Just recently, my husband and I celebrated our wedding anniversary. We’ve never been much for big presents, but we do like to go to an extra special place to eat on our special day. We made a decision to go to Napa for a special brunch at one of our favorite haunts. As you would expect, they had the usual Mimosas. However, this Mimosa was exceptional, above the fray.
It gave me an idea. I asked the server if there was a possibility of their sharing their recipe. I got the list of ingredients, but not the ratio of each. Go figure. It wasn’t very hard to figure out… after a bit of experimenting. :-). So here it is.
Mimosas My Way
- 8 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons orange-flavored liqueur
- Sparkling wine or champagne
Chill the sparkling wine or champagne. Squeeze the oranges and lemons then make the amount of juice needed. Mix the two juices and liqueur together in a cup. Pour the mixture in equal amounts into two champagne flutes. Fill the flutes with the chilled champagne and serve immediately.
Notes: Fresh juice makes a huge difference so don’t skimp on this. You squeeze the juices and mix them together in advance of when you’re planning to assemble your mimosas. You can indeed double, triple or quadruple the qualities for any size group or just for seconds and thirds. :-). A good quality champagne really does matter. It too will change the taste profile for the better or, the worse, so don’t skimp on this either. I like to use Cointreau for the liqueur, but any good orange liqueur will work just fine.
These Mimosas are such a simple wine cocktail to make. It made me wonder why I don’t make it more often when company is around. I think I’ll put this on my list of brunch items for the future.
Time for a glass…