The mimosa is the unofficial drink of Sunday brunch and we take ours seriously. A real mimosa is two ingredients: cold dry sparkling wine and fresh-squeezed juice. That's it. No pre-mixed cocktail. No syrups. No nonsense.
We pour ours from a carafe so the table can refresh as they go. The brut is a Spanish cava we like — dry, crisp, mineral. The juices are fresh: Florida orange (from the same press that does the OJ), pink grapefruit, or strawberry (made the same way as the lemonade — macerated, strained).
The ratio is up to you. Our default is one-third juice to two-thirds brut, but the carafe gives you room to play. Pour the brut first into a chilled flute, then the juice slowly over the back of a spoon so it doesn't kill the bubbles.
$26 the carafe. Roughly four flutes. Order for the table.
