We’re bang in the middle of sanguinello season, one of the three most common varieties of blood orange, and this sophisticated, smoky twist on a classic mimosa is just the ticket for a spring night in.
Smoked blood orange mimosa
1 sanguinello blood orange
For the drink
30ml grilled blood orange juice (see method)
Orange zest, to garnish
Cut the orange in half. Put a griddle pan on a high heat, then grill the orange flesh side down for about three minutes, until browned and nicely seared. Carefully squeeze out the hot juice and leave to cool.
Measure the orange juice, gin and prosecco into a Boston glass filled with ice, stir to combine, strain into a champagne flute, garnish and serve.