- 5 minutes
- 6-8 servings
A "Mimosa Sangria" may sound like an oxymoron at first. A mimosa makes me think of a lazy weekend brunch and a good excuse to open a bottle of Champagne in the morning. It's typically served in a flute with equal parts chilled Champagne or sparkling wine and the other half orange juice. Sangria makes me think of a Spanish-inspired party where the host makes a big batch of red wine infused with fruit. One thing they have in common is that they'll both serve a crowd and get more mileage out of a bottle of bubbly or wine. And the combination of flavors for a bubbly sangria is sure to make for a good morning.
- Plan for your Good Morning beverage by getting a few things ready the night before. This drink is best served cold, so put your Champagne or sparkling wine in the fridge.
- While you're at it, you need to make some simple syrup that needs time to cool. So, if you are thinking about your morning drink the night before, whip yourself up some minty simple syrup. It really is simple: Pour 2 cups of sugar and 2 cups of water in a small saucepan over medium heat. Let it come to a boil. Stir until the sugar is dissolved. Add a cup of fresh mint leaves and stir. Remove from heat and let it cool overnight with the mint leaves in the syrup.
- In the morning, remove the mint leaves from the syrup.
- In a large pitcher, add the orange juice, simple syrup, lemon, and lime zest and Champagne or sparkling wine. Stir. Now, it's time for fruit. Add lemon, lime, and orange slices. Garnish pitcher with a few sprigs of mint.
- Add some crushed ice to the glasses and pour the mimosa sangria over the ice. Garnish with a mint sprig and twirl of orange peel.