I am not saying that I have ever had a bad mimosa. What I am saying is that there is a difference between what makes a mimosa good and what makes it out of this world!
Can you remember the best mimosa you have ever had?
I can! That’s how good it was! On Mother’s Day we went to a cute little vegan restaurant (I am not vegan, we went there on accident not knowing it was a vegan restaurant!) and they were giving all mother’s a free mimosa! I even paid for a second! Over the next year I experimented with different variations and ingredients (not as simple as you would think) to recreate that perfect mimosa.
The perfect mimosa does start with a good quality bubbly! If you haven’t read why Scout & Cellar is the best place to go for your wine and bubbles, check out this article here that talks about the dangerous additives lurking in commercial and mass produced wine.
Just for Special Occasions?
Mimosas are at the top of the list of most fun drinks. They have a fun flair and excitement about them. They are usually reserved for fun occasions like Easter, Mother’s day, and special outings.
I am going to argue that they shouldn’t be. A mimosa made the correct way has a good balance between wine and OJ that most won’t be able to get drunk from.
Champagne flutes hold only a small volume
Bubbly wines tend to have a relatively low alcohol content
The typical mimosa ratio is only 50/50
Which is why it is typically extremely hard to get drunk off of a couple of mimosas. Of course there are always the exceptions!
During this quarantine, make yourself a morning mimosa a couple days a week! Celebrate the ordinary days that are starting to run together! So now let’s talk about how to make that perfect mimosa!
The Perfect Mimosa: Ingredients
OJ – To truly make it the best mimosa, you want fresh squeezed OJ. But if you don’t have time to go that Martha Stewart extra mile, get an OJ that doesn’t have pulp. The bubbles will rise the pulp to the top of the glass and look like floaters. It’s not very appealing but if what it looks like doesn’t matter, just get your favorite OJ.
Bubbles (Prosecco or Cava) – Historically, mimosa has been made with Champagne. True Champagne is usually around $30 a bottle. If I am spending that kinda money on a bottle, I will want to drink it straight! Wondering the difference between Champagne & Prosecco? Check that out here.
Don’t use Champagne. It’s not worth it. Grab a good bottle of Prosecco or Cava.
Get a Brut Bubbly! There are a lot of levels of sweetness in bubbly wine, but brut means that it has less than 2 grams of sugar per liter. That’s what you need! The OJ has all the sweetness that you need. I recommend the Rivamonte Prosecco. Message me to learn how to find it!
Venturous Splash of Fun
Macerated berries, like strawberries or raspberries
A little more liquor
A sprig of Rosemary
A couple crushed mint leaves
Keep it cold!
DO NOT STIR
Add the bubbly first, slowly!
The ratio is typically 50/50, but I say it’s all about personal preference!