Maggie Dandrea, bartender at Hot Tin in New Orleans It’s elegant and dry, letting the fresh OJ balance the drink and hopefully not giving out too many post-brunch headaches. I love dry champagnes for mimosas, unless I’m at Applebees, but that’s another story. Josh Cameron, Head Bartender at Boulton & Watt in New York It’s an austere style, with high, racy acidity that balances the sweetness of the OJ. True champagne is always the gold standard, so for me this question is “what’s your favorite inexpensive champagne?” Right now, it’s the Charles Ellner Carte Blanche Brut. Jason O’Bryan, spirits director at The Florence in San Diego
Charles Ellner Carte Blanche Brut Charles Ellner I find it to be tasty and incredibly versatile. This champagne is biscuity, dry and the type of bottle I’m popping for a special occasion or just because I made a delicious meal on a Tuesday. I usually drink it just by itself, but since I’m so into grapefruits right now I will sometimes use it in a grapefruit mimosa. Lacy Hawkins, brand ambassador of Monkey 47 Gin The upfront elderflower and bright citrus notes help it blend with the orange juice, but not get lost I would however, drink endless mimosa’s if they used Terre Gaie Sparkling Moscato as its base. Champagne, in my opinion, is served best at a celebration on its own. Terre Gaie Sparkling Moscato Terre GaieĪndrew Erickson, Bartender at L27 in Nashvilleįor a mimosa, I rarely add true champagne. We use Francois Montand, a sparkling wine from the Jura for our Mimosas at Empire State South. However, you can hold the orange juice and just pass me the Champagne. I was fortunate enough to visit them this past November, and their dedication to terroir expression and sustainability is inspiring. I love grower’s Champagne, and right now one of my everyday affordable favorites is Mousse Fils Brut L’Extra Or d’Eugene. Kellie Thorn, Bar Manager at Empire State South in Atlanta Mousse Fils Brut L’Extra Or d’Eugene Mousse Fils
What’s my go-to sparkling wine brand to use in a mimosa and why? Le Mont Demi-Sec because it’s a glass of semi-sweet champagne and cuts through the acid of the orange juice nicely. Milos Zica, beverage consultant at Infamous Bistro in New York City
Prosecco in itself already offers a great fruit forwardness that I think a brunch cocktail needs and the dryness combined with that fruit forward taste balances out the acid of the OJ. I’m not even going to choose actual champagne for this, Mionetto’s organic extra dry prosecco is what I would use. Neil Minger, head bartender of Ellington’s Mid Way Bar & Grill in Nashville Mionetto Organic Extra Dry Prosecco Mionetto If you really want to turn it up a notch, find seasonal oranges such as sumos, blood oranges and tangerines for an added variation on the typical Mimosa. Add in some freshly squeezed orange juice, and you can avoid getting those ‘bubble hangovers.’ Both of these champagnes are dry, which compliments the sweetness and tartness of the orange juice. I think it’s totally worth getting premium champagne for your mimosa if you want to do it right. My favorite champagne for a mimosa would have to be a tie between Moet & Chandon Imperial and Perrier-Jouet Grand Brut. Moet & Chandon Imperial Moet & ChandonĬody Goldstein, bartender at The Flying Cock in New York City They gave us some spectacular choices, including Champagne, prosecco, and even cava. In honor of the very important holiday (will banks be closed? stores?), we asked some of our favorite bartenders to tell us their favorite sparkling wines to mix into mimosas. Thursday, May 16th is National Mimosa Day - a solid excuse for you to call in late and show up buzzed. This week we finally give the mimosa love on a non-Sunday Funday. When’s the last time your brunch spot offered endless Bloody Marys? More importantly, it’s quite often bottomless. It’s tasty, refreshing, and has at least a little vitamin C. This simple sparkling wine and orange juice cocktail rarely gets the respect it deserves. If tomato-based drinks aren’t your thing, you’re likely to go for the second most popular breakfast cocktail: the mimosa. This zesty, tomato-and- vodka-fueled drink is the perfect way to start your day and offers a savory balance to an all-you-can-eat brunch buffet. In the brunch cocktail hierarchy, it’s hard to dethrone the Bloody Mary.
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