Brunch Mimosa By The Pitcher
“Fresh squeezed orange juice, champagne, cointreau and makes one refreshing brunch mimosa! Make an ice cold pitcher full and keep the party going”
Watch me make this Brunch Mimosa By The Pitcher from start to finish!
Wedding, weddings, weddings!!! It’s wedding season….and baby shower season… and graduation season! Spring & early summer brings on all kinds of celebrations! Brunches are such a popular way to celebrate all of those festivities!
When you think of a brunch cocktail the most popular one that comes to mind is the good ol’ tried and true mimosa!! You just can’t go wrong with chilled orange juice and champagne. I like to stick my orange juice in the freezer for a while and let it get a little slushy! So good! It’s such a simple drink so simple yet taste so delicious.
Mimosas are so bright, citrusy, and refreshing! How can you not feel happy drinking this beauty? The perfect excuse to get to boozing before 5 pm! Ha! I’ve had a ton of different mimosa flavors using different juices from watermelon, sour apple to cherry! However, I’m always pulled back to the classic, just simple fresh-squeezed orange juice!
Nothing beats fresh-squeezed orange juice in a mimosa! Good thing this drink is so easy! Squeeze the orange juice the night before and let it chill in the fridge so that you won’t have to worry about this step when it’s time to serve the mimosas.
Tips for the BEST Mimosas
Even though mimosas are simple drinks, here are a few tips that may come in handy.
- Fresh Squeezed Orange Juice Is Best. If you’re only making mimosas for a small group, go with fresh squeezed! The taste is much better and considering mimosa are half orange juice, you want it to be the best daggum orange juice ever! For a twist try using blood oranges with a few tangerines! Yum!
- Use Good Champagne: Use your favorite dry, sparkling non-sweet champagne. Prosseco is the most popular for mimosas.
- Keep It Cold: Make sure all ingredients are super cold before you make your pitcher of Mimosas. I usually make the fresh-squeezed orange juice the night before and stick it in the freezer prior to that it gets a bit slushy. I also chill my glasses.
That’s it! Easy, peasy and so delicious! And who says you need to have a brunch in order to make this?? Make it for yourself one morning ……while wearing a silk robe and smoking a long cigarette! Just playing about the smoking part, that’s just how I remember it as a kid in all those old soap operas my granddad use to watch.
Single Serve Mimosa
But to make a solo mimosa just add equal parts orange juice and champagne. Then add a splash of triple sec if desired.
Get the Recipe: Brunch Mimosa By The Pitcher
- 3 cups orange juice, fresh squeezed, chilled
- 1 750 ml bottle dry champagne (make sure it's one you love), chilled
- 1/2 cup Cointreau, or orange liqueur
- Garnish: Strawberries, Orange slices
- In a pitcher add all ingredients.
- If desired garnish with strawberries and orange slices.
- Serve immediately.
Your recipe was a lifesaver for our impromptu brunch/ I bought a bunch of Valencia Oranges at the farmers market and put hubby to work on juicing them using my antique circuit 1920’s glass citrus juicer. We then squeezed the last juice out of the peel with my hand held pinch, crush juicer. We ‘slushed the juice for a couple of hours in our freezer. The mimosas were AWESOME! They paired well with my homemade very light belgian waffles topped with berries and whipped cream and a side dish of French spinach sun dried tomato quiche and spiced bacon! Thanks!