Elevate your next brunch or celebration with these stunning and delicious Blood Orange Mimosas featuring a homemade Vanilla Bean Sugar Rim! This recipe takes the classic mimosa and gives it a sophisticated twist with the vibrant flavors of freshly squeezed blood orange juice and tart pomegranate juice, all topped with bubbly champagne or prosecco. I absolutely adore the gorgeous jewel-toned color and the aromatic vanilla sugar – it makes these Blood Orange Mimosas feel incredibly special. They’re perfect for holiday gatherings, bridal showers, or a luxurious weekend brunch, especially lovely now during these beautiful spring days!
Why You’ll Love These Blood Orange Mimosas
- Elegant & Festive: The beautiful color and vanilla bean sugar rim make these mimosas look incredibly special.
- Fresh & Vibrant Flavors: Combines sweet-tart blood orange and pomegranate juices with crisp sparkling wine.
- Easy to Make: Simple to assemble individual drinks or a larger batch for a crowd.
- Unique Twist on a Classic: A sophisticated upgrade from a standard orange juice mimosa.
- Perfect for Special Occasions: Ideal for brunches, holidays, showers, or celebrations.
Ingredients for Blood Orange Mimosas
Here’s what you’ll need to create these beautiful and flavorful mimosas. The full list with measurements is in the recipe card below.
Vanilla Bean Sugar Rim
- Granulated sugar (Sweetener)
- Vanilla bean, seeds removed (Flavoring)
- Orange or Lime wedge (for rimming glass) (Fruit) (Added based on instructions)
Mimosa
- Freshly squeezed blood orange juice (Juice)
- Pomegranate juice (100% juice recommended) (Juice)
- Champagne or Prosecco (dry or brut recommended) (Sparkling Wine)
Garnish (Optional)
- Pomegranate seeds
- Thin blood orange slice
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic combination of blood orange and pomegranate in these Blood Orange Mimosas, but feel free to adapt:
- Different Citrus: If blood oranges aren’t available, use regular fresh orange juice (like Cara Cara or navel), tangerine juice, or even grapefruit juice for a different flavor profile.
- Add Liqueur: Add a splash (about ½ ounce per drink) of Grand Marnier, Cointreau, or elderflower liqueur for extra complexity.
- Herbal Infusion: Muddle a few fresh mint or rosemary sprigs gently in the bottom of the flute before adding juices for an herbaceous note.
- Different Rim: Use plain sugar, a mix of sugar and orange zest, or skip the rim entirely.
- Non-Alcoholic: Replace the champagne/prosecco with sparkling white grape juice, sparkling cider, or even ginger ale for a delicious mocktail version.
How to Make Blood Orange Mimosas
Making these elegant Blood Orange Mimosas is incredibly simple:
Make the Vanilla Bean Sugar Rim
- First, I prepare the beautiful vanilla bean sugar for the rim. I put the granulated sugar onto a small, shallow plate.
- I scrape the seeds from one vanilla bean pod and add these precious seeds to the sugar.
- Using my clean fingertips, I massage the vanilla bean seeds into the sugar until the seeds are evenly dispersed throughout. This can take a couple of minutes, and it smells amazing!
Prep the Glass
- I take my champagne flute (or wine glass).
- I rub an orange slice (or lime wedge) around the outer rim of the glass to moisten it.
- Then, I gently dip the moistened rim into the prepared vanilla bean sugar, tilting the glass to get an even coating.
Assemble the Mimosa
- To the prepared, rimmed glass, I add the freshly squeezed blood orange juice (about 2 tablespoons).
- I add the pomegranate juice (about 1 tablespoon).
- Finally, I top the glass off with chilled champagne or prosecco, pouring slowly to preserve the bubbles.
Garnish and Serve
- Garnish with pomegranate seeds if desired.
- Serve immediately!
Tips and Tricks for the BEST Mimosas
Here are my secrets for making perfect Blood Orange Mimosas:
- Use Freshly Squeezed Juices: For the absolute best, brightest flavor, use freshly squeezed blood orange juice and pure pomegranate juice (not from concentrate if possible).
- Chill Everything: Ensure your blood orange juice, pomegranate juice, and sparkling wine are all very well-chilled before assembling for the most refreshing mimosa.
- Dry Sparkling Wine: A Brut Champagne or dry Prosecco/Cava works best to balance the sweetness of the juices. Avoid overly sweet sparkling wines.
- Pour Gently: When adding the sparkling wine, pour it slowly down the side of the tilted glass to help preserve the carbonation.
