May 16th is National Mimosa Day, a sparkling cocktail that was named because its color resembled the yellow flowers of the mimosa plant (photo #4—here’s more about the plant).
While the classic Mimosa is equal parts orange juice and champagne (or other sparkling wine—photo #2), the cocktail turns purple by substituting blueberry syrup for the OJ.
Is it a Mimosa without the orange juice or [to stretch the concept] another orange liquid like tangerine juice or Grand Marnier?
As a culinary history enthusiast, we’d give it a different name—like a Blueberry Sparkler. But most of the drinking world would likely vote for Blueberry Mimosa.
Here’s the history of the Mimosa cocktail, purportedly adding OJ to champagne so imbibers would have an excuse to begin drinking at breakfast.
You can make the blueberry simple syrup up to one week in advance.
Bubbly: You may prefer to use a more affordable sparkling wine (cava, prosecco, etc.) because the blueberry syrup will cover up the subtle, toasty flavors of champagne.
Hack. While making blueberry syrup from fresh blueberries delivers the best fruit flavor, here’s a hack: use 1 cup sugar to 1 cup purchased blueberry juice (plus the lemon juice and zest—see below).
Ingredients For 10 Drinks
There are 25 fluid ounces in a 750mL bottle, enough for 5 flutes of champagne. If the flutes are half orange juice, that’s enough champagne for 10 glasses.
1. COMBINE the syrup ingredients in a small saucepan. Bring the mixture to a simmer and cook for 10 minutes. Mash the blueberries with a potato masher to release all of their juices, and simmer for 5 minutes more.
2. STRAIN the juice into a bowl, using a sieve lined with cheesecloth. Press the blueberries gently with a spatula to release all of their juices. Discard the pulp.
3. TRANSFER the blueberry syrup to a jar and let cool in the refrigerator for 1 hour or longer. It can be stored in an airtight container in the refrigerator for up to one week. When ready to make the Mimosas:
5. ADD 1 tablespoon or more of blueberry syrup to the bottom of champagne flutes (the more syrup, the stronger the blueberry flavor). Fill a champagne flute with 5 ounces of champagne. Stir very gently with a swizzle stick to combine—you don’t want to break the bubbles.
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