There’s a very good chance you’ve already heard of the Mimosa – it’s the quintessential brunch cocktail, a classic combination of champagne (or other sparkling wine such as cava or prosecco) and orange juice to bring you joy on the weekend and is commonly given to guests at weddings as a cheaper alternative to wine or straight champagne. It’s a boozy twist on your typical breakfast juice for the days when you want to make it clear that you are in full relaxation mode. What says ‘chilled’ more than a casual, guilt free day drink? And – if you need it – the use of fresh orange juice makes it the perfect hangover cure to take the edge off a wild night whilst getting some crucial vitamin C into your body. Really, it’s a win-win and we all should be drinking them.
The secret to a good Mimosa is in the orange juice; feel free to use whatever you have available to you, but if you want a truly special Mimosa, go for freshly squeezed or maybe even something different like blood orange or clementine juice. You want it to have a healthy dose of zing so fresh is king here.
Unlike its boozier cousin the Buck’s Fizz, the original recipe for a Mimosa calls for equal parts orange juice to champagne but if you want to try spicing up this classic cocktail you can add a small measure of Cointreau or other orange liqueur to pair with the freshness of the fruit juice, so feel free to give it a go or leave it as is.
This is a good example of why a classic is a classic; it’s fun, memorable and distinctive.
Champagne Flute – for that extra bit of class, sweetie darling.
♦ 3 ounces fresh orange juice
♦ 3 ounces chilled champagne
♦ ¼ ounce Cointreau (optional)
Pour the orange juice and, if using, Cointreau into a chilled champagne flute and slowly top with the chilled champagne. Stir – slowly! – and serve.