How do you make Mimosas?

Question

I've got to buy the ingredients to make mimosas for a brunch tomorrow. I think something around 20 people are going. If you assume that 15 of the 20 will have at least one glass or more then how much do I need to buy?

I know I need orange juice, but what kind, with or without pulp?

I know I need champagne, but what brand? Since I have to buy a lot please recommend a cheap brand. I've been to Vegas where they serve mimosas at brunch, I'm sure that was cheap stuff since they have to make so many of them.

How is it served best? With ice or without? Half juice /half champagne? or more champagne?

Thanks everyone.

Answer 1

Funny question, I'm drinking one right now! My personal preference is to buy a dry champagne, like a brut, since the OJ is sweet enough. If you prefer a much sweeter taste, buy a spumante. Buy Cooks or Totts, both run about $4/bottle but most liquor stores or grocery stores will give you a discount on 6 or more or on a case of 12. If you are really tight on cash, you can buy Andre. It's usually about $3/bottle but I prefer the other two for mimosa champagne. As for the OJ, my preference is to be pulp free, I like Simply Orange or Tropicana. For a crowd, it's probably a safe bet to go pulp free with a good brand of OJ.

As for mixing, I like 1 part OJ to 3 parts champagne. Not too orangey but just enough to taste it. Oh, and definitely without ice. Since you're serving a lot of people, it might seem easier to make a pitcher but in my opinion it's just as easy to line up the champagne flutes and pour them individually, plus you don't have to worry about losing the fizziness. In terms of how much I'd say count on 3 per person depending on how long the brunch is... maybe count on 2 per hour per person? It's always better to have too much than not enough for sure.

For a nice variation sometime, try a "pomosa", it's pomegranite juice and champagne, same recipe. It makes a nice color and interesting flavor!

Oh, and I think that you can probably get about 5 glasses of champagne out of each bottle, depending on the amount of OJ being used. Maaayyyyybe 6 if you stretch it.

Answer 2

Mimosa Recipe Pitcher

Answer 3

This Site Might Help You.

RE:
How do you make Mimosas?
I've got to buy the ingredients to make mimosas for a brunch tomorrow. I think something around 20 people are going. If you assume that 15 of the 20 will have at least one glass or more then how much do I need to buy?

I know I need orange juice, but what kind, with or without pulp?

I...

Answer 4

I don't like it at all. A mimosa is an alcoholic drink made with orange juice and champagne, not a name for a baby. It has a whiff of stripper to it. I can't picture a little girl, much less an adult woman with that name. She won't be taken seriously and she'll probably end up working in a strip club as a pole dancer, or she'll work as a porn star, or at McDonald's flipping burgers. Melissa is a way better name. It's alot nicer and more professional.

Answer 5

Figure what you need based on measure of glass. Best served 2 parts champagne, 1 part oj. No ice, but make sure the ingredients are well chilled before hand. If freezer space permits, you can put glasses in for 15 minutes to frost them. Avoid French champagne (it's the real deal and quite expensive). Instead, try domestic or other sparkling wines like Asti Spumonte, Cold Duck, etc. Your local liquor store can help you.

Answer 6

Equal part OJ & Champagne. Cooks is a reputable brand and is very inexpensive. About $5-6 a bottle. You'll need about 6 bottles. For another time when you're serving fewer people try substituting Orangina (the little bottle of that's funny shaped) It's carbonated so double the bubble.

Answer 7

1/2 OJ 1/2 Champagne & a splash of orange liquor
no ice
use the cheapest champagne u can find for mimosas, but also get a few extra bottles of a nicer brand incase a few people want only champagne. have fun!!

Answer 8

to start the orange juice and champagne needs to be chilled before mixing and serving. i would suggest you leave it in the fridge over night. do not freeze it. it tasts and looks better than adding some ice cubes to each glass. also once the ice melts in the glass, it seperates from the orange juice. it just looks gross.

fresh orange juice tasts better than the frozen ones thrawed. pulp or no pulp is just personal preference. i like no pulp. it will be easier to clean later on too.

any cheap champagne will do. champagne can only be called champagne if it is from the champagne region (france.) otherwise it is called sparkling wine. they are generally cheaper. Andre is around $5 per bottle. and it tastes fine in mimosa. make sure you get brute. otherwise, it will be too sweet.

personally i like 3 part champagne and one part orange juice. but again, i do not like sweet drinks. if you want it to be sweeter, then half and half.

good luck.

Answer 9

You have to calculate for at least 30 servings, since if you stall a little with the food some of the guests will drink more than one glass.
Your glasses should be chilled before, and you have to mix the drink right before serving it. You do not serve it with ice, but it has to be cold. Collins glasses are the ones you should use.
It should be half champagne and half orange juice, just remember that your champagne must be not too acid.

Answer 10

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