This cocktail of Champagne and orange juice takes its name from the bright yellow blossoms of the mimosa tree. Have one, and you’ll start your day with a kick. Have two, and you won’t worry about a thing for the rest of the day.
Purists would say it’s a sin to add anything to Champagne, and if you agree it’s fine to use a different sparkling wine — as long as it’s brut (very dry). Avoid the sweet stuff, which would adulterate the delicate flavor. Decorate the glasses with a twist of orange peel for a festive touch.
It is traditional, but not necessary, to add a teaspoon of Grand Marnier or triple sec to each glass before topping up with the sparkly. For a blushing mimosa, add a teaspoon of grenadine syrup, then top with Champagne.
1 bottle of chilled Champagne or another sparkling wine
4 tsp. Grand Marnier, triple sec or grenadine (optional)
Using a sharp paring knife, cut four strips of orange peel before squeezing the orange. Then squeeze out the juice, making sure to remove any seeds.
Fill four Champagne flutes 1/3 of the way up with orange juice. Add a twist of peel to each. If using a flavoring, add 1 tsp. per glass now. Top with the sparkly. Serves 4.