Mimosas make an appearance at most of our celebratory morning, brunch and lunch affairs. There’s no better way to elevate a brunch with family and friends than to start off with a round of Mimosas! It’s refreshing and suitably brunch-worthy with the addition of orange juice. It just lifts the mood and because it’s diluted so it’s not potent!

And because this cocktail is served without ice, be sure to use chilled sparkling wine and cold orange juice. Chill the sparkling wine for at least 3 hours before serving.

Lastly, don’t stir a mimosa. Stirring disrupts the bubbles in the champagne and make them go flat.

Ingredients

1 bottle dry sparkling wine
½ cup Grand Marnier, optional
3 cups orange juice
8 drops orange bitters, optional
Mint leaf or orange slice, to garnish

Instructions

Divide the sparkling wine between champagne flutes, filling each glass at least halfway.
1 bottle dry sparkling wine
If you're using Grand Marnier, add 2 tablespoons to each glass. To make these fuss-free, simply pour in a splash.
½ cup Grand Marnier
Top with orange juice and add a drop of orange bitters to each glass.
3 cups orange juice, 8 drops orange bitters
To make the mimosas extra pretty, add a mint leaf or orange slice.

Recipe Notes:
1. The best champagne for Mimosas is real French champagne which is expensive. But brut sparkling wine, Cava and dry prossecos are excellent alternatives that most restaurants and bars use.
Look for "brut" sparkling wine or champagne - "brut" means dry and that's what you want for Mimosas (rather than sweet).
I use sparkling wine that's around $12 - $15 per bottle. If I splurge of French Champagne ($50 up!), I drink it straight!

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