Buzz
A mimosa is a delightful way to kick off any day, especially on Christmas morning, when the noise of unwrapping gifts can be overwhelming. While the mix of sparkling wine and fruit juice is already a winner, it doesn’t require much adjustment or a strict recipe—though a touch of sophistication wouldn’t hurt. Cocktail bitters are the perfect way to add that subtle complexity.
While nuance might fade after a few drinks, adding a few dashes to your first (or even second) morning cocktail can offer your palate a unique twist. Think of cocktail bitters as the seasoning of your bar cart—they bring a sense of weight, richness, and distinct personality to your refreshing drink.
Feel free to experiment with any bitters flavor you like, but I particularly suggest classic Angostura or Regan’s orange bitters. Angostura, with its bold gentian base and notes of clove and cinnamon, can infuse your drink with a festive Christmas feel, reminiscent of a clove-studded orange.
While adding orange bitters to an orange-based drink might seem unnecessary, they enhance the citrus flavor with a focus on orange peel rather than juice, complemented by spices like cardamom, caraway, coriander, anise, and cinnamon. For a bold twist, experiment with other fruit bitters such as grapefruit or cranberry.
For serving, place the bitters bottles next to the sparkling wine and a selection of juices. I prefer tangerine and grapefruit, served in restaurant-style squeeze bottles for precise juice control. I enjoy my mimosa with a heavier emphasis on Champagne, and using squeeze bottles makes it easier to achieve the perfect balance.
