Mimosa Recipe
Veuve Du Vernay Brut, orange juice
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Ingredients
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Sparkling wine
Juice
Optional additions
Method
Prepare glassware
- 1
Chill your champagne flutes or stemmed glasses in the refrigerator for at least 10–15 minutes or fill them with ice water for 5 minutes, then discard the ice water. Cold glassware helps preserve bubbles.
Juice and optional sweetening
- 2
Fresh orange juice
If using fresh oranges, roll each orange firmly on the countertop to loosen juices, cut in half and squeeze until you have 1 cup (about 2–3 oranges). Strain if you prefer pulp-free juice.
- 3
Adjust sweetness (optional)
Taste the orange juice. If you prefer a sweeter Mimosa, stir the 1 tsp simple syrup into the orange juice until dissolved. If using Grand Marnier, set aside for a float.
Assemble the Mimosa
- 4
Pour 1/2 cup (120 ml) of chilled Veuve Du Vernay Brut into each chilled flute (assuming recipe yields 2 servings).
- 5
Slowly add 1/2 cup (120 ml) chilled orange juice to each flute. Pour the juice gently down the side of the glass or over the back of a spoon to maintain effervescence.
- 6
If using, add a 1/2 tsp float of Grand Marnier on top of each drink. Do not stir — the float will sit on the surface and add aroma.
- 7
Garnish each flute with an orange slice on the rim or a thin wheel floated on top, if desired.
Serve
- 8
Serve immediately while the sparkling wine is still lively. Enjoy responsibly.