Inspired by the sudden blooming of wattle flowers around Melbourne in late winter and early spring, this take on a Mimosa (literally meaning wattle flower in Italian), brings the usual fun fizzy element to this cocktail with a new floral twist.
Recipe by Nicole and Lorenzo from Attica.
60ml orange juice
30ml Earl Grey tea syrup (see recipe below)
60ml sparkling wine
Sprig of wattle or orange rind, to garnish
1. Combine orange juice and tea syrup in your favourite Champagne glass and stir to combine.
2. Top with sparkling wine and garnish with wattle or orange rind.
Earl Grey Syrup
This recipe makes 200ml
2 teabags (2 tsp) Earl Grey tea
6 tbsp sugar
1. Steep tea and sugar in 1 cup/200ml boiling water for 5 minutes.
2. Strain and pop in the freezer to cool down.
To make a non-alcoholic version of this cocktail, replace sparkling wine with soda or tonic water.
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