Grand Mimosa Recipe
champagne, oj, grand marnier
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Ingredients
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Base Cocktail
Liqueur & Garnish
Method
Preparation
- 1
Chill glassware and ingredients
Place champagne flutes in the freezer for 10–15 minutes or fill with ice water while you prepare. Ensure the champagne/sparkling wine and fresh orange juice are well chilled before assembling.
- 2
Measure liqueur
Pour 1/2 tablespoon Grand Marnier into the bottom of each chilled champagne flute. This provides a warm orange-cognac note without overpowering the drink.
- 3
Add orange juice
Carefully add 1/2 cup (120 ml) fresh orange juice to the flute over the back of a spoon or pour gently to avoid excessive fizzing. Aim for roughly one part orange juice to two parts sparkling wine (the recipe ratio used here).
- 4
Top with champagne
Slowly top the glass with 1 cup (240 ml) chilled champagne or other dry sparkling wine. Pour down the side of the flute or over a spoon to preserve bubbles and minimize overflow. Leave a small head of bubbles at the top.
- 5
Garnish and serve
Express the oils of an orange twist over the glass by pinching it skin-side down, then drop it in or rest a thin orange wheel on the rim. Serve immediately while effervescent.
- 6
Notes on proportions
This formulation yields a bright, slightly boozy Grand Mimosa where Grand Marnier adds depth. Adjust Grand Marnier between 1/4–1/2 tablespoon per serving to taste, and modify juice-to-champagne ratio if you prefer sweeter or stronger cocktails.
