Orange Liqueur Mimosa

We're giving classic mimosas a twist by swapping out the traditional orange juice with splashes of homemade orange syrup and orange liqueur. The orange syrup can be made up to several weeks in advance and kept in the refrigerator; it can also be stirred into a glass of soda water for a non-alcoholic drink. When preparing the mimosas, make sure the syrup and sparkling wine are cold; chilled sparkling wine retains its bubbles better, resulting in a cleaner finish with less of a foamy mousse at the top of the drink. 

Photo: Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee
Active Time:
15 mins
Total Time:
1 hrs 15 mins


  • 1 cup fresh orange juice (from 4 [9-ounce] oranges), strained and pulp discarded

  • ¾ cup granulated sugar

  • 1 teaspoon orange liqueur (such as Grand Marnier)

  • ¾ cup (12 ounces) chilled sparkling wine (preferably Cava or Champagne)

  • 1  (2 1/2- x 1-inch) orange peel strip 


  1. Bring juice and sugar to a simmer in a small saucepan over medium, stirring occasionally. Reduce heat to low and simmer gently, stirring often, until sugar dissolves and mixture is slightly thickened, about 2 minutes. Remove from heat. Transfer orange syrup to a small jar or pitcher and chill uncovered until cold, about 1 hour, or refrigerate in an airtight container for up to 3 weeks.

  2. Prepare the Mimosa: Pour orange liqueur and 1 1/2 teaspoons orange syrup into a tulip-style Champagne glass (or a white wine glass). Tilt glass slightly, and slowly pour sparkling wine into glass. Holding orange peel strip in 1 hand, squeeze and rub peel sides together over the glass to release essential oils. Gently drop peel into glass. Serve immediately.

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