9 cl of Champagne wine
7,5 cl of raspberry juice
2 cl of pineapple juice
2 dashes of Angostura bitters
The Mimosa cocktail lends itself to experimentation, thanks to its innate simplicity. The original recipe is a mixture of Champagne and orange juice: an easy, immediate recipe.
It is almost natural to flavor orange juice with a structured and fruity sparkling wine. But we said that we want to experiment and then you know which is one of the most titillating variants of Mimosa? The one with raspberry juice. Very easy and immediate, it is slightly sweeter and more aromatic, but still perfect to accompany aperitifs, brunch or fish-based lunches.
Remember about the Raspberry Mimosa during the Christmas season, you can offer it as a welcome aperitif for relatives and friends. You can’t go wrong with a cocktail like that.
For making the perfect raspberry Mimosa cocktail, prepare it in large quantities, in a large jug, so that you can cool it with a big chunk of ice, great for not watering down the drink.
Ingredients and doses for making the Raspberry Mimosa
- 7.5 cl raspberry nectar, at least 150 grams of fresh product
- 2 cl of pineapple juice
- 2 dashes of Angostura
- 9 cl of Champagne or Spumante Metodo Classico or Cava
How to make raspberry Mimosa
Wash the raspberries, then put them in a fine sieve, which you will place over a glass, and mash with a wooden spoon. Pound well to extract all the juice from the raspberries.
Make pineapple juice with an extractor.
Put the raspberry nectar, the pineapple juice in a glass full of ice, add the Angostura, the wine and stir gently. Cool the glass well before pouring the cocktail and decorate it with some raspberries and a pineapple slice.