What is really in your brunch drink?
What can I say about the mimosa? It’s simple, sweet and smart. There isn’t a single brunch drink that’s easier to make, and there isn’t a brunch drink that I like more! Served in a champagne flute, the mimosa contains two ingredients: orange juice and champagne/prosecco. I prefer to use prosecco in my mimosa (I think it’s lighter than champagne), but most restaurants use champagne.
One part champagne or prosecco
One part orange juice
Well chill both ingredients. Pour champagne/prosecco into glass. Top off with OJ. Serve cold.
The mimosa is very similar to another favorite brunch cocktail, the bellini. Like the mimosa, a traditional bellini also contains champagne/prosecco but with pureed peaches or peach-flavored liquor.
The majority of brunch spots serve up the original mimosa, but you can find creative versions at places around the city. Kittichai has a blood orange mimosa, and Macondo in the Lower East Side changes their unlimited mimosa brunch menu often — from orange vanilla to blackberry mint! They also make their mimosa with cava, a Spanish sparkling wine.
One tip I can give fellow brunchers is to be careful of places that use cheap champagne. I’ve definitely left brunch with a headache after only a couple of drinks. This could really put a damper on your brunch experience.
But there’s no need to wait to go out to brunch to have a mimosa. You can make the simple cocktail at home with your weekend breakfast!
Written by: Stephanie