When I think of New Year’s, I usually think of the party on New Year’s Eve. Then I think of the hangover the next day. But then, finally, I think of the New Year’s brunch. In my family, it’s a tradition to get together for brunch on New Year’s Day. It’s a nice and low-key time to talk about what we all did the night before and our plans and resolutions for the upcoming year. Almost inevitably, after partaking in too much holiday cheer the night before, one of us resolves to never drink again. That resolution is usually swept under the rug pretty quickly, but until then, I’ve made it a habit to prepare some virgin mimosas to have on hand for the brunch. Virgin mimosas are actually a great and festive way to rehydrate after a night of too much partying. The vitamin C works wonders as long as you’re not completely sick the next day. In that case, just stick to water and your resolution not to drink alcohol – ever again.
Mimosas are really easy to make, so I’m not going to bother with a formal recipe here. You just need to mix some champagne with some orange juice and add a tiny splash of grand marnier. You would normally add mostly champagne and a bit of orange juice for color, but some people like theirs more fruity (and less bubbly). So, make them however you’d like. For the mocktail version, all you have to do is replace the champagne with ginger ale or club soda and omit the grand marnier. Personally, I like ginger ale because it gives the drink more flavor (similar to what the champagne does). But, again, do what you like.
Regardless of how you make yours, a mimosa should always be served in a champagne glass. It’s just the way it is. I think that’s part of the fun of having them; you just feel a little extra fancy. You don’t need a garnish, but if you’d like, you can add some orange zest or a small orange slice to the rim.
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