Passion Mimosa

• Passion fruit juice
  60 ml (2 oz)

  Freshly strained or high-quality bottled juice
• Orange juice
  30 ml (1 oz)

  Freshly squeezed preferred
• Sparkling wine
  90 ml (3 oz)

  Chilled; Champagne, Prosecco, or Cava all work well
• Simple syrup
  10 ml (0.25 oz)

  Optional, to balance tartness (adjust to taste)

• Champagne flute or wine glass
• Jigger (for measuring)
• Bar spoon (optional, for gentle mixing)
• Citrus juicer (if using fresh juice)

1. 1

   Chill your champagne flute or wine glass in advance for best results.

2. 2

   Pour 2 oz of passion fruit juice and 1 oz of orange juice into the glass.

3. 3

   If desired, add 0.25 oz simple syrup to sweeten the drink. Stir gently with a bar spoon.

4. 4

   Slowly top with 3 oz of chilled sparkling wine, pouring down the side of the glass to preserve the bubbles.

5. 5

   Give the drink a gentle stir to combine, being careful not to lose the fizz.

6. 6

   Garnish and serve immediately while cold and bubbly.

• The tropical passion fruit flavor brings a unique twist to the classic Mimosa.
• It’s quick and easy to make, perfect for brunch or celebrations.
• Beautiful golden color makes it eye-catching and Instagram-worthy.
• Pairs wonderfully with both sweet and savory brunch dishes.
• Light, refreshing, and lower in alcohol—a crowd-pleaser at any time of day.

While the traditional Mimosa dates back to the early 1920s at the Ritz Hotel in Paris, the Passion Mimosa is a more recent innovation. Bartenders began experimenting with tropical juices to add flair and flavor diversity to the brunch staple. Passion fruit, with its bright, tart character, quickly became a favorite, lending both color and complexity. This modern classic is now found in stylish brunch spots and rooftop bars worldwide.