If you ask me if I want a mimosa the answer is yes, and it will always be yes. Mimosas are easy to make, sip & light. I absolutely love ordering them at brunch and also serving them to family and friends – they’re perfect for every single holiday, Christmas, New Year’s Eve, Easter, Mother’s Day. If we’re celebrating, I’m serving them!
Best part about mimosas aside from everything I’ve already mentioned is there are so many different kinds of variations. You can simply switch out for different kinds of mixers and juices to create this drink to your liking. Here’s how myself & Jo made it.
We decided to add a little twist and instead of adding OJ the “old fashion” way we froze them in these circular ice cube molds. Aside from leveling up the drink aesthetically, it kept our mimosa chilled and the perfect temperature with out having to add ice and watering down your drink.
Classic Mimosa Recipe
- Ice Mold
- Orange Juice
- Champagne – Veuve Clicquot
- First & most important step is adding OJ to your ice mold and setting them in your freezer overnight.
- Add iced orange juice to your glass & top it off with the champagne of your choice – we recommend a dryer champagne such as a brut or Prosecco since the OJ will sweeten your mimosa up.
- Serve & enjoy! Cheers