Recipe: Grand Mimosa (serves one)
- 2 parts Champagne or other sparkling wine
- 1 part fresh-squeezed orange juice
- 1/4 oz. Grand Marnier
Pour 2 parts sparkling wine into a Champagne flute. Add Grand Marnier and top with orange juice.
The Mimosa is hard to beat for a brunch cocktail. It is said to have been invented in 1925 by a bartender at the Ritz Hotel in Paris, and traditionally has equal parts sparkling wine and orange juice. We prefer a higher ratio of sparkling wine; we often use the inexpensive and reliably tasty La Marca Prosecco. Adding Grand Marnier makes for a more well-rounded drink. If you’re looking for a brunch cocktail with more of a kick, try the Jumping Jellybean.
