Brunch is my favorite meal. Breakfast cocktails are even better. Eggs Benny and Mimosas are a solid way to start any day off. While I prefer Bloody Marys for breakfast drinks, I try to do mimosa at least once a month (Jorge prefers them). Sometimes plain old champagne and orange juice gets a bit old so we mix it up!
While you can pour your drinks into any glass, I love using champagne flutes for mimosas. They class it up a bit and are just plain festive. This week’s recipe also brings a different staple than traditional champagne: Prosecco. Prosecco is a sparkling wine and just a bit different than champagne. Champagne come from France and Prosecco comes from Italy. While the creation of each is a bit different, the biggest difference is location. I also feel that prosecco is a bit sweeter (even the dry varietals ) and costs much less.
To start, simply pour your usual amount of orange juice into a champagne flute. I usually recommend equal parts alochol to juice, but we enjoy less juice in our drinks. Next fill your glass the rest of the way with the sparkling wine. Now for the fun part and the star of this mimosa: grenadine. Simply pour 1 teaspoon against the inside edge of the glass and allow it a moment to settle at the bottom.
That’s it! Super easy and the colors are a beautiful addition to your breakfast. It is truly liquid sunshine in a glass…err…flute. Enjoy!
As always, thank you for reading and joining us on this journey.
Simply, Beth
Prosecco Mimosa
Equipment
- Champagne Flutes
Ingredients
- 1 part Orange Juice
- 1 part Prosecco, chilled
- 1 tsp Grenadine
Instructions
- Fill Champagne flutes halfway with OJ (or to your level of taste…wink wink)
- Fill the reminder of the glass with Prosecco
- Pour grenadine from side of glass (this will help it go directly to bottom of glass)