Serves 4
1 Large Lemon
4 cm Piece of Cucumber, grated
3 Sprigs of Mint
3 Sprigs of Lemon Verbena
120 ml Water, chilled
2 tbsp Sugar
2 tbsp Water
35 cl Prosecco
4 Long Pieces of Cucumber
Method
In a small pan heat up the sugar and water until the sugar has dissolved and the liquid is clear and not grainy. Allow to cool.
Squeeze the juice of the lemon and place into a cocktail shaker.
Add the cucumber, mint and lemon verbena. Muddle all the ingredients together in the cocktail shaker.
Add the chilled water. Put the top onto the cocktail shaker and shake away.
Divide the lemon mixture between the 4 Champagne flutes through a small sieve, filling a third of each glass.
Top each glass with Prosecco.
Concertina each length of cucumber onto a small cocktail stick and place into the glass.
Tips
I am a Champagne purist and I don't like to use it for Mimosas and Bellinis, therefore it is better to use a good quality Prosecco.
Obviously adjust your quantities according to your needs.
If you don't have any lemon verbena, just use mint, although I grow both in pots in the garden and it's easy enough to grow. It can also be used in Pimm's.
This Mimosa also makes a great brunch drink.
