| 2 barspoon | Redcurrant jelly |
| 1 fl oz | Tangerine / Mandarin / Clementine juice (fresh juice) |
| 3 fl oz | Rosé champagne |
How to make:
- Select and pre-chill a Flute glass.
- Prepare garnish of redcurrants or raspberry.
- SHAKE first 2 ingredients with ice.
- FINE STRAIN into chilled glass.
- TOP with sparkling wine.
- Garnish with redcurrants or raspberry.
Review:
This unusual riff on the classic mimosa unusually calls for redcurrant jelly and sweet clementine juice, topped with rosé champagne.
History:
Adapted from a recipe created in January 2014 by Sean Ware of the London Cocktail Club, London, England.
Alcohol content:
- 0.6 standard drinks
- 6.62% alc./vol. (13.24° proof)
- 7.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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