If your family is anything like mine, you don’t have to wait until New Year’s to enjoy some Champagne. For us, Christmas always comes with gift boxed bottles of Veuve Clicquot–they’re the only presents we’re allowed to open early. Cool, refreshing mimosas tend to make everything on Christmas morning–from ironing tablecloths to cleaning up wrapping paper–a little more cheerful.
We pulled together a couple of our favorite Champagne flutes for a quick photo shoot with two of our favorite champagne cocktails, well three if you count plain Champagne.
1. The Mimosa
1 part orange juice (fresh squeezed is best) and 1 part Champagne
This makes a particularly sweet mimosa. If you’re enjoying some decent bubbly, you may want to cut the OJ down to a splash. If you’re not one for drinking before noon, add an ice cube to thin out the drink.
The classic combination of Champagne and orange juice. We mixed it in a Simon Pearce Barre flute with an orange twist.
2. The Pomosa
1 part POM Wonderful (or a substitute pomegranate juice) and 2 parts Champagne
A portmanteau of “mimosa” and “POM Wonderful,” the Pomosa substitutes pomegranate juice for OJ. We’ve had it before, at Dinner 12: Sunday Brunch, where we had a great time introducing it to guests who enjoyed trying something different from mimosas for a change. We love it served in a Schott Zwiesel Diva Champagne glass.
3. Champagne, straight up
A preference for plain Champagne of course depends on the quality of what you’re drinking, as the taste of some “sparkling wines” is substantially improved with the addition of fruit juice. But, if you have something that’s actually from France, why try and change a good thing? We love sipping Dom Pérignon from the funky-stemmed Orrefors Balans flute.
May your holidays be champagne laden!