It’s not all the time we drink champagne with breakfast, but when we do it’s always for some super special reason, am I right?
Valentine’s Day, birthdays, holidays, football games (huh?), romantic breakfasts in bed you name it and there’s a good chance a classic mimosa is involved… two or three if you’re lucky.
Have you ever stopped to think: am I actually making the best mimosa possible? Here’s some tips on how to get that perfect mimosa, followed by a recipe, of course! Because I just couldn’t let you make it all the way to the end of this post without rewarding yourself with a drink.
I wouldn’t serve you a glass of red wine in a glass made for white, and you shouldn’t serve up your champagne in anything other than a champagne flute.
The champagne flute is tall and narrow with a small opening at the top. The small bowl area allows the champagne to retain its carbonation, and it enhances the look of the bubbles rising through the glass. The long stem allows you to hold the glass without affecting the temperature of the liquid.
If you’re a college kid on a budget I feel your pain, but trust me, the glass is important to keep that bubble and fizz. You can buy them on Amazon or at Walmart, for cheap! I bought mine from our local grocery store on sale, four glasses for $8.
Would you put a $4 bottle of juice in a $50 glass of champagne? You wouldn’t. Don’t go out and buy the most expensive bottle of champagne for a mimosa. I try to spend no more than $20 on a bottle of champagne that I know I’ll be baking with (hello champagne cupcakes!) or mixing in a mimosa.
Type of wine is also important when selecting your champagne, although it’s totally up to you how sweet or dry you want your champagne to be. Here’s a guide:
Extra Brut: The driest champagne on the shelf, no added sugar
Brut: Very Dry, no more than 1.5% sugar
Extra Dry: Medium Dry (yes, I know this makes no sense), contains up to 2% sugar
Demi Sec: Somewhat dry and somewhat sweet, contains up to 4% sugar
Sec: Sweet, can contain up to 8% sugar
Doux: The sweetest champagne on the shelf, can contain up to 10% sugar
When I am stateside I always go with Korbel Extra Dry or Brut, which I have always been able to find in the grocery store (if I am lucky enough to live in a city that sells beer and wine along with groceries), or at the liquor store. Bottles are roughly $12 for 750ml. If I’m being extra cheap, which happens quite often, I opt for Andre Brut Champagne which retails for about $6.
If you are confused about which type to buy some shops have smaller 187ml bottles you can try out to determine what works best for your perfect mimosa.
The Mixer and Garnish
This is the fun part, where your drink gets its personality and you get to make that decision. Think about you favorite fruits and juices to come up with a combo perfect for your mimosa. My favorite juice for mimosas is pineapple – but you probably could have guessed that!
Here’s a few juices and flavor combinations you can try for your perfect mimosa. Garnish is optional but can add an additional yummy flavor or special look to a glass.
Orange (this is a classic mimosa)
Orange and Pineapple with a splash of grenadine
Orange and Cranberry garnish with orange peel or frozen cranberry
Lemon and Strawberry
Pureed Watermelon with mint or lime
I’ve found that one small bottle of Simply Orange (usa) or Black Label (aus) juices is enough to get me through an entire bottle of champagne.
The Top Up
If you thought the rest was pretty self explanatory here is the mimosa game changer I learned recently; the top up. Once you’ve poured your juice into the flute leave a little bit of space near the top of the glass for an extra splash of champagne.
Adding an extra splash of champagne gives your mimosa that yummy champagne taste at first sip, and allows the alcohol to mix into the juice you just poured.
- bottle of brut or extra dry champagne
- juice of your choice
- strawberries or fruit accompaniment (optional)
- Fill your champagne flute about halfway with champagne. The bubbles should stop around that 65-70% mark on first pour and settle back down around the 50% mark.
- Add in your mixer until the glass is about 85% full.
- Top up the glass with another splash of champagne. Garnish with fruit and serve cold.
You may have figured out by now in my past life, aka when I was living in America I worked for a wonderful NFL team. Every Sunday that the team was away my closest girlfriends from the office and I would get together to watch the game on TV. We each would bring something for brunch, and make mimosas while watching the game. Let me tell ya, you’ve never watched a football game until you’ve watched one with four football crazy girls over omelettes and mimosas.
What is your favorite mimosa combination?
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