Bottoms Up: How to Master the Art of Mimosas at Home

Alcohol before midday is usually met with raised eyebrows, but not with mimosas. Oh no, these cocktails are a bottomless brunch staple. Part OJ, it hits one of the five-a-day, while it’s inconspicuous enough to pass for a classic glass of the good stuff – that is, if you don’t opt for a champagne flute, which it would be a crime not to.

By this stage of lockdown, anything goes. The hours and days roll into one, with a tipple a welcome relief from the monotony. Make yours a fancy one. A champagne flute is the first requisite, then comes sparkling wine and orange juice. Support small businesses during this time and pop to your local bottle shop to pick up either cava from Spain, prosecco from Italy or champagne from France – then top it up with orange juice (freshly squeezed if possible, not from concentrate at the very least).

There are a few ways to put your own twist on this classic. For Instagram-friendly moments, grenadine will lend your cocktail a sunrise effect, while rose or orange-blossom water accompanied with a sprig of rosemary or lavender will add herby and floral notes. Elderflower liqueur via St-Germain is also a poplar choice for adding an extra layer of flavour, as is adding fresh or dry fruit.

For the more experimental among you, throw in a tablespoon of cranberries with a dash of cranberry juice and the squeeze of citrus, then garnish with a slice of lemon. Another option is to switch out cranberries for the same measures of pomegranate, adding a dash of orange juice to the mix before garnishing with an orange slice. Keeping it super fresh and diverting from the classic OJ and champers, opt for a dash of lemon juice, mint tea and a couple of mint leaves.