I love champagne.
It quite possibly might be my favorite alcoholic drink.
I love it by itself.
I love it in a cocktail.
I love it in a jello shot.
I love it for mimosas.
I also love that calling it a mimosa makes it perfectly acceptable to drink at breakfast.
I realize that mimosas are not really that complicated to make (dump in some OJ and you’re in business)…but if you want to “fancy” it up a bit, there are a few easy steps you can take to really impress your brunch guests.
You’re going to need some oranges, Grand Marnier or Cointreau (or some other good-quality orange liquor), and of course…champagne. (Or in this case, sparkling wine).
I opted for Valencia oranges because they are in season right now in California.
Before you juice them, you’ll want to get a few zest strips to be used as garnish later. I was excited to put the zesting feature on my Microplane Citrus Tool to good use.
Once you have some garnishes you are happy with, go ahead and cut the oranges in half and start juicing. I don’t have a fancy juicer, but I spotted this basic orange juicer at the grocery store this morning and decided it was absolutely necessary that I have it. It was totally necessary, right? (Have I mentioned I love kitchen gadgets?)
After that, just pour a little OJ in a champagne glass with a splash of Grand Marnier or Cointreau (depending on your preferred OJ to Champagne ratio). Give it a stir, add in your champagne or sparkling wine, garnish with your orange peel, and serve!
