Autumn Mimosa

Friday, September 20, 2019

I'm off to Paris and then St Petersburg today, and I could think of no better way to celebrate the trip than with a mimosa! This tipple, flavored with burnt orange and vanilla, embraces a fall palette to match the cozy sweaters and shiny loafers I can't wait to wear to the archives!


Autumn Mimosa

3 1/2 oz Lillet
1 3/4 oz burnt orange and vanilla bean syrup
3 drops orange blossom water
sparkling wine

Combine Lillet, orange and vanilla syrup and orange blossom water in a small carafe and stir. Pour Champagne into four flutes and top with Lillet mixture to taste. Garnish with orange twist.

Notes: Burnt orange and vanilla bean syrup is available from The Simple Syrup Co., but you can also make your own by infusing a rich 1:1 syrup with orange peels and a vanilla bean pod until gently caramelized, or simply adding a bit of vanilla to your simple syrup. Cheers!


Image by John Laurie.

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