified: light, bubbly and with sun-ripened citrus at its heart. Here it is served in a whiskey glass for a more relaxed feel and generous aroma, but the trick is the same as always – really cold sparkling and freshly squeezed, well-chilled orange juice. Perfect as a welcome drink or a lively aperitif.

Ingredients

• 9 cl dry sparkling wine (brut), well chilled
• 6 cl freshly squeezed, finely filtered orange juice, well chilled
• 1 drop of orange blossom water (optional)
• 1 slice of orange (thin) for garnish

Approach

1. Chill a whiskey glass in the freezer for at least 10 minutes. Make sure both the sparkling wine and orange juice are really cold.
2. Squeeze oranges and strain the juice through a fine mesh strainer to remove coarse pulp and excess foam. Measure out 6 cl.
3. Pour the chilled juice into the cold whiskey glass.
4. Add 1 drop of orange blossom water to the juice for a subtle, floral aroma.
5. Pour 9 cl of sparkling wine slowly along the inside of the glass so that the bubbles are preserved and the drink remains elegantly lively.
6. Give the drink a single, gentle swirl with a bar spoon – avoid vigorous stirring that will knock out the carbonation.
7. Garnish with a thin slice of orange on the edge or let it float on top.
8. Serve immediately while the drink is ice cold and sparkling.

Equipment

• Cobble Shaker Kit
• Bar spoon Drop Silver 31 cm
• Jigger Basic 25/50 ml
• Bodega Whiskey glass 240 ml – 6 Pack

Flavor profile & serving tips

Fresh, fruity and slightly dry with crisp citrus and lively bubbles. Serve with a savory appetizer – like toasted almonds or smoked salmon on toast – to let the sweetness of the orange meet the saltiness and texture.