A Grand Mimosa is just a plain ole mimosa brought up a notch with a shot of Grand Marnier. Here in the south we look for excuses to serve mimosas. While we have them on special occasions like Mother’s Day, wedding showers , and holidays we also have them just because it’s Sunday . I mean you can’t have Sunday brunch without a refreshing Grand Mimosa .
If you have never made a mimosa at home don’t get discouraged and think they are out of your price range. This is all a matter of taste but since the champagne is being mixed with orange juice a cheaper option is totally acceptable. While Grand Mariner is a little pricey it is an orange liqueur some less expensive option can be used.
When I make a mimosa I like to add the orange juice first , this cuts down on the fizz when the champagne is poured. A nice place to start is half orange juice and half champagne , then a shot of Grand Mariner. If it isn’t to your liking add more champagne or OJ. I like mine a bit stronger but I have made a million of these and I can just eyeball it but mine are probably 3/4 champagne and 1/4 OJ, not see through but just right.
If you are serving these at home it is fun to set up a champagne bar with fresh fruit . My favorite fruit that go well with mimosas are:
- Sliced oranges
Brunch Menu Suggestions that go great with Mimosas:
- Chilled Champagne of your Choice
- Chilled Orange Juice
- Grand Marnier
- Make your Mimosa to your liking
- I suggest starting with 1 part Orange juice to 1 Part Champagne. Half and Half is a good place to start and make it stronger or weaker to your liking
- I also suggest pouring OJ first , it cuts down on the foam
- Once your mimosa is made to your liking top it with a shot of Grand Marnier and give it a light stir
A orange Liqueur can be used to replace the Grand Marnier