Classic Mimosas

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No brunch is complete without the quintessential breakfast mimosa. Whether you know it or not, there is a right way to make mimosas and there is a wrong way to make mimosas. If you are planning to host a brunch in the near future, do not fret, here is your guide to making marvelous mimosas.

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Mimosas are the perfect morning cocktail for any brunch, especially for special occasions, such as a Mother’s Day brunch, Valentine’s Day brunch or a bridal brunch. The classic mimosa is made up of equal parts orange juice and champagne, but the great thing about mimosas is that you can mix them up with various juices and garnishes to fit any occasion.

The mimosa is a classic cocktail that has a few different stories to its origin. The drink is closely related to the Buck’s Fizz invented in 1921, which is a cocktail also made up of orange juice and champagne, but the champagne is on the heavier side with less orange juice. It has also been said that a bartender at the Paris Ritz Hotel created the mimosa in 1925. Either way, it wasn’t until the 1940s when the drink became popularized as the brunch beverage of choice, thanks to director Alfred Hitchcock. So let’s all raise a glass to Hitcock for making it perfectly acceptable to drink a cocktail before 11am, shall we?

Since the juice in mimosas offer a layer of sweet notes, I love to pair them with a savory breakfast dish, such as these mushroom and Gouda egg souffles.

ON CHOOSING THE BEST MIMOSA INGREDIENTS

This simple classic cocktail only calls for two ingredients, champagne and orange juice! With that in mind, quality counts. Both ingredients can be easily elevated at a slight cost and effort. Here’s what to look for:

CHAMPAGNE

Come, for I am drinking stars! – Dom Perignon

What is Champagne? Traditional Champagne is a sparkling wine produced within the historical province of Champagne in France. During the intricate Méthode Traditionnelle production process of Champagne, specific vineyard practices are demanded and grapes are sourced from exclusive designated locations within Champagne, France. The grapes used to produce Champagne are Pinot Noir, Pinot Meunier and Chardonnay. If you are in the market to purchase genuine Champagne, stick to one of the well-known brands such as Dom Pérignon, Mercier, Moët & Chandon, Ruinart, and Veuve Clicquot.

Is California Champagne real Champagne? Technically, Champagne has to be produced in the Champagne region of France to be classified as Champagne. In America, it is common to see sparkling wines, such a Korbel and Cook’s, labeled as California Champagne. These brands still follow the Méthode Traditionnelle production process. It is a great alternative to French Champagne and more likely to be readily available to American shoppers at a reasonable price.

Types of Champagne: Just like most things in life, not all Champagne is created equal. Champagne can range from extra dry (Brut) to very sweet. Typically, mimosas are served with an extra dry or dry Champagne to balance out the sweet notes from the orange juice. Below is the lingo to look for when selecting a bottle of Champagne for making mimosas.

• Brut Nature: Extra Dry
• Extra Brut: Very Dry
• Brut: Dry
• Extra Dry: Less Dry than Brut
• Dry: Mildly Dry
• Demi-Sec: Sweet (Sparkling Dessert Wine)
• Doux: Very Sweet (Dessert Wine)

It’s best to purchase Champagne right before it will be consumed. In contrary to many wines, Champagne does not get better with age. Prior to serving, allow the Champagne to chill in the refrigerator. According to experts, the ideal serving temperature for sparkling wines is right below 50°F.

ORANGE JUICE

Orange Season: When it comes to oranges, they never really go out of season. With many variations available, there are likely to be fresh oranges ready for purchase any time of the year. Instead, it’s important to consider the seasonality of your favorite types of oranges. Blood oranges are only available for a shorter duration around February and March. While navel oranges are available for the better part of half the year.

Types of Orange Juice: For mimosas, orange juice can be hand-squeezed or purchased in juice or juice concentrate form. However, hand-squeezed orange juice will surely take your mimosas to another level compared to the other options. Freshly squeezed orange juice is lighter and more delicate than the store bought stuff, delivering a delightful breakfast cocktail.

If freshly squeezed orange juice is out of the question, consider purchasing a pulp free orange juice of your favorite brand and just skip the concentrated stuff all together. After purchasing your orange juice of choice, keep it chilled in the refrigerator right up until it’s needed for pouring.

ON SELECTING GLASSES FOR MIMOSAS

You may have seen mimosas served in anything from a champagne flute to a whiskey glass. That just goes to show you there isn’t just one perfect glass to serve mimosas in. Instead, you should think of what the occasion calls for. The main thing to keep in mind when selecting a glass, is to choose one that tappers inwards towards the top. This helps in retaining the Champagne’s carbonation by reducing the area of where it can escape.

Champagne Glasses: Mimosas are traditionally served in Champagne glasses, since the cocktail is meant to be chilled. This glass choice is tall and slender with a stem, allowing the cocktail to stay colder longer instead of having body heat from the fingers warming the drink. The glass will need to be refilled often since it is on the smaller side.

Champagne Flute: The flute retains the champagne glass shape, but without the stem. This choice is great for sit down meals, as a bit more can be added to the glasses and less handling will take place.

Wine Glasses: Wine glasses are a great alternative to Champagne glasses since they are larger and call for fewer refills, while still retaining the Champagne’s carbonation.

HOW TO POUR THE PERFECT MIMOSA

Once you have your ingredients and glasses picked and ready to go, the rest is easy. Simply fill the glass with equal parts orange juice and Champagne. Start by filling the glass midway with orange juice. Then continue to fill the glass with Champagne, leaving room at the top for bubbling and movement to avoid spilling.

Garnish with an orange slice if desired, and there you have it, a perfect mimosa! Cheers!

MIMOSAS FOR A CROWD

Making sure mimosas are readily available for your guest to enjoy is easy, and best of all, totally hands off for you! Allow your guest to self-serve one of two ways:

• Mimosa Station: Set up a mimosa station on a side or buffet table with clean glasses and little plates or bowls with garnishes such as orange slices, fresh strawberries and blueberries for your guests to add to their mimosas. Fill up two wine chiller buckets or metal buckets with ice. Place the champagne in one bucket and a bottle of juice in the other bucket. This option will keep the mimosa ingredients chilled the longest.
• Mimosa Pitcher: Just like for the mimosa station, prep the area you will be placing the mimosa pitcher with clean glasses and garnishes. Right when guests start to arrive, get the pitcher of mimosas ready by pouring about 3 cups of orange juice in the pitcher, followed by a bottle of Champagne (1.5L). Do not mix, and it’s ready to serve!

MIMOSA VARIATIONS

Once you know what goes into making a great classic mimosa, it’s easy to change things to your liking. Various juices, spices and garnishes can be added to customize mimosas for any occasion. Some popular mimosa variations include grapefruit mimosas, peach mimosas, rose mimosas, cranberry mimosas, and pineapple mimosas.

• Seasonal Variations: From a Fall inspired apple cider mimosa to a holiday party cranberry mimosa, this cocktail can be dressed up to be incredibly festive.
• Juice Variations: Just about any citrus or tart juice will make a delicious mimosa, such as grapefruit juice, pineapple juice or cranberry juice.
• Spices and Garnishes: Add spices to build up more flavor and garnishes to elevate the drink, such as cinnamon and apple slices for an apple cider mimosa or adding Tajin seasoning to a mango mimosa.

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