Looking to add a little zing to breakfast or brunch? If you’ve got the nerve, add some verve with mimosas! Mimosas are a delightful accoutrement to fancy brunches, celebratory events and the holidays, so here – my friend – is a recipe for the perfect mimosa…
Many are of the school of thought that a mimosa is simply half orange juice and half sparkling wine. It can be. Oh, but it can be so much more! A ratio of one-to-one is good. However, if you add an extra splash of sparkling wine to that mix, you are one step closer to perfection.
Then you want to make sure your ingredients are on point. You will need pulp-free orange juice. It is best to start with fresh-squeezed, strained orange juice for a lighter taste, but the “Simply” brand of orange juice is pretty tasty too. Your sparkling wine shouldn’t be too sweet. Italian Prosecco or Spanish Cava will do nicely.
You don’t want your wine to become flat due to stirring. So, add your sparkling wine first because the orange juice is heavier; and if you place it on top, this pleasing potion will mix itself.
You can garnish with blueberries in your glass or an orange slice or a plump, ripe strawberry on the rim. You can also add some extras to suit your taste. Consider a tablespoon of liqueur – Grand Marnier or Chambord; a splash of cranberry, pineapple or pomegranate juice; or a spoonful of peach or strawberry puree at the bottom of your glass. You can even substitute blood orange juice for traditional orange juice.