A Jerry James Stone Recipe
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Ingredients
- 1 (750 mL) bottle of Brut Champagne
- 3 cups orange juice
Instructions
- Use Brut or Extra Brut Champagne. Sparkling wine terminology can be a bit confusing with respect to the rest of the wine world. Sec Champagnes, also noted as Dry, are on the sweeter side. Typically a dry wine means it is not sweet but not in this case. Brut, Extra Brut, and Brut Nature wines all have less sugar.
- Of course, if you like a sweeter mimosa, then Extra Sec, Sec, and Demi Sec Champagnes might be better for you. Doux Champagne for a mimosa is basically a soda pop.
- Prosecco is a great low-cost alternative to Champagne for mimosas, but it doesn’t quite bubble the same. That said, it is much easier on the wallet.
- Both the sparkling wine and the orange juice should be very cold.
- Add the bubbly to the glasses first. This allows the Champagne to bubble up but not cause a mess. If there was OJ in the glass, the bubbles could cause it to spill over.
- Never stir your mimosa. The addition of the orange juice to the bubbly is more than enough to mix the ingredients. Stirring will only flatten the cocktail.
- Ix-nay on the itcher-pay too. That is, never make a pitcher of mimosas ahead of time. It’s just another way you will lose those precious bubbles.
