Yash Lakhan
May 14, 2025
Long known for its simplicity and brunch-friendly charm, the mimosa is now being reimagined with the exploration of how spice can add new dimension to the classic. Jalapeño slices, drops of hot sauce or spiced rims are being considered to change the way the drink is received on the palate, making it suitable for those who prefer a layer of heat in drinks.
30 ml dry sparkling wine or champagne 60 ml fresh orange juice 1 teaspoon jalapeño-infused simple syrup Ice cubes (optional) Orange slice or jalapeño rounds, for garnish
Fill up a chilled flute or small glass with freshly squeezed and strained orange juice, leaving some room at the top for bubbles.
Add jalapeño-infused simple syrup to the glass, gently stirring to distribute it evenly without creating cloudiness.
Gradually add dry sparkling wine, allowing it to settle over the mixture and help maintain carbonation as well as forming a clear layer, for visual appeal.
Avoid adding ice unless the cocktail is being served outdoors; if required, a small ice cube is sufficient to reduce the temperature without diluting flavour or impacting the bubble texture.
Garnish the beverage with a slice of orange or a jalapeño round to emphasize contrast in flavours and present distinct visual indicator of the spice component. *Drink Responsibly. This communication is for audiences above the age of 25.