Mimosa help!

[keeganm]

ok, this i'm sure is a silly question, but I was thinking about serving Mimosas for our New Year's Day brunch...is it just orange juice and champaigne? Are the amounts of each just to taste or are there measurements I should use? Should they be garnished with anything?

Also...I'm assuming they are served in champaigne flutes, of course I don't own any and could get my hands on some...any other suggestions?

[swquilts]

I just poured in about half of each and didn't add anything else. Boy there are good too!! :D :cool:

[jphilg]

I just eyeball about 1 part juice to 1 part champagne for my guests. And then I make my own with 2 parts champagne to a splash of juice. But that is just me.;)

They are fine served in wine glasses; I've even been served one one the rocks in a double old fashioned glass.

As fas as garnishes go, mimosas traditionally come ungarnished. But I have seen some really elaborately garnished mimosas, too...it is up to you and your energy level.

Ideas: Sugar the rim of the glass (moisten the edge of the glass with an orange wedge then dip edge-down into a saucer of sugar.

Push a big strawberry onto the rim of the glass

Twist an orange slice onto the rim of the glass

Drop 2 or 3 fresh raspberries or blueberries into the bottom (most effective in a champagne flute...you might do more like 5 berries for a regular wine glass)

[Jazzmatazz49]

I have to watch my friends when we do these, as they tend to "color" their champagne with a little oj. I finally caught on when I had a lot of orange juice left and ran out of champagne! We do bellinis too, with peach nectar and champagne.

[Chocolate Rose]

We have these every year with Christmas breakfast. My bil is in charge of the mimosas (we call them Orange Blossoms). I'm pretty sure he just eyeballs it. He also takes special orders - some people like more champagne and some like more OJ. We use just regular wine glasses.

[sneezles]

I love mimosas! They are a tradition on Thanksgiving morning, Christmas morning and New Year's morning and whenever we crew a hot air balloon flight (I mean why else would you get up at 5:00 in the morning? ;) ). Our rule of thumb (my best friend & me) is half oj and half champagne for the first couple and then you/we gradually work our way to just champagne! Cheers! http://www.vfb-zh.ch/gaestebuch/images/smilies/cheers.gif

[keeganm]

Thanks for all the advice! I'm so thrilled I can serve these in my wine glasses, I now don't have to do a last minute run to Crate and Barrel! I also love the garnish ideas, JPHILG, I think it would be a nice touch to sugar the rims and add berries and an orange slice. I just love this board.

[Meg O'C]

On one of the holiday shows on the Food Network they topped off their mimosas with a splash of Grand Marnier. I thought that sounded yummy!

[Middydd]

Originally posted by keeganm
I think it would be a nice touch to sugar the rims and add berries and an orange slice.

I was looking through food magazines for inspiration for New Years Eve and noticed glasses rimmed with coloured sugar. The kind you use for decorating cookies. It looked really pretty and festive. Don't know what colour would go with orange juice, maybe orange, or pink, for a really tropical look. Red would look nice if you were garnishing with raspberries.

[Rottlover]

Another very yummy addition is a splash of Chambord on top - it adds a pretty red color and goes well if you put berries in the bottom.:p

[syzygy]

Caught a Barefoot Contessa show recently where she made mimosas and did the glass rims by dipping first in Chambord, then sugar. Made for a really pretty pink sugar frosting -- and I'll bet it was pretty darn tasty, too!:D

[sarah2397]

White wine glasses work best because if using equal parts OJ and Champagne, in flutes they go too fast!

Another very yummy addition is a splash of Chambord on top - it adds a pretty red color and goes well if you put berries in the bottom.

I am going to experiment a new drink with adding a splash of the homemade Cranberry Liqueur on top (no OJ) and serve in champagne flutes.

Another idea to try although this probably would not work for serving Champagne/Mimosas... my SIL put 3 frozen green grapes at the bottom of the glasses of white wine served with lobster dinner in the summer. It acted a an ice cube to keep the wine chilled but did not melt and water down the wine like a cube would.

[keeganm]

Ok, don't laugh, but which are the white wine glasses, the larger of the two or smaller? This is so embarrassing.

[Randi R]

Originally posted by keeganm
ok, this i'm sure is a silly question, but I was thinking about serving Mimosas for our New Year's Day brunch...is it just orange juice and champaigne? Are the amounts of each just to taste or are there measurements I should use? Should they be garnished with anything?

Also...I'm assuming they are served in champaigne flutes, of course I don't own any and could get my hands on some...any other suggestions?

If you really want to splurge you could add a little triple sec and some orange sherbert. It's really good.... I don't like champagne all that much, and I find that the triple sec takes the bite out of it.

[LaurenP]

For Christmas I made ahead orange juice icecubes with a cranberry in each, didn't have any cherries on hand. I dropped one in each glass before pouring in the oj and champange. They where pretty and added an extra chill to the drink, I like a COLD mimosa. My nieces BF thought it was a cherry tho and it gave him a bit of a shock when he at it. He had never eaten a raw cranberry and was surprised at the taste.

[Jollyjo]

Usually, red wine glasses have a bigger "bowl" than white ones. White are more straight up and down while red is more rounded.