In the midst of the cocktail revival in the U.S. this cocktail still has more tragic versions than inspiring. As a staple of brunch service, the main goal of most restaurants is to minimize the costs at the expense of guest satisfaction. If you are in Las Vegas an exception to this sad standard is the Steakhouse at Bally’s. Their brunch has included limitless Perrier Jouët for years.
As with most cocktails the key to the mimosa is not in technical execution but the care taken in the ingredients. I always use fresh squeezed oranges but I always strain the pulp out to make for easier cleaning of the flutes.
Ingredients
2 1/2 oz Orange Juice
2 1/2 oz Champagne
Garnish
None but if you are making them for a party, use and orange twist per glass.
Glassware
7 oz champagne flute
Assembly
Squeeze oranges. Put Champagne in the flute first and top with Orange Juice.
Suggestions
Refrigerate the orange juice until use for large parties. Skim the surface of the juice most of the particulates will float to the top. The juice will separate if allowed to sit for long enough. Make sure the juice is homogenous before you use it.