Blood Orange Mimosa Recipe ~ A Smoking Cocktail
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Updated June 2026 We love Mimosas: champagne and orange juice. We love blood oranges. So when this recipe arrived for a Bloody Mimosa (photo #1), we thought: This is it for Halloween. Not only does the “bloody” orange juice make a much better-looking Mimosa; a few chips of dry ice give the drink a spooky smoking effect. The original recipe, from Mionetto “IL” Prosecco, follows. For a traditional Mimosa (photo #2), just use regular orange juice. Fresh-squeezed is the best, of course: the drink is half juice. > Recipe: Smoking Blood Orange Mimosa. > The history of the Mimosa cocktail. Elsewhere on The Nibble: > The three types of blood oranges. > More Mimosa cocktail recipes. > A longer history of the Mimosa. > The dfifferent types of sparking wine. > The year’s 10+ Champagne and other bubbly/sparkling wine holidays. > The year’s 100+ cocktail and spirit holidays. Ingredients 1. FILL a flute or other glass halfway with the sparkling (tip: to conserve the bubbles, tilt the glass as you add the wine). Slowly add the juice. 2. SHAVE off several small chips of dry ice, using an ice pick or sharp knife. Add just enough to start the smoke effect [photo #2]. Serve immediately. TIP: Fresh-squeezed orange juice makes a huge difference. You can have a fun tasting party trying different types of orange juice: The sweeter Navel juice vs. the more acidic Valencia, for example. Blood oranges, with their rosy color and raspberry notes, will provide a different experience entirely (and a wonderful one!). Provide small pours so everyone can taste the differences. As a ringer, throw in a version made with a carton of orange juice. The Mimosa, a cocktail composed of equal parts of orange juice and Champagne or other dry, white sparkling wine, was invented circa 1925 in the Hôtel Ritz in Paris, by bartender Frank Meier. Served in a Champagne flute, it is believed to be named after the the mimosa evergreen shrub (Acacia dealbata), which bears flowers of a similar color to the drink. The optional addition of a small amount of orange liqueur like Grand Marnier complements the juice and gives the drink more complexity. Because of the juice component, the Mimosa is often served at brunch. A Grapefruit Mimosa with grapefruit juice is a popular variation. |
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A related drink, the Buck’s Fizz*, has two parts Champagne to one part juice—and sometimes a splash of grenadine. Created at London’s Buck’s Club by bartender Pat McGarryhe, the Buck’s Fizz predates the Mimosa by about four years.  [4] The Mimosa cocktail was named after the elegant mimosa flower (photo: The Nibble). ________________ *Buck and mule are old names for mixed drinks made with ginger ale or ginger beer, plus citrus juice. They can be made with any base liquor. Why buck? Why mule? That answer is lost to history, but here’s a detailed discussion. †Cranberry Mimosa recipe per drink: 2 ounces chilled cranberry juice or cranberry liqueur plus 4 ounces chilled sparkling wine* (regular or rosé). Add the cranberry to the glass and pour in the wine at an angle. Stir briefly or not at all. Optional garnish: lemon curl, orange wheel, or a fresh raspberry or strawberry.
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