![Mimosas](https://cdn.statically.io/img/www.foodandwine.com/thmb/Qz-M9d28u5V5QJmfli21eDKsNAY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/food-and-wine-mimosa-FT-RECIPE2019-0781f547a02e409497c00dfa10a9583e.jpg)
Ingredients
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1 cup fresh orange juice (from 4 [9-ounce] oranges), strained and pulp discarded
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¾ cup granulated sugar
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1 teaspoon orange liqueur (such as Cointreau)
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¾ cup (12 ounces) chilled sparkling wine (preferably Cava or Champagne)
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1 (2 1/2- x 1-inch) orange peel strip
Directions
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Bring juice and sugar to a simmer in a small saucepan over medium, stirring occasionally. Reduce heat to low and simmer gently, stirring often, until sugar dissolves and mixture is slightly thickened, about 2 minutes. Remove from heat. Transfer orange syrup to a small jar or pitcher and chill uncovered until cold, about 1 hour, or refrigerate in an airtight container for up to 3 weeks.
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Prepare the Mimosa: Pour orange liqueur and 1 1/2 teaspoons orange syrup into a tulip-style Champagne glass (or a white wine glass). Tilt glass slightly, and slowly pour sparkling wine into glass. Holding orange peel strip in 1 hand, squeeze and rub peel sides together over the glass to release essential oils. Gently drop peel into glass. Serve immediately.