Mimosa
We’d been making what we thought were Mimosas by putting some orange juice in a glass and pouring champagne on top, but they were never as good as the ones we had at our favorite brunch joints. We figured that maybe everything just tastes better when you’re hung over – but then we found Gaz Regan’s recipe and realized we’d been leaving out the triple sec the whole time! Big mistake. It’s the element that ties the whole drink together.
Ingredients
- ½ part Triple sec or Orange curaçao
- 1½ parts Orange juice
- 3 parts Sparkling white wine or Sparkling rosé wine
Instructions
Build in the order given in a champagne flute, and garnish with an orange slice.
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