The best choice is also the easiest on your wallet.
With lush views of the golf course, it was one of the most enchanting brunches Ive ever enjoyed.
The highest of the high points for me were themimosas.
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His answer shouldnt have surprised me since I absolutely loved this sparkling wine when I lived in Spain.
So, cava is a natural pairing with orange juice, a key ingredient in mimosas.
Cava is made using the methode champenoise or the traditional French method of making champagne.
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Thats why they taste so similar to a champagne made in France, says Beres.
Cava is light with citrus notes, which pairs perfectly with [orange juice for mimosas].
Fresh orange juice has a higher acidity than many other juices, says Galicia.
Thats one of the things you have to consider when youre making a mimosa, he says.
And cava is one of the lowest acidities [of sparkling wines], so that enhances the mimosa.
Cava is more versatile than some other sparkling wines, Smith says.
Cava is typically drier than a lot of other sparkling wines in the same price range, says Baker.
I dont like mixing sweet things with my orange juice.
Its not going to be as vibrant.
Theyre not as crisp as fresh juice.
Use a ratio of about one ounce of orange juice to four ounces of cava.
You want to keep that cava flavor in the cocktail, Galicia says.
Zeoli and Smith also advise home bartenders to try juices other than orange juice.
Definitely switch up your juice, Zeoli says.
I love cranberry, pineapple, or guava in place of the traditional orange juice.
I like to use pears or peaches in season, Smith adds.
Mimosas are traditionally served in champagne flutes, but coupe and white wine glasses also work well.
I like using a small white wine glass because it coasts your palate bit more, Baker says.
I also always give the drink a little stir after I pour the cava and the juice into it.
Though mimosas dont need a garnish, a twist of orange or a twist of lemon can be elegant.
That way, youre not orange on orange.
Just a touch of lemon can go a long way.
Beres says theres a trick to pouring the perfect mimosa.
Heres what you do:
First, pour the cava directly into the middle of your glass.
Let your cava head up nicely to expel the excess carbon dioxide, he says.
