A mimosa, the tireless foot soldier at many a Sunday brunch, is made with just two ingredients — orange juice and Champagne. But this simple drink can actually be quite complicated to make when it comes to measuring the right amounts of each ingredient. How much you pour of each depends on the quality of the ingredients and the desired buzz level.
The amounts you choose to pour depend on what you want to taste more — the orange juice or the Champagne. Mix one-third orange juice and two-thirds Champagne to satisfy those who desire booze over juice. Reverse those quantities for a slightly spiked drink. Middle-of-the-road mimosas — half orange juice and half Champagne — are more balanced in the glass and on the tongue.
A Golden Rule
The quality and price of the orange juice and Champagne may have an effect on your pours. If you are prepping many mimosas, you may want to pour a cheaper sparkling wine, like a Prosecco, instead of costly Champagne. The same holds true for orange juice — pour more freely with concentrated or store-bought orange juice than with fresh OJ for larger crowds. Follow this formula when pouring for a crowd — one-third of the more expensive ingredient to two-thirds of the cheaper one.
Adding orange liqueur to a mimosa cuts down on the amount of Champagne you need to pour. Pouring one-fourth or one-third less Champagne and substituting orange liqueur is a less-expensive alternative with more of a kick. You may also substitute all or part of the orange juice with other juices. Pour half orange juice and half cranberry juice to add both tartness and color, or pour only cranberry juice for the Champagne cocktail known as the poinsettia.
When part of the crowd is abstaining from adult beverages, pour nonalcoholic sparkling beverages instead. Mix half orange juice and half ginger ale for a no-mosa, tweaking the ratios for personal taste. Lemon-lime and cream sodas are other nonalcoholic options. Top a regular mimosa with a little bit of soda to add more sparkle to the drink, and if the Champagne or sparkling wine is a little flat, add a dash of sugar for more bubbles.
References and ResourcesThe Complete Bartender; Robyn Feller
Bartending Basics: More Than 400 Classic and Contemporary Cocktails for Any Occasion; Cheryl Charming