Mimosa Recipe with Fresh Squeezed Orange Juice – Legitimizing Cocktails Before 9 AM. Ok, Noon

This feature is sponsored by KitchenAid, who is letting us play with a Stand Mixer every day in the TasteSpotting kitchen with the full suite of stand mixer attachments.

We knew there were a lot of attachments for the KitchenAid Stand Mixer, even fancy ones like an ice cream maker, but who knew something as simple as a juicer would actually be one of the most useful things to keep on the counter for every day?

Not that we drink Mimosas every day.

(Not that we don’t, either.)

But really, a Mimosa is a cocktail that’s not for every day – partly because it’s made of Champagne, which alone is something pretty special, and also because you better not make it with anything less than fresh orange juice you squeeze yourself. (The fact that today happens to be National Orange Juice Day is purely coincidence, by the way.)

Most “recipes” for Mimosas, the classic mix of Champagne and orange juice at brunch, call for a 1:1 ratio of Champagne to orange juice. Some recipes even go as far as a healthy 1:2, leaning more heavily on the citrus side.

Obviously, how you mix your Mimosa is up to your personal taste (and will probably depend a little on the quality of your Champagne or sparkling wine). We like a similar 1:2 ratio, only in reverse, with almost 2/3 of the glass full of Champagne before adding fresh orange juice.

Each orange rendered about ½ a cup of juice for us, enough for two glasses. Since we had the juicer going, we decided to just juice the whole 5-pound bag we picked up at the farmers’ market to have fresh orange juice ready to go in the refrigerator for the next few days.

We may or may not have had more Mimosas on, say, Monday morning.

More with Fresh Squeezed Orange Juice on TasteSpotting:

by Sarah J. Gim on May 4, 2010 · 1 comment