A mimosa is a wonderful way to start a morning – but it’s also where a lot of very good Champagne goes to be wasted. Here’s how to get the balance right.
Save the good stuff for another day
Once orange juice enters the picture, the subtle toast and complexity of a vintage Champagne simply disappears under the fruit. A mimosa is the perfect job for an affordable, dependable Brut – or a quality Cava or Prosecco, which many bartenders actually prefer here for their brighter, more straightforward fruit character.
The juice matters more than the wine
Freshly squeezed orange juice makes a genuinely noticeable difference over the carton stuff, and it’s worth the extra ten minutes. A ratio of about two parts sparkling wine to one part juice keeps things bright without drowning the bubbles entirely.
A small upgrade worth trying
Swap plain orange juice for a mix of orange and a little fresh grapefruit or blood orange juice. It adds a bit more acidity and colour, and it makes a simple brunch classic feel a little more considered without any extra effort.