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The Pink California Sunshine is a mimosa with a dash of creme de cassis, which is enough to take the drink from orange to a deep blushing pink and add a blackcurrant note underneath the citrus. Equal parts champagne and orange juice is the mimosa ratio, and the cassis is the only thing separating the two drinks.
That dash also puts this within arms reach of a Kir Royale, which is champagne and cassis with no juice at all. This sits between the two, sweeter and softer than a Kir and more interesting than a straight mimosa. The original recipe calls for four ounces of each, which is a full eight ounces of liquid and more than any cocktail glass will hold, so the measures here are scaled to fit the glass the recipe asks for.
Glass: Cocktail glass | Strength: Light | Serves: 1 | Prep Time: 2 minutes
Bartenders tip: Both liquids need to be properly cold before they meet, since there is no ice in this drink and nothing else to chill it. Champagne goes in first so the juice folds into it rather than knocking the bubbles out. Use a dry sparkling wine rather than anything labeled demi-sec, because the juice and the cassis have already brought all the sugar this needs. Go easy on the cassis, as it is strong stuff and a heavy pour turns the drink purple and syrupy instead of pink.
Steps
- Pour the chilled champagne into a cocktail glass.
- Add the orange juice and the dash of creme de cassis, and serve.
