Let's Get Together and Fix the Mimosa

Categories: Complaint Desk

mimosa.jpg
What the hell happened to the mimosa? What could actually be a light, delicate and refreshing morning drink has become the booze of choice for those so hungover they can't choke down anything else without booting. And with very few exceptions, they're consistently terrible. (Maybe it's because they're served by the pitcherful? Anything thing served as an "endless" anything is bound to be awful.)

Fortunately for mimosa lovers, a solution to the issue couldn't be more simple. It just takes a careful look at the drink's three primary components.

It starts with the terrible "champagne" most restaurants use. I get it: None of us have the glue to sit around and spike our breakfast drinks with Veuve, but do restaurants really have purchase their bubbles at CVS? Start with something drinkable, and very dry, and you might end up with a beverage people actually want to savor.

Next add some depth with a liqueur that actually has some character. That cheap Triple sec restaurants add by the tablespoon? All it adds is a little extra booze and a lot of extra sugar. I quit drinking that Triple Sec in college, before I gave up all-you-can-eat buffets. How about some Grand Marnier or Cointreau instead?

Finally there's the OJ. My mom served me reconstituted Donald Duck orange juice in a brown plastic pitcher every Sunday for breakfast when I was growing up. I'd really like to not revisit those memories in adulthood. Use some high-quality juice, and use it sparingly, to accent the sparkling wine instead of beating it into submission.

That's it. Decent bubbles, decent liquor, and really good orange juice. If more restaurants whipped up mimosas like they actually gave a damn, they could charge the same amount for a glass as they've been charging for a bucketful and people could get drunk without having to drink something that goes down like a shitty doughnut.


Advertisement

My Voice Nation Help
12 comments
ObserverFan
ObserverFan

I got drunk one time off bottomless mimosas at the Hotel Intercontinental brunch. Good times.

Bob
Bob

" Anything thing served as an "endless" anything is bound to be awful"?

Really?  REALLY?

mw
mw

If I sold alcohol I would definitely 86 the word "bottomless" from my menu and my restaurant. I'm sure it works great, but it's a quack trick. I want to try a mimosa with kombucha. I bet that would be killer. (Looking at you buzzbrews, you've got the license, and the kombucha kegs, make it happen)

primi timpano
primi timpano

No kick, no taste, too sweet.  Bloody mary for me.

Whitney Filloon
Whitney Filloon

My biggest beef is that they're always warm.  No one wants to drink warm orange juice or warm Champagne because that's disgusting, and mixing them together doesn't make it any better.I gave up on brunch for the most part, I'd rather set up my own bedside mimosa bar--ice bucket, flutes, Simply Orange, and a decent bottle of cava.  And minus the hordes of hungover people and screaming toddlers.

mw
mw

 Awful as in quality of the product. When in relation to food and beverage, most of the time, yes.

Katharine Shilcutt
Katharine Shilcutt

We've got a few places down here that make kombucha mimosas. They're damn good (if you start with the right kombucha).

Scott Reitz
Scott Reitz

 Kombuchosa.

How would you booze it up?

Whitney Filloon
Whitney Filloon

Kombucha-mosa?  That actually sounds kind of awesome, going to try that at home

Corey
Corey

 freixenet extra dry cava + pineapple simply orange = multiple mouth orgasms

mw
mw

I don't know. I like whiskey + water, and good beer (separately). I would try it with just extra brut champagne. Adding the Triple sec, Grand Marnier, or Cointreau would probably make it too sweet. The fruit flavored kombucha I drink is sweet enough as is. I would use HOLY K's Blood Orange flavor, maybe add a dash of their Strawberry. Someone more knowledgeable could probably come up with a better combination.

Now Trending

From the Vault

 

Loading...