Mimosa Mexicana 1 drink Alex Valencia, Owner, Vallarta Tropical, New York City

Ingredients for Mimosa Mexicana:

• 1 oz. The Perfect Purée Blood Orange Concentrate, thawed
• ½ oz. Oleo Saccharum de Cítricos Mexicanos (see below)
• 3 oz. sparkling wine or Champagne
• citrus twist or edible flower garnish (like marigold or hibiscus)
• optional dash of orange or mole bitters for a gourmet twist

Ingredients for Oleo Saccharum Mexicano:

• Peels of 2 oranges, 1 lime and 1 lemon (no pith)
• 3 oz. piloncillo rallado or granulated sugar
• Optional zest of a guava or dried hibiscus petals for infusion

Method for Oleo Saccharum Mexicano:

1. Muddle peels with sugar in a bowl to release oils.
2. Cover and let sit for 4–8 hours.
3. Strain and bottle the resulting syrup (oleo saccharum).
4. Keep refrigerated for up to 1 week.

Method for Mimosa Mexicana (per glass):

1. In a champagne flute, add Perfect Purée and oleo saccharum.
2. Stir gently to mix.
3. Top slowly with chilled sparkling wine.
4. Garnish and serve immediately.