Chill the Champagne flute for a few minutes. Cold glass keeps the green mimosas crisp.
Pour orange juice into the glass.
Add a splash of Blue Curacao. Watch the green color form right away.
Slowly top with Champagne to keep the bubbles lively.
Give a gentle stir with a spoon. Serve right away.
Tip from my kitchen: Pour Champagne last and slow. This keeps the fizz strong and the drink clear, not flat.
Notes
✔️ Use cold ingredients to keep the green mimosa fresh and bubbly.✔️ Add Blue Curacao in small amounts to control sweetness and color.✔️ Pour Champagne slowly to avoid overflowing the glass.✔️ Adjust juice levels to match your taste preference.✔️ Serve immediately for the best flavor and fizz.