How to make a Gourmet Mimosa

In the Wall Street Journal article 'A Mimosa Makeover,' Eric Felten, the author of 'How's Your Drink? Cocktails, Culture and the Art of Drinking Well,' gives tips on how to make a tasty Mimosa.

Two ounces orange juice, four ounces Champagne, how could you screw that one up? Yet many people do, by breaking two ironclad gourmet rules.

1. Never cook (or mix drinks) with a wine you would not drink by itself

2. Always use fresh, high quality ingredients

Felten's tips:

Choose a dry sparkling wine for your Mimosas.

Do not use boxed orange juice. Use fresh, chilled oranges straight from the refrigerator. Squeeze the juice when you're going to use it, and not a moment sooner.

Inspired by the article, I came up with a cool idea: for a unique treat at your next brunch, set up a Mimosa making station with dry sparkling wine, Champagne flutes and a selection of navel oranges, blood oranges, and tangelos cut in half and ready to squeeze.

Would you use a Mimosa bar at your next family brunch? What is your favorite Sparkling wine for Mimosas?

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