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.  

• 1/4 ounce Simple Goodness syrup
• 1 ounce fresh squeezed grapefruit or pomelo juice
• 5 ounces dry sparkling wine, chilled (see note on matching wines to syrups)
• edible flower garnish (Bachelor's Button is pictured)

For 5 drinks:

• 1.25 ounces Simple Goodness syrup- we love it with Rhubarb Vanilla Bean or Marionberry Mint
• 5 ounces fresh squeezed grapefruit or pomelo juice
• 25 ounces/ one 750 ml bottle of dry sparkling wine, chilled (see note on matching wines to syrups)
• edible flower garnishes x 5
• optional: fruit for the bottom of the glass (blackberries pictured)

To a stemmed coupe or flute, first pour chilled sparkling wine . Add fresh squeezed juice next, pouring it through a fine mesh strainer into the glass, to remove pulp. Add measured syrup to the glass. Pouring the wine first and then the juice will mix the drink automatically without having to stir it and disturb the bubbles. If you prefer an ombre look though, pour the syrup first, then the juice, then the wine.

Alternatively:

To pour the sparkling wine and maintain the layers of the cocktail with the syrup on bottom, use this barspoon trick. (It takes some practice to pour this way but once you do a few you'll get the knack for it.) Using a swizzled bar spoon placed in the glass just to the point where the syrup sits, pour the wine slowly down the twirled handle of the bar spoon. This will slow down the flow so that the wine sits on top of the syrup instead of splashing into it and blending the colors.

To make hosting with this cocktail even easier, you can pre-pour the syrup in chilled glasses and keep them on a tray in the fridge or near the bar area, then top with the wine just as guests enter, and serve the drink. Or, prepare this drink by the pitcher and label it as a cocktail, allowing guests to self-serve at a buffet.

Make it a Mocktail: Simply leave out the alcohol and sub it for seltzer or an alcohol free sparkling wine for a sophisticated sparkling beverage. Balance the mocktail with a dash or two of bitters, or add another 1/2 ounc eof grapefruit juice if the "wine" is too sweet for your taste.

• 1/4 ounce Simple Goodness syrup- we like to use a less sweet syrup like Lemon Herb or Berry Sage here
• 3/4 ounce fresh squeezed Cara Cara, Blood Orange, or Tangelo juice
• 5 ounces dry sparkling wine, chilled (see note on matching wines to syrups)
• edible flower garnish (Bachelor's Button is pictured)

For 5 drinks:

• 1.25 ounces Simple Goodness syrup
• 3.75 ounce fresh squeezed Cara Cara, Blood Orange, or Tangelo juice
• 25 ounces/ one 750 ml bottle of dry sparkling wine, chilled (see note on matching wines to syrups)
• edible flower garnishes x 5
• optional: fruit for the bottom of the glass (blackberries pictured)

To a stemmed coupe or flute, first pour chilled sparkling wine . Add fresh squeezed juice next, pouring it through a fine mesh strainer into the glass, to remove pulp. Add measured syrup to the glass. Pouring the wine first and then the juice will mix the drink automatically without having to stir it and disturb the bubbles. If you prefer an ombre look though, pour the syrup first, then the juice, then the wine.

Alternatively:

To pour the sparkling wine and maintain the layers of the cocktail with the syrup on bottom, use this barspoon trick. (It takes some practice to pour this way but once you do a few you'll get the knack for it.) Using a swizzled bar spoon placed in the glass just to the point where the syrup sits, pour the wine slowly down the twirled handle of the bar spoon. This will slow down the flow so that the wine sits on top of the syrup instead of splashing into it and blending the colors.

To make hosting with this cocktail even easier, you can pre-pour the syrup in chilled glasses and keep them on a tray in the fridge or near the bar area, then top with the wine just as guests enter, and serve the drink. Or, prepare this drink by the pitcher and label it as a cocktail, allowing guests to self-serve at a buffet.

Make it a Mocktail: Simply leave out the alcohol and sub it for seltzer or an alcohol free sparkling wine for a sophisticated sparkling beverage. Balance the mocktail with a dash or two of bitters, or a 1/6 wedge squeeze of lemon juice if the "wine" is too sweet for your taste.

• 1/2 ounce Simple Goodness syrup- we like to use Blueberry Lavender, Lemon Herb, or Rhubarb Vanilla Bean with this one
• 3/4 ounce fresh squeezed Meyer Lemon juice
• 5 ounces dry sparkling wine, chilled (see note on matching wines to syrups)
• edible flower garnish (Bachelor's Button is pictured)

For 5 drinks:

• 2.25 ounces Simple Goodness syrup
• 3.75 ounce fresh squeezed Cara Cara, Blood Orange, or Tangelo juice
• 25 ounces/ one 750 ml bottle of dry sparkling wine, chilled (see note on matching wines to syrups)
• edible flower garnishes x 5
• optional: fruit for the bottom of the glass (blackberries pictured)

To a stemmed coupe or flute, first pour chilled sparkling wine . Add fresh squeezed juice next, pouring it through a fine mesh strainer into the glass, to remove pulp. Add measured syrup to the glass. Pouring the wine first and then the juice will mix the drink automatically without having to stir it and disturb the bubbles.

Alternatively:

To pour the sparkling wine and maintain the layers of the cocktail with the syrup on bottom, use this barspoon trick. (It takes some practice to pour this way but once you do a few you'll get the knack for it.) Using a swizzled bar spoon placed in the glass just to the point where the syrup sits, pour the wine slowly down the twirled handle of the bar spoon. This will slow down the flow so that the wine sits on top of the syrup instead of splashing into it and blending the colors.

To make hosting with this cocktail even easier, you can pre-pour the syrup in chilled glasses and keep them on a tray in the fridge or near the bar area, then top with the wine just as guests enter, and serve the drink. Or, prepare this drink by the pitcher and label it as a cocktail, allowing guests to self-serve at a buffet.

Make it a Mocktail: Simply leave out the alcohol and sub it for seltzer or an alcohol free sparkling wine for a sophisticated sparkling beverage. Balance the mocktail with a dash or two of bitters, or adjust the lemon juice by 1/4 ounce more if the drink is too sweet for your taste.