Regardless of where one stands on the concept of brunch, one indisputable thing is that the Mimosa is a staple menu item of this hybrid meal. A simple mix of bubbly wine and citrus juice, it’s a mid-morning right of passage that’s impossible to overthink. Or is it?
The Mimosa is one of those drinks that seems simple on paper, but because of its ubiquity, it isn’t always executed well. That’s why we sat down with Matt Chavez, bar manager at New York’s COQODAQ, to discuss it. The Mimosa has been something of a permanent fixture in Matt’s drinking and bartending career, but at COQODAQ, he works with the largest Champagne program in America. While Champagne may not be a guaranteed inclusion in Mimosas these days — not in an era of bottomless deals at bargain-basement prices — its presence is unbeatable.
Today’s drink allows us to dive deep into what is perhaps the best enological innovation by mankind. So, without further ado, place your eggs Benedict order, get your Champagne flutes ready, and tune in for a discussion on the Mimosa.
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Matt Chavez’s Mimosa Recipe
Ingredients
- 1 ounce freshly squeezed orange juice
- Blanc de blancs Champagne, such as Pierre Peters
Directions
- Add orange juice to a flute glass.
- Top with Champagne.
- Serve without garnish next to a cup of black coffee.
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Matt Chavez
COQODAQ
The article The Cocktail College Podcast: The Mimosa appeared first on VinePair.
