There is no happier way to start the day than with a leisurely Sunday brunch with a mimosa. It’s not just a drink, it’s an excuse to enjoy a little champagne boost to your mood before noon. It’s a happy little celebration. It’s a smile in a champagne flute. The best one I ever had was at the Grand Lux Café in the Venetian Las Vegas, and I enjoyed it with a fabulous waffle with fresh strawberries and whipped cream and a cup of fresh coffee on the side.
There are two things that you should never do if you want to enjoy a mimosa: Never buy a bottle of pre-mixed mimosas, and never forget the little added splash of triple sec. A mimosa is NOT just orange juice and champagne. Ignore the recipes that suggest otherwise.
Some recipes call for equal parts orange juice and champagne, but changing the balance to be a little more champagne-heavy will preserve the delightful fizz the drink is known for. Too much orange juice and it will lose its bubbles.
Usually a dry (brut) champagne is recommended in the recipe, and sticking with that recommendation will make for a nice, crisp balance against the sweetness of the orange juice. That said though, there’s no cut-and-dry rule, if you want to use a sec or demi-sec, go right ahead, or even a sparkling muscat if you really want that sweet floral character to come through.
Two parts champagne or sparkling wine
One part chilled orange juice
Splash of triple sec
Orange slice for garnish