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Lillet, Burnt Orange and Vanilla Mimosa

Australian Gourmet Traveller recipe for Lillet, Burnt Orange and Vanilla Mimosa.

By Lisa Featherby
  • Serves 4
Lillet, Burnt Orange and Vanilla Mimosa
Lillet, Burnt Orange and Vanilla Mimosa

This drink is perfect as a pre-dinner cocktail, or as an accompaniment to opening presents on Christmas morning.

Ingredients

  • 100 ml Lillet, chilled (see note)
  • 50 ml burnt orange and vanilla bean syrup (see note)
  • 3 drops orange-blossom water, or to taste (optional)
  • To fill: Champagne, chilled
  • To serve: orange peel twists

Method

Main
  • 1
    Combine Lillet, burnt orange and vanilla bean syrup and orange-blossom water in a small glass jug. Pour Champagne into four flutes, top with Lillet mixture to taste, garnish with orange twist and serve well chilled.

Notes

Note Lillet is a French wine-based apéritif. Burnt orange and vanilla bean syrup is available from The Simple Syrup Co.

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  • Author: Lisa Featherby