Bring bottomless brunch home with this effortless pitcher-sized Mimosa recipe. Making a good Mimosa is easy—you simply mix sparkling wine and orange juice together in a flute. But making a great Mimosa requires a bit more attention. First, you need to secure the right ingredients. Opt for freshly squeezed orange juice, if possible, or a high-quality store-bought product. And, while you don’t need to splurge on Champagne, you should buy a bottle of dry sparkling wine (not at all sweet) that you would be happy to drink on its own. And you definitely need to chill that wine—it helps with the bubbles and makes opening the bottle much easier. Finally, you need to achieve the perfect ratio of orange juice to sparkling wine—not too much bubbly wine and not too much orange juice. For us, that’s two parts wine to one part orange juice, which makes scaling this recipe up extra easy.
Because the pleasure of a good Mimosa relies heavily on its surplus of bubbles, be sure to hold off on making this pitcher cocktail until the very last minute. The longer the pitcher sits out, the warmer and flatter and more diluted it gets. So keep everything in the fridge until the very last minute. Then, pop the cork and get to mixing. To keep with tradition, we recommend serving this pitcher drink to guests in flutes, but any glass is fine, really. This is brunch, after all, and brunch is no time for putting on airs.
- Add all ingredients (including orange wheels) to a pitcher.
- Add ice and stir.
- To serve, pour into flutes.
You might not think of gin as an essential tiki ingredient, but this tropical cocktail certainly makes a case for it. Named for one of Waikiki’s first popular resorts, the cocktail combines gin with fresh pineapple juice, lemon juice and orgeat into a frothy, fruity (but not too sweet) island drink. When it first debuted in the 1920s, the Royal H...