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Plum Mimosa

This Plum Mimosa offers a fresh twist on the classic mimosa, combining the sweet and tangy flavors of ripe plums with bubbly Prosecco. The balance of plum puree and champagne creates a refreshing drink perfect for brunch or a special occasion. The hint of mint adds a refreshing aroma, making it a delicious choice for any gathering. This easy-to-make cocktail is sure to impress. Try this Plum Mimosa recipe today and elevate your brunch game.

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Plum Mimosa

Plum Mimosa

Prep Time: 10 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: mimosa, plum cocktails
Servings: 1
Author: Paul Kushner
Discover the refreshing Plum Mimosa. Perfect for brunch, this easy recipe combines sweet plums and bubbly Prosecco. Try it today.

Ingredients

  • 1 ripe plum
  • 1/2 oz sugar optional, for sweetness
  • 1 oz orange juice
  • 4 oz Prosecco or Champagne chilled
  • mint leaves for garnish optional

Instructions

Prepare the Plum:

  • Wash the plum thoroughly.
  • Remove the pit and cut the plum into small pieces.

Make the Plum Puree:

  • Place the plum pieces into a blender or food processor.
  • Add the sugar (if using) and orange juice.
  • Blend until you get a smooth puree.

Strain the Puree:

  • Pour the plum puree through a fine mesh strainer to remove any pulp or skin pieces. This step is optional if you prefer a thicker texture.

Assemble the Mimosa:

  • Pour 1-1.5 tablespoons (0.5-0.75 oz) of the plum puree into a champagne flute.
  • Slowly top off the flute with chilled Prosecco or Champagne.
  • Stir gently to combine.

Garnish and Serve:

  • Add an ice cube if you prefer a cooler drink.
  • Garnish with fresh mint leaves for a touch of color and aroma.
  • Serve immediately and enjoy.
Tried this recipe?Leave a comment and let us know how it was!
Plum Mimosa
See also  Halloween Mimosa
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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