Mimosa
Rosie Schaap
218 ratings with an average rating of 4 out of 5 stars
218
5 minutes
Champagne Cocktail
- Total Time
- 2 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 drink
- ¾teaspoon bitters
- ½ounce lemon juice
- ¼ounce maple syrup
- 6ounces Champagne
- Twist of lemon
Preparation
- Step 1
Stir the bitters, juice and syrup in a flute. When combined, add the Champagne. Squeeze the lemon twist over the top, wipe the rim with it and discard.
Private Notes
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Cooking Notes
Juliet Jones
This is wonderful, and it has become my favorite champagne cocktail. I make it exactly as stated, but using a Spanish cava instead of real French champagne. My husband is not a fan of champagne, so I keep a few of the single-serve bottles of Freixenet on hand.
Susan
This was the “hit” of last night’s New Year’s Eve party. My daughter (our bartener) had a menu of champagne drinks (this one, bellini, french 75, mimosa, pineapple mimosa...). Everyone including the beer drinkers agreed this was the best champagne cocktail ever. Dear daughter reduced the bitters slightly and insisted on freshly squeezed lemon juice (“...after 4 hours it gets bitter.”). Who knew?
ATCAyers
I've taken to making this for all going away parties - whether it is my students' university graduation or a colleague's departure, it's perfect for the bitter and the sweet.
Robin T.
This is quite lovely. I used orange bitters as that was all I had.
Alice
Can you dear daughter bartend at my NYE party??
dimmerswitch
Luscious. Keeper! Made to sip while cooking Valentine's Day dinner to celebrate 40 Valentine's Days shared in the kitchen together and acknowledge the bitter that comes with the sweet in love. Corny - sure - but it's what caught our eye to try this libation. This was a hit with both of us!. Notable since my hubby does not share my affection for French 75 which I enjoy as champagne cocktail. We used dry Prosecco and orange bitters and dialed back the bitters just a bit.
Maria
For 20 glasses, with 6 oz champagne: 10 oz lemon juice 5 oz maple syrup 1/3 c bitters Approximately 3/4 oz per glass. For 4 oz champagne, 1/2 oz per glass
kirk
Followed the recipe using Clicquot; worthy of a 70th birthday. The prep was easy, the cocktail color was beautiful. Best of all, great taste. Thanks Mr B, again.
Nancy Caravan
Yummy!! What a treat. Nice flavor combination. I used Prosecco and mixed it in a pitcher for guests the other night. They couldn't drink it fast enough.
libby koponen
The best champagne coctail I've ever tasted! I used good champagne and it was not wasted.
Melissa
So easy, so delicious! Made this with Prosecco and plan to make it for New Years Eve Party!!
Patricia
Very good. In Australia I used 3/4 teaspoon of bitters, 1 tab lemon juice and 3/4 tab maple syrup
Kay Gee
I always add a shot of bourbon to my champagne.
Martin
Don't waste real Champagne like this. Use other sparkling wine instead.
TC
I'd use a French sparkler called St Hilaire, wonderful flavor and since Bourbon and maple go so well together, I'd give it a little pop with it.
chrysis10
It is very good exactly as is; it tastes a little like coke.
Ellen D
This was delicious. Take care with the lemon juice as I was a bit too carefree with the amount the first time and it took away from the balance of flavors. But this is definitely a keeper!
Martha Cunningham
Delish!
Michelle
Absolutely wonderful! Paired it for an evening snack with Camembert and Trappist port wine jelly (briefly heated in the microwave to soften) and a toasted plain bagel. A very tasty combination.
Edin Z.
Great cocktail. My wife and I prefer Prosecco and lime and a bit less bitters. Here’s how I make it: 1 tablespoon freshly squeezed lime juice 1/2 teaspoon angostura bitters 1 1/2 teaspoon (1/4 oz) maple syrup Stir In a flute. Top off the flute with Prosecco. Stir.
Catherine
What bitters should I use? Peychaud? Angostura? Orange? Lemon? Grapefruit?
Michele
I'd try Angostura bitters, for a start. They are a great all-around herbal bitters. When I try this cocktail this evening, I'm going to start with perhaps 1/2 tsp bitters, though others make it exactly as written and like it.
Michele
Again, others say they prefer a different bitter, such as a fruit bitter. Possibly a smaller amount of the Angostura, to start; and then try your second cocktail with a fruit bitter. Experiment.
Michele
Catherine, I normally use Angostura (like 1/4 tsp) but tried Fee's plum bitters yesterday. They were very fruity, not really bitter. So, I am able to recommend them as well!
Liza
Tasty, but couldn't fit the full 6 oz. of champagne after combining bitters, juice and syrup in the individual flute. I tried 2 different flute styles and 1 coupe version, as well.
Maria
For 20 glasses, with 6 oz champagne: 10 oz lemon juice 5 oz maple syrup 1/3 c bitters Approximately 3/4 oz per glass. For 4 oz champagne, 1/2 oz per glass
endersonline
So delicious, just as it is.
Rebecca B
I didn't stay up late enough on NYE to pop open a nice bottle of champagne, but when I was gifted a half-dozen Meyer lemons on NYD, I popped open the champagne to make this. I used more of all the mix-ins - Crown dark maple syrup, Fee Brothers cherry bitters, and the Meyer lemon juice, and it was GORGEOUS!
Denise
This was a big hit. I used McNeill California Sparkling Brut Methode Charmat, and Peychaud's bitters. I added a maraschino cherry.
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