The Plum & Star Anise Champagne Mimosa

The Plum & Star Anise Champagne Mimosa is a drink of deep, moody elegance — a late-summer stone fruit cocktail elevated by the warm, licorice-sweet perfume of star anise, one of the most distinctive spices in the Chinese and Vietnamese culinary traditions. The plum purée provides a tart-sweet base of ruby-jewel color; the star anise syrup contributes a fragrant, aromatic warmth that transforms the drink from simple fruit cocktail to something genuinely complex. It is the mimosa for the guest who appreciates that the most sophisticated drinks often come from the most unexpected pairings.

About Plums

The plum (*Prunus salicina* and *Prunus domestica*) is one of the earliest domesticated fruits, with archaeological evidence of cultivation dating to Neolithic sites in Europe and China. For cocktail use, the two most important categories are Japanese plums (sweeter, juicier, more aromatic — varieties include Santa Rosa, Black Diamond, and Fortune) and European plums (denser, more complex, slightly drier — varieties include Italian Prune, Damson, and Victoria). Santa Rosa, developed by Luther Burbank in 1906, remains the gold standard for flavor: deeply aromatic, tart-sweet, with a complex berry-like quality.

Plum season in the US runs from May through September, peaking in July and August. For this mimosa, slightly underripe plums are actually preferable — their higher acidity and firmer texture produce a brighter, more structured purée than overripe fruit.

About Star Anise

Star anise (*Illicium verum*) is the dried, star-shaped fruit of an evergreen tree native to Vietnam and southern China. It is one of the key components of Chinese five-spice powder and Vietnamese pho broth. Its primary flavor compound, anethole, is the same molecule that gives anise seed and fennel their characteristic licorice flavor — but star anise's flavor is warmer, sweeter, and more complex than its Western cousins. Reference: Serious Eats — Star Anise Guide

Star anise is one of the most cocktail-friendly spices: its warm, sweet aroma infuses beautifully into syrups, and a small amount provides enormous aromatic impact. It pairs naturally with stone fruits (plum, peach, cherry), citrus, and dark spirits.

Star Anise Simple Syrup: - 6 whole star anise pods - ½ cup water - ½ cup granulated sugar

Combine water and sugar in a small saucepan. Heat gently, stirring until dissolved. Add star anise pods. Simmer 5 minutes. Remove from heat and steep 30 minutes (longer for a more pronounced flavor). Strain. Cool completely. Refrigerate for up to 2 weeks. The syrup will be a clear, pale gold with a pronounced, warm licorice aroma.

Fresh Plum Purée: - 6 ripe-but-firm plums (Santa Rosa or Black Diamond preferred), pitted and quartered - 1 tablespoon fresh lemon juice - 1 tablespoon water

Blend until completely smooth. Pass through a fine-mesh sieve to remove skins. Stir in lemon juice. The purée should be a vivid ruby-red. Refrigerate; use within 24 hours.

Ingredients (serves 6): - 1 cup fresh plum purée (above) - 3 tablespoons star anise simple syrup (above — adjust to taste; plum sweetness varies) - 1 bottle (25 oz chilled Champagne Brut NV (Billecart-Salmon Brut Réserve, or Pol Roger Brut Réserve — both provide the dryness and structure to balance the plum's tartness) - Fresh plum slice and a whole star anise pod for garnish - Optional: ½ oz of Slivovitz (Eastern European plum brandy — Zwack Slivovitz) per serving for amplified plum depth

Instructions: Stir plum purée and star anise syrup together. Taste — the star anise should be subtly present as a warm background note, not dominant. Chill thoroughly.

Chill Champagne flutes for 5 minutes. Pour 1¾ oz of the plum-star anise blend into each flute. Add Slivovitz if using. Top slowly with chilled Champagne, pouring down the side of the glass. The deep ruby purée will bloom through the pale wine in dramatic crimson gradients. Garnish with a thin plum slice on the rim and a single star anise pod balanced on the foam surface.

For a Mimosa Bar (serves 12): - 2 cups plum purée - 6 tablespoons star anise simple syrup - 3 oz Slivovitz (optional) - 2 bottles Champagne Brut, chilled

Variations: - Replace Champagne with Crémant de Loire for a lighter, more mineral expression that complements the plum's acidity. - Add ½ oz of Domaine de Canton ginger liqueur per serving for a Plum Ginger Star Anise Champagne Mimosa with warming spice depth. - Use sparkling rosé instead of Champagne for a deeper pink hue that amplifies the plum's color.

Pairing: The plum's tart-sweet character and star anise's warm spice make this mimosa exceptional alongside Asian-inspired brunch dishes — anything with five-spice, duck, or plum sauce. It is also beautiful with rich cheese boards, particularly aged cheddar and blue cheese, where the plum's acidity cuts through the richness.

Reference Links: - Star anise culinary guide: Serious Eats

Pro Tips: The star anise syrup is the variable that makes or breaks this drink — too little and the spice is invisible; too much and it overwhelms the plum. Start with 2 tablespoons per cup of purée and adjust upward. The plum purée oxidizes quickly — the lemon juice slows browning but does not stop it. Make the purée the morning of service and use within 8 hours. Santa Rosa plums produce the most complex flavor; if unavailable, Black Diamond or Fortune are excellent alternatives.