3 words: Mimosa on Steroids.

End review.

No, but in all seriousness that is the best possible summary that I can give the Fellini, and I’ll stand by it to the end of time. We all know how simple, yet utterly wondrous the humble Mimosa is, but when you feel like kicking it up into a higher gear this is the cocktail you go for.

In terms of the ingredients that differentiate a Fellini from a Mimosa, the triple sec is an obvious addition to the base Mimosa because it continues the orange flavouring that is oh-so important to the overall integrity of the classic drink. It’s the limoncello that raises an eyebrow when you first notice it in the recipe; yes, it’s common to use a dash of lemon or lime juice in a cocktail to increase the acidity level, but limoncello is a more unusual ingredient. The problem with limoncello is that it is strong, and not particularly acidic – don’t get me wrong, I LOVE limoncello but I personally prefer to sip it neat from a chilled glass so that I can savor the complexity of the flavours, especially if it’s a homemade variety. However, the Fellini uses limoncello to resounding success by leaning hard on this innate complexity to bring a depth that elevates a standard Mimosa to the dizzying heights of a Fellini.

The strong lemon flavour not only compliments the orange but enhances it so that it actually tastes far cleaner and stronger than you would have expected on its own. By the time you’ve finished your first glass full – because there will be a second, and probably a third – your palate is left feeling refreshed and almost rejuvenated.

Just as the Mimosa has a reputation for being a Sunday brunch drink, I believe the Fellini is an equally adept offering for when you’re feeling just that bit more adventurous. Dive head first into this one!


The Recipe:

♦  ½ ounce limoncello

♦  ½ ounce triple sec

♦  1 ounce mandarin or orange juice

♦  3 to 5 ounces chilled champagne or prosecco

Shake the first 3 ingredients together and strain into a chilled champagne flute. Slowly top with either champagne or prosecco, and serve.

Thoughts, feedback or have your own recipe? Let us know here!