Some days just call for good friends and a celebration with a Mimosa from the One
Stop Market. Long thought of as just something you choke down over quiche once or twice a year, these drinks have come a long way and now can be enjoyed any day of the year! I have become quite a “Mimosa connoisseur” since I live with perhaps the worlds most diehard Mimosa Momma – Courtney. Most of you know her and she likes these a lot so either you get on board or you get left behind. Since I am partial to her, I choose to get on board.
First, let’s clarify some things. A Mimosa is where the sparkling wine/champagne is 50/50 mix with orange or other juice. The Buck’s Fizz is where the sparkling/champagne is higher in proportion than that of the juice. I know, we are splitting hairs but there is a difference and to avoid having the purists march on the store and have me on the business end of a pitchfork,
I wanted to be as clear as possible.
Next, there are some keys to making a great Mimosa. First, due to the sugar content of the other ingredients, try to stick with a dry sparkling wine or Prosecco as this will prevent the drink from being too sweet. Some of our favorites include:
- Ruffino Extra Dry Prosecco (Italy)
- Jaume Serra Cristalino Cava (Spain)
- Domaine Ste. Michelle Extra Dry Sparkling (USA)
- Veuve Brut (France)
Key point, don’t go get the cheapest sparkling (unless you are making them for your
mother-in-law in which case stick with the really, really cheap stuff) you can find because these ones are very sweet and the result is you will be drinking a sugar bomb that will likely result in a hang over or just being turned off due to the overwhelming sweetness. These drinks should be ‘slightly’ sweet and enjoyable. My favorite of the whole batch are the Spanish Cava’s. They are bone dry in some cases and are a perfect match for this application!
Now, let’s get to the juice. If you are really looking to make an impression then go with hand squeezed juice. The results are incredible but if you are pressed for time, go to the grocery store and get the little bottles in the deli area that are pre-squeezed. If that is not an option, stick with Simply Orange Juice or the hidden gem – Pom juice. Remember, the mix ration is 50/50 so don’t get too carried away and buy 5 gallons of the stuff. Other juices to consider: grapefruit, pomegranate, blueberry, mandarin or even cherry juice. The final touch is to garnish with a raspberry, strawberry, blackberry, blueberry or wedge of orange or pineapple. Bam!
Final note, a 750ml of sparkling wine will make 6 full “Courtney approved” Mimosas – meaning, they are full to the top of a champagne flute. Full means 100% full – not almost full. For the rest of the normal world, you could plan on 7 to 8 drinks from a 750ml bottle and once you add the garnish then the drink will look just as full. I have tested this many, many times so just trust me.
Now, one last tip. If you really want to jazz these drinks up, add just a drop (or two) or Cointreau liqueur at the end. This orange liqueur will really make these drinks pop. I have tried other orange liqueurs and the effects were less than spectacular so I only go with Cointreau now. Again, a little bit goes a long way so don’t go overboard….remember, walk before you run. Serve ice cold and only stir the ingredients – NEVER shake them otherwise you will have a mess to clean up and nobody likes those. Prost!
Written by Ron Hansen