New Year's Day Mimosa

Try adding a splash of cranberry juice or peach nectar.

If you enjoy a bit of spice, add a small amount of ginger syrup to the orange juice.

Experiment with different types of citrus juices like grapefruit or blood orange.

Can I use a different type of liquor instead of Grand Marnier?

Yes, you can substitute Grand Marnier with other orange-flavored liqueurs like Cointreau or Triple Sec. Each will give a slightly different flavor to the mimosa.

Is there a non-alcoholic version of this mimosa?

For a non-alcoholic mimosa, replace the Champagne with sparkling white grape juice or non-alcoholic sparkling wine, and use a non-alcoholic orange-flavored syrup instead of Grand Marnier.

How can I make this mimosa less sweet?

To make the mimosa less sweet, reduce the amount of Grand Marnier or use a drier Champagne. You can also use less sugar on the rim or omit it entirely.

Can I make this mimosa in advance?

It's best to mix the mimosa just before serving to preserve the fizz of the Champagne. However, you can prepare the sugar-rimmed glasses in advance.

What are some other garnishes I can use?

Besides sugar and orange wedges, you can garnish with a twist of orange peel, a sprig of mint, or a few pomegranate seeds for a festive touch.

Is freshly squeezed orange juice necessary?

Freshly squeezed orange juice is preferred for its flavor, but you can use high-quality store-bought orange juice if fresh oranges are not available.

Can I use a different type of Champagne?

Yes, you can use any type of Champagne or sparkling wine. A Brut Champagne is recommended for its balance of sweetness and dryness.

What's the best way to chill the ingredients?

Chill the Grand Marnier, Champagne, and orange juice in the refrigerator for several hours before serving to make sure they are very cold.

Can I make a large batch of this mimosa for a party?

Yes, you can mix the Grand Marnier, Champagne, and orange juice in a large pitcher or punch bowl for serving to a group. Make sure to mix it just before serving to keep the fizziness.