Mimosa
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RATING
Sour, Sweet
2 min
Intermediate
This is the recipe served today at the Raffles Hotel in Singapore. It is said to have been invented by Ngiam Tong Boon, in the 1910's. Made with The Botanist Gin, Cherry Brandy, Cointreau L'Unique, Benedictine, it is shaken to perfection and served in a highball glass with pineapple leaf for the finishing touch. A intermediate-level medium cocktail, it is perfect for tea time and best enjoyed summer. Discover the full range of classics recipes and find your perfect Cointreau cocktail.
Cocktail(s)
5 ml
Cointreau L'Unique
30 ml
15 ml
cherry brandy
5 ml
Benedictine
15 ml
fresh lime juice
60 ml
fresh pineapple juice
1 dash(es)
Angostura bitters
Garnish: Pineapple Leaf
Tools: Cocktail shaker, Garnish tools, Jigger, Strainer
Combine all ingredients in a Shaker
Add ice and shake until well-chilled
Strain into a glass
Garnish
(5 votes)
Sour, Sweet
2 min
Intermediate
This is the recipe served today at the Raffles Hotel in Singapore. It is said to have been invented by Ngiam Tong Boon, in the 1910's. Made with The Botanist Gin, Cherry Brandy, Cointreau L'Unique, Benedictine, it is shaken to perfection and served in a highball glass with pineapple leaf for the finishing touch. A intermediate-level medium cocktail, it is perfect for tea time and best enjoyed summer. Discover the full range of classics recipes and find your perfect Cointreau cocktail.
(5 votes)
Cocktail(s)
5 ml
Cointreau L'Unique
30 ml
15 ml
cherry brandy
5 ml
Benedictine
15 ml
fresh lime juice
60 ml
fresh pineapple juice
1 dash(es)
Angostura bitters
Garnish: Pineapple Leaf
Tools: Cocktail shaker, Garnish tools, Jigger, Strainer
Combine all ingredients in a Shaker
Add ice and shake until well-chilled
Strain into a glass
Garnish
