Tips for the Perfect Mimosa

The Perfect Mimosa

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.

 

 

Two Mimosas

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.

 

BUT

 

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 FunMimosas & Mint

  • Fresh Fruit
    • Macerated berries, like strawberries or raspberries
    • Orange slice
  • A little more liquor
    • Grand Marnier
    • Grenadine
  • Fresh Herbs
    • A sprig of Rosemary
    • A couple crushed mint leaves

 

Extra Tips

  • 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!
  • Get a good glass! My favorite are these tulip glasses!

 

Now enjoy that perfect Mimosa you have right there!

We will be sharing some of our other favorite champagne drinks throughout the next couple weeks!

 

This post contains affiliate links, which means that since I am referring you to some amazing product, I receive a small commission at no extra cost to you.

 

Tips for making the perfect mimosa

 

 

Mimosa

How to make the PERFECT Mimosa!
Prep Time5 mins
Course: Breakfast, Drinks
Keyword: Champagne, Mimosa, Prosecco, Wine
Servings: 6
Cost: 20

Ingredients

  • 1 Bottle Prosecco or Cava
  • 1 Bottle Orange Juice
  • 1 TB Splash of Fun!

Instructions

  • Slowly add the bubbly to the glass till it's about half full.
  • Shake the bottle of OJ, then slowly add to your glass. DO NOT STIR
  • Add a splash of fun!
  • Post a pic on your Insta & Tag me! @Jennifer_Sleider
    Enjoy!!

 

 

 

 

 

 

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5 Comments

  • Joseph

    Hi, I must confess that I fell in love with your article and your style. It is really romantic. Your article on the perfect mimosa is very rich in useful information. It made me to reach out for a bottle of wine as I could not allow the urge to pass me by.

    I have taken notice of the recipe or ingredient required and I will surely prepare one soon. I have also bookmarked your website. I will return often to enjoy myself.

    I wish you success.

  • Juan Duran

    Perfect timing. My wife and I love to drink mimosas during summer (do not ask me qhy we don’t feel the same during winter, I guess it has to do something with the option to drink on the deck, not inside the house), so this weekend I will follow up this recipe. My mouth is already drooling for it!

  • Philebur

    Hello there! Thanks a lot for sharing this beautiful piece of information with us. It is very informative and Educative and I’m happy I came across your article. I’ve been making mimosa for quite sometime but I’ve been having a bland taste. I think its because I didnt apply most of the ingredients to get a perfect mimosa, now that I know about it, I’m going to give it another try. Thanks a lot 

  • Jomata

    The last time I had mimosa was easter,  as it’s always a culture in my house to always make mimosa on our special occasions because of the great preference we attach to it,  your idea on making mimosa some couple of days in the week isn’t a bad idea at all and I’ll go with your method of the perfect mimosa. Thanks for sharing.

  • Awinikistevie

    Hello there, This is a very beautiful article that you have got here. To get the perfect mimosa can be quite difficult, However, you have procured an information so great in its impact tii enable one prepare one for himself. Mimosa is quite great and helpful to the body. Vegan products are always reliable and benefits the body.

    Thanks for sharing this to me.

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