May’s brighter days and sunny ways bring mimosas into the spotlight. A simple sipper of equal parts orange juice and Champagne, you can create a unique experience by switching up the standard. Craft the perfect brunch accompaniment, noting that fresh-squeezed juice is the best base mixer.
- Use Spanish Cava or Italian Prosecco for the bubbly, or crémant, the French sister sparkler to Champagne.
- Make a mini-flight with orange, grapefruit, peach, pomegranate, mango or pineapple in fun flutes, coupes or mason jars.
- Freeze juice in an ice cube tray for use; add the bubbly and fresh fruit garnish.
- Mixing sherbet and a dry sparkling wine offers frothy whimsy.
- Garnish with a lavender, rosemary or mint sprig.