Bubbly Orange Flower




Yield: 1 cocktail

Today’s is my mom’s birthday (Happy birthday, Mom!), so brunch…obviously.  We went to a great restaurant that serves Southern food, and this was a special on the menu today. None of us were really in the mood for a cocktail, but the waiter did such a great job talking up this drink that the whole table ordered one…maybe two…maybe three (just me).  This is a variation on a mimosa; you still get some of the orange flavor, but without all that pesky orange juice, which means more alcohol for you and me.  If you’re not down with St. Germain yet, I suggest you get moving on it because it is absolutely delicious and so versatile.  Not cheap, but you can use it in almost every drink and it will be better because of it.


3/4 ounce St. Germain elderflower liqueur

3 to 4 dashes orange bitters (recommended: Angostura Orange Bitters)

Champagne, Prosecco, Cava or other sparkling wine

1 sugar cube

Orange peel


Combine the St. Germain and orange bitters in a champagne flute.  Drop the sugar cube into the glass and fill 3/4 full with Champagne.  Gently squeeze the orange peel to release some of the juice and drop into the glass.

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