Mimosas: The classic brunch beverage.

  • 4 ounces (1/2 cup) very cold orange juice
  • 1 ounce (2 tablespoons) Cointreau, triple sec or other orange liqueur
  • 10 ounces (1-1/4 cups) champagne
  • orange slices
  1. Mix the orange juice with the Cointreau, and pour half of the mixture into two chilled champagne flutes or goblets. Slowly pour half of the champagne into each glass. Garnish with orange slices.

Note: For a non-alcoholic version, substitute sparkling white grape juice for the champagne and omit the liqueur. See also Lori Grossman's longer article on drinking champagne.

Ready in: 5 Min

Recipe editor Patricia Mitchell