Grand Mimosa

Something with acid and not much fruit. Cava and crémant hold their shape against 45 ml of orange juice; prosecco’s pear sweetness stacks on top of it and the glass turns soft. Save vintage champagne for a glass on its own — the juice will flatten anything delicate you paid for.

One part juice to two of wine, as here. The 50/50 version most bars pour drowns the champagne and turns brunch into breakfast. If you’re opening a wine you actually like, push it further still, to one part juice against three of wine.

Yes, and you’ll taste why. Carton juice is pasteurized, which leaves a cooked, faintly bitter note that the liqueur then doubles down on. One medium orange yields roughly 60 ml, so reckon on a piece of fruit per glass, and strain the pulp out.

Blood orange is lovely in winter and deepens the color toward sunset. Grapefruit works but fights the Grand Marnier’s sweetness, so add 5 ml more liqueur and expect a drier, more bitter glass. Either way, squeeze it the same morning you pour.

A classic Grand Mimosa calls for 15 ml (0.5 oz) Grand Marnier, 45 ml (1.5 oz) Orange juice, 90 ml (3 oz) Champagne. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Grand Mimosa is roughly 11% ABV once mixed (before ice melt softens it further). That makes it a relatively light, sessionable drink — similar in strength to a beer.

A Grand Mimosa is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.