Saturday, May 16 is National Mimosa Day! Celebrate with freshly squeezed juices topped with your favorite bubbly. My favorite sparkling wine to make these bubbly cocktails is Mionetto Brut Prosecco and Rosé Sparkling Wine. The traditional mimosa combines freshly squeezed Orange juice with champagne or sparkling wine…but why stop there?!

I love blood oranges. They are so squeezable and full of lively orange flavor. I use my Juiceman electric citrus juicer (available on Amazon.com) to juice my oranges in a flash.

I love bubbly garnishes for my bubbly cocktails. This garnish is made with glucose Syrup (I used Wilton glucose syrup available on Amazon.com.) It’s easy to make: Preheat oven to 300 degrees Fahrenheit. Place parchment paper on a baking sheet (I spread just a little butter on each corner of the baking sheet to help the parchment paper stick to the baking sheet). Spread the glucose syrup thinly on the parchment paper. Drop a few drops of food coloring on the glucose syrup and gently run a fork through the food coloring to mix it with the syrup. Bake syrup for 30 minutes to 40 minutes. (The syrup will bubble and holes will begin to form.) If the syrup starts to brown around the edges, remove it immediately. Take the baked syrup out of the oven and allow to cool completely. Carefully break baked syrup into any size pieces you desire.

A blood orange slice studded with cloves makes a fun garnish for Blood Orange Mimosas. I like to use Mionetto Rosé for this bubbly cocktail.

My Pear Ginger Mimosa is absolutely fabulous! I purchased pear juice locally at Fresh Market. Here’s how to make this bubbly cocktail: Place 2 tablespoons ginger syrup and 3 tablespoons pear juice in a champagne flute. Stir. Fill the flute with Mionetto Rosé. To make ginger syrup: Place one cup water and 1 cup sugar in a small saucepan. Stir. Add 4 ounces fresh ginger, sliced (no need to peel). Bring the mixture to boil over medium-high heat. Simmer for 3 minutes. Remove from heat, allow to cool. Strain and place in covered bowl in the refrigerator.

I made the decoration on the champagne flute by squeezing some clear CK Writing Gel (for cakes and cookies – available on Amazon.com and locally at Cook’s Nook) in lines on the glass. Then I sprinkled some sliver CK Sugar Crystals and black CK Sugar Crystals on alternating lines.

Chilled mango juice makes a fabulous mimosa also!

Make “Burnt Blood Orange Wheels” by sprinkling black sugar crystals on slices of blood orange. Bake in a pre-heated 200 degree Farhenheit for 1 1/2 hours. Remove from oven and allow to cool.

One of the most fun things about mimosas is that you can garnish them with any fruit you like…raspberries, strawberries, kiwi, blackberries….

Delicious recipes on the Behind The Page Blog: theroanoker.com

Southern Spoonful Recipe Column ~ The Roanoker Magazine

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