These are not the grocery store bottled OJ drinks you pour into solo cups on a camping trip, nor the mimosas of tiktok where the recipe calls for throwing the juice in the trash and drinking the champagne straight. It's a cocktail where the juice shines but does not overpower the delicate sparkling wine. Adding just a dash of syrup adds so much complexity, while the fruit's acidity refreshes your palette even further. They're delicious, so i've included pitcher proportions for you as well. After all, we know once you open a bottle of champagne, it demands to be finished,
I'm saying it now empathically and you can't unread/hear it: FRESH SQUEEZE YOUR JUICES. Citrus begins to break down and seperate the moment it is juiced, with the best and freshest flavor within a couple of hours. When i take the time to squeeze the juice as I am making the drink, it makes all the difference in the world.
Now, if you're on a trip or had a very long shift or what have you, you can use bottled stuff. But please, at least once, fresh squeeze yourself a little glass of heaven on earth so you know the difference. It's hard to go back after that and I do aim to convert you of this one thing.
If you don't have fresh citrus on hand, you can always make a Sparkler, which keeps from being too sweet on its own due to the sweet-sour balance in each syrup, or add a dash of bitters to a Sparkler to further balance it.
But, if you're browsing through a grocery store looking at the warm hued rainbow of citrus from down South to cheer yourself up over a long and dreary winter because grocery stores are your zone out in comfort thing, like me, then buy a few and experiment with these mimosas!
Nothing tastes brighter and in the Pacific Northwest's dark winters, that's a very welcome thing.