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Did someone say Gin Mimosa?
Apr 16, 2021
Bright, bubbly and bursting with juicy orange and rich juniper flavours, this Gin Mimosa recipe is utterly divine.
Developed by Craft Gin Club’s Master Mixologist, Maria, this recipe pairs the wonderful floral and woody pine notes of Theodore Pictish Gin - which was Craft Gin Club’s July 2019 Gin of the Month - with the bright, zesty, natural orange flavours of Frobisher’s Orange juice. Topped with crisp, delectably effervescent cava from Codorníu, a beautiful Spanish sparkling wine, this Gin Mimosa makes for one oh-so-easy yet absolutely gin-credible cocktail recipe.
What is a classic Mimosa cocktail?
A Mimosa is an alcoholic cocktail named after the Mimosa plant which has yellow flowers. It’s classically served in champagne flute and is made by mixing citrus fruit juice and sparkling wine, traditionally orange juice and champagne.
It’s a wonderfully light and refreshing tipple that has become synonymous with bottomless brunches because it is so easy to make in large quantities for restaurants, bars and cafes. During busy bottomless brunches, they can make Mimosas with speed without losing any of its elegance or deliciousness.
Our little twist adds craft gin to the recipe and uses cava as the sparkling wine of choice. We can’t wait for you to give it a try!
Gin Mimosa
This is one of the easiest, most straight-forward yet utterly delicious cocktail recipes there is. It’s the perfect cocktail to enjoy at brunch but is just as lovely when all you want to do is relax with a lighter tipple that’s easy to drink.
— Maria Vieira, Master Mixologist, Craft Gin Club
Ingredients
25ml Theodore Pictish Gin
75ml Frobisher’s Orange Juice
75ml Codorníu Cava
Method
Add the ingredients to a mixing glass with ice and give a quick stir to chill down and combine. Strain into a flute or champagne saucer and garnish with the orange peel.
If both the cava and the orange juice are very cold from the fridge, you could potentially just build the drink directly in the glass without having to stir everything in a mixing glass first.
