Mimosa

Good served on holidays with breakfast.

3 parts champagne, chilled
1 part orange juice (or more, up to 1 part champagne to 1 part orange juice)
1 tsp. Grand Marnier (not traditional, optional)

Chill the champagne flutes for serving. Ensure both ingredients are well chilled, then mix together into the champagne glasses. Serve cold.

While a mimosa is traditionally served with champagne, sparkling wines can also be used. For guests who do not wish to consume alcohol, sparkling waters such as Perrier are also acceptable. In either case, the drink should still be served in a champagne flute so that the bubbles will last longer.

Blushing Mimosa

A tropical take on the Mimosa, with pineapple and grenadine, cracks through a winter chill. Ingredients

2 oz. orange juice
1 oz. pineapple juice
2 tbs. grenadine
brut champagne

Fill a champagne flute 2/3 full of the juice mixture. Top with champagne, then add grenadine.