A boozy brunch wouldn’t be complete without a mimosa, the 1920s-era cocktail of sparkling wine and orange juice. The mimosa’s effervescence and sweetness are the perfect complements to the rich Hollandaise sauce, crisp bacon, and tart orange juice.
When mixing, we always keep in mind the quality of the sparkling wine. If you’re pouring the cheap stuff, equal parts of orange juice to bubbles is best. However, if true Champagne—meaning a made-in-the-Champagne-region-of-France bottle—is what your heart desires, go for a crisp and dry brut style to complement the brisk tang of orange juice (and go easy on the juice).
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“If Champagne was my only option to enjoy a mimosa, then okay, but it wouldn’t be the first thing I reach for,” says Anna-Christina Cabrales, Wine Enthusiast’s Tasting Director and resident Champagne superfan. “So much energy and time goes into making beautiful expressions and adding a drop or a few ounces of O.J. just feels like I’m taking away from that craftsmanship. If I really need to get my orange bubbly fix, you’ll find me ordering an Aperol spritz.”
Even for special occasions ,…
