We would say that December is the perfect time for making mimosas, but let’s be honest. What month isn’t the right time to enjoy this bubbly glass of happiness?
Mimosas are simple, refreshing, festive, and delicious. No wonder they’re the quintessential cocktail for flying first class, toasting the lucky couple, or enjoying a breakfast out with the girls.
But what really has us excited about mimosas are the fun ways that people are starting to play with the traditional “half-champagne-half-orange-juice” formula. We get requests for mimosas made with everything from pomegranates to pineapples. With such a versatile drink, it’s hard to go wrong.
Mimosas 101
So how do you make a great mimosa? Simple:
1. Pick a good alcohol. Mimosas are traditionally made with champagne, but there are a lot of equally delicious (and less expensive) options. A good cava, prosecco, or American sparkling wine will work wonderfully. Click here to learn everything you need to know about choosing a champagne or sparkling wine.
2. Choose your juice. Almost any citrus will work well in a mimosa, including grapefruit. clementines, and all kinds of oranges. Mango is a crowd favorite, as are strawberries, raspberries, blackberries, and passionfruit. (Yes, passionfruit is technically a kind of berry.) We’re also partial to guava, peaches, or pears.
3. Chill your ingredients beforehand. Having your wine and juices chilled allows you to skip the ice, which would dilute your drink.
4. Use roughly equal parts of juice and champagne or wine. Experiment to see if you like your mimosas a little more or less on the boozy side.
5. Garnish with a fruit slice, a few floating berries, or an aromatic sprig of mint or basil. Alternatively, add a splash of elderflower liqueur.
6. Enjoy!
