Depending on the time of day, location and guest list for your party, you might want to offer a couple alcoholic options along with the non-alcoholic drinks that need to be on hand for the mother-to-be, like sodas, Oberweis Lemonade and Sparkling Juice from Trader Joes or Cost Plus World Market. Don’t break out the glassware – buy plastic flutes or wineglasses at a party store for the mimosas!
2 ounces of cold orange juice
Orange slice for garnish
Pour orange juice into a champagne flute (I use just a tiny bit of crushed ice in mine)
Add champage to fill the glass but be careful not to overfill
Garnish with a slice of orange
If you want more ice, use a large wine glass and pour 3 parts of champagne in the glass
and then add 2 parts orange juice.
Variations of the Basic Mimosa Recipe
Add a tablespoon of Grand Marnier and you'll have created a Grand Mimosa
Use cranberry juice instead of orange juice and you have created a Hibiscus or a Poinsettia
Use pink grapefruit instead of orange juice and enjoy a Lilosa
A Fauxmosa is a virgin Mimosa (no champagne). Use 7 UP or Sprite in place of the champagne
3 16-ounce packages frozen unsweetened whole strawberries or three 12-ounce packages frozen unsweetened red raspberries, combination of both
1 cup sugar
3/4 cup honey
1/2 cup water
1 tablespoon finely shredded lemon peel
1/2 cup lemon juice
2 teaspoons whole pink peppercorns (optional)
1/2 cup fresh sage leaves or 2 tablespoons dried sage, crushed
4 to 6 cups ice cubes
2 750-ml bottles champagne or two 1-liter bottles club soda, chilled
Fresh sage leaves (optional)
Fresh strawberries or raspberries (optional)
In a 4-quart Dutch oven combine frozen strawberries, sugar, honey, water, lemon peel,
lemon juice, and peppercorns. Cook, uncovered, over medium heat until mixture
comes to boiling, stirring frequently. Remove from heat. Stir in sage. Let mixture
stand, uncovered, for 1 hour.
For syrup, press strawberry mixture through a fine mesh sieve; discard solids (you
should have 4 to 5 cups sieved syrup). Syrup may be covered and refrigerated up to 3
To serve, combine the syrup and ice cubes. Slowly add champagne. Garnish with
additional fresh sage leaves and fresh berries. Makes 14 to 16 servings.
For a simpler Strawberry drink try:
A leaf of fresh mint
large handfuls of strawberries, washed and drained
A bottle of bubbly
Place mint leaf and the strawberries in a sieve. Push the strawberries through the sieve
into a bowl, using the back of a spoon. (You're not really after the pulp, just the juice).
Chill until ready to serve.
Divide the strawberry puree between six Champagne glasses, carefully fill with bubbly