Drink

How to Make a Classic Mimosa

Add a third ingredient-Grand Marnier-to really improve your brunch game.
IMAGE ESQUIRE US
Comments

Ingredients

  • 2 oz. orange juice
  • 4 oz. brut champagne
  • 1 tsp. Grand Marnier (optional)

Directions

  1. Fill champagne flute 1/3 full of fresh-squeezed orange juice.
  2. Top up with brut champagne.
  3. Add the teaspoon of Grand Marnier.

Mimosas are astonishingly easy to make. Just champagne and fresh orange juice, mixed in a flute and sipped alongside a hearty meal of french toast, breakfast sausage, and home fries. That spread is all fine and good. In fact, we'll see you at the next brunch table over, shamelessly shelling out 30 bucks for Mimosas of the bottomless variety to go with our eggs benedict. But should you want to skip the trip to the restaurant and mix up some of your own Mimosas at home, you can juj them up with a teaspoon or so of Grand Marnier; the orange liqueur add a little complexity to the exceedingly simple drink. A dash of orange bitters works well, too.



A Little Background

Who first invented the mimosa? A bartender craving some Vitamin C? Whoever it was, that person tangentially invented brunching as a metropolitan sport. But by the mid-20th century, plenty of folks had taken to the cocktail. Alfred Hitchcock, for one. Even the Queen reportedly tried and liked the concoction. As for the name, the mimosa is also a tree that blooms with bright yellow flowers.

ADVERTISEMENT - CONTINUE READING BELOW

If You Like This, Try These

If you're looking for something with a slightly more tropical flavor, there's the Blushing Mimosa. For that one, create a mixture that's two parts orange juice, one part pineapple juice. Fill a champagne flute two-thirds full of the juice mixture, top with champagne, and then add two tablespoons of grenadine. Another brunch-friendly drink is the Bellini, with Prosecco and peach purée. And an Apple Cider Mimosa will keep you buzzed on a fall morning, thanks to a helping of cinnamon whiskey. There are plenty of other cocktail with sparkling wine, too.

Food styling by Sean Dooley
Prop styling by Emily Hirsch

More from EsquireMag.ph

This story originally appeared on Esquire.com. Minor edits have been made by the Esquiremag.ph editors.

Comments
View More Articles About:
Recommended Videos
About The Author
Sarah Rense
View Other Articles From Sarah
Comments
Latest Feed
 
Share
The DILG has ordered local government to toughen up on trikes.
 
Share
You've got the weight loss resolution. Now, you just need the footwear
 
Share
 
Share
The project is aligned with government's thrust to make the Philippines a spacefaring nation.
 
Share
Featuring wardrobe essentials with technical and outdoor details.
 
Share
In this day and age of “low, low downpayment” schemes, is it okay to buy secondhand cars?
 
Share
There's something strange in the neighborhood.
 
Share
From the jeweler of kings, these masterpieces are precious and dazzling, handsome and elegant.
 
Share
'The country is better off with ABS-CBN than without it.'
 
Share
The artist talks about his preference for large-scale canvases and the common imagery you'll find in his pieces.
Load More Articles
Connect With Us