- Vanilla Bean Sugar: Don’t skip this if you can! The aroma and subtle vanilla flavor on the rim elevate the drink.
How to Serve
These Blood Orange Mimosas are best served immediately while cold and bubbly! They are perfect for:
- Brunch: The ultimate elegant brunch cocktail.
- Holiday Gatherings: Wonderful for Christmas morning, New Year’s Day, Easter, or Mother’s Day.
- Showers & Celebrations: A beautiful and festive drink for bridal showers, baby showers, or engagement parties.
- Special Occasions: A sophisticated way to toast an anniversary or achievement.
Serve in champagne flutes or wine glasses, garnished with a few pomegranate seeds dropped into the glass or a thin slice of blood orange on the rim.
Make Ahead and Storage
- Vanilla Bean Sugar: Can be made weeks in advance and stored in an airtight container at room temperature.
- Juices: Freshly squeezed juices can be prepared a day ahead and stored covered in the refrigerator.
- Mimosas: These cocktails are best assembled fresh just before serving to ensure the sparkling wine stays bubbly and the drink is perfectly chilled.
FAQs about Blood Orange Mimosas
- What if I can’t find blood oranges?
- Substitute with freshly squeezed juice from regular navel oranges, Cara Cara oranges (which have a lovely pinkish hue and sweet flavor), or tangerines. The color will be different, but the mimosa will still be delicious!
- What’s the best sparkling wine for mimosas?
- A dry (Brut) Prosecco from Italy or Cava from Spain are excellent and affordable choices for mimosas. Dry Champagne also works beautifully if you’re feeling celebratory.
- Can I make a pitcher of these?
- Yes! For a crowd, you can combine the blood orange juice and pomegranate juice in a pitcher and chill. When ready to serve, pour the juice mixture into individual rimmed glasses (about 1/3 full) and then top each glass with chilled sparkling wine just before serving. Avoid adding the sparkling wine to the pitcher far in advance, as it will lose its bubbles.
Enjoy this beautiful, festive, and incredibly easy Blood Orange Mimosa! It’s a perfect sip for any special occasion.
Print
Blood Orange Mimosas with Vanilla Bean Sugar
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Brunch, Cocktails, Drinks, Holiday
- Cuisine: American, French-Inspired
Description
These mimosas are made with freshly squeezed blood orange juice and pomegranate juice! They have a beautiful vanilla bean sugar rim and are perfect for a special brunch or holiday gathering!
Ingredients
Scale
For the Vanilla Bean Sugar Rim:
- 1/4 cup granulated sugar
- Seeds scraped from 1 vanilla bean (see notes)
- 1 orange slice or wedge (for moistening rim)
For the Mimosa (per serving):
- 2 tablespoons freshly squeezed blood orange juice
- 1 tablespoon 100% pomegranate juice
- Champagne or Prosecco (dry or brut), chilled
Optional Garnishes:
- Pomegranate arils (seeds)
- Thin blood orange slice
Instructions
- Make Vanilla Bean Sugar: Place the granulated sugar onto a small, flat plate. Scrape the seeds from the vanilla bean pod and add them to the sugar. Use your fingertips to rub the vanilla bean seeds into the sugar until the seeds are evenly dispersed and the sugar is fragrant. This may take a couple of minutes.
- Prepare Glass Rim: Rub an orange slice or wedge around the rim of a champagne flute to moisten it. Dip the moistened rim into the prepared vanilla bean sugar, rotating the glass to coat the rim evenly.
- Assemble Mimosa: Pour the freshly squeezed blood orange juice and the pomegranate juice into the prepared champagne flute.
- Top with Sparkling Wine: Slowly top with chilled Champagne or Prosecco until the glass is full.
- Garnish and Serve: Sprinkle a few pomegranate arils into the glass for garnish, if desired. Serve immediately.
Notes
- Vanilla Bean: Scrape the seeds from a fresh vanilla bean pod. The leftover pod can be stored in sugar to make vanilla sugar or used to infuse cream. Vanilla bean paste (about 1/2 teaspoon) can be substituted if a whole bean is unavailable.
- Fresh Juice: Freshly squeezed blood orange juice provides the best flavor and vibrant color.
- Sparkling Wine: Use a dry (Brut) Champagne, Prosecco, Cava, or other sparkling wine so the drink isn’t overly sweet. Ensure it’s well-chilled.
- Rimming: Ensure the rim is just moistened enough for the sugar to stick without making it too wet.
- Multiplying: This recipe is easily multiplied to serve a crowd. Prepare the vanilla bean sugar ahead. Add juices to each glass, then top with sparkling wine just before serving.