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Orange & Cinnamon Mimosa

Servings 8 cocktails


  • 2 oranges cut into eight pieces each
  • 4 oz 120ml cinnamon sugar syrup
  • 25 oz 750ml bottle of prosseco/ champagne/sparkling wine or bubbles
  • 4 orange slices cut in half with rinds removed and twisted for garnish
  • To make cinnamon sugar syrup
  • ½ cup white sugar
  • ½ cup water
  • 1 cinnamon quill


  • To make cinnamon sugar syrup place sugar and water into a small saucepan over a high heat. Stir with a wooden spoon. Once sugar has dissolved place cinnamon quill into saucepan. When the syrup starts to boil leave it on the stove for a couple of minutes than remove and allow to cool.
  • Place ½ the orange pieces and 2 ounces (60ml) into glass part of Boston shaker. Using muddler, muddle for at least a minute. Then using hawthorn strainer, strain liquid evenly between four of the champagne glasses.
  • Discard orange skins. Repeat step 2 with remaining orange pieces and sugar syrup. Strain this liquid into the other four champagne glasses.
  • Top all eight glasses evenly with bubbles of your choice. Garnish with one half slice of orange and twisted rind in each glass.