You don’t need to stir as this will cause the wine to become flat. This way, the cocktail mixes on its own and won’t make a sticky mess at the top of the glass. When you’re making a mimosa, always add the sparkling wine first, then top with orange juice. Just remember these will pack more of a punch. While we think this ratio tastes the best, if we’re serving a crowd for brunch, we do hold back the wine a little. The Perfect RatioĪ classic mimosa recipe calls for equal parts sparkling wine to orange juice. With that said, when we’re in a pinch, we’ll use the “Simply” brand of orange juice. It seems over the top, but when you consider half the drink is juice, you want the best.įreshly squeezed orange juice tastes fresher, lighter, a bit tart, and more delicate than anything you can find in the store. If you can swing it, use freshly squeezed orange juice. For the Best Mimosa, Use Fresh Squeezed Orange Juice ![]() Unless you’ve found something you absolutely love, don’t go lower than $10 since that can lead to headache central. Your best bet is to look for “Cava,” which comes from Spain or an American sparkling wine that’s around $15.Ī dry Prosecco is a great option, too. We spend $12 to $15 on the sparkling wine we add to our mimosas. You don’t need to break the bank, though. I like to use a dry sparkling wine, not sweet. ![]() ![]()
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