Get ready to say, “Oh THAT’S what a mimosa is supposed to taste like.”
Because if you’ve ever succumbed to the allure of all-you-can-drink brunch in New York City, then you know how truly awful a mimosa can be.
You (and your guests) deserve better.
Like a great cup of coffee, the mimosa is a simple recipe that can be deceptively difficult to perfect. And that’s why we’re glad we have friends like the styling team at Zio & Sons, one of whom just happens to be a certified sommelier and mimosa-mixing expert!
Read on for their recipe and brunch better.
1. Start with the sparkling.
Cava works best for mimosas, as the bubbles last longer than in prosecco. Cava is made like champagne, with the second fermentation taking place in the bottle rather than a large tank. It is almost always dry as well, making it the perfect wine for cocktails. I recommend Bohigas Cava for only $18 per bottle. They are the one of the oldest producers and make the wine in a very classic style.
2. Squeeze your own juice!
The end result is worth the effort and you don’t need that much. Keep it classic with citrus and don’t be afraid to blend your citrus juice. We love orange + lime together for a tangy and refreshing taste. Chill after juicing and strain if you would like to remove the pulp.
3. Mix it up.
One part juice with three parts sparkling is the magic ratio.
4. Pick the right glassware.
Flutes are great, but we tend to choose a tumbler for mimosas. The wide mouth of the glass allows you to enjoy the aromas and prevents spills!
Photos: Marili Forastieri