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Bottomless Mimosas

Time 5 minutes
Yields Makes 6 drinks
la-fo-mother’s-day-mimosa
(Genevieve Ko / Los Angeles Times)
1

For each drink, pour 2 ounces juice into a champagne flute. Add a splash of Cointreau if using, then top off with about 4 ounces Champagne just before serving. Repeat, keeping the Champagne and juice chilled between drinks.

Variations:
Virgin Mimosa: Substitute grapefruit-flavored sparkling water for the Champagne and omit the liqueur.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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