“Organic raw agave is less refined than the light blue agave, so the flavor is more pungent and rich. “Agave is native to Mexico, so naturally, it makes sense to use it to balance tequila,” Pearson says. Perry and Pearson agree on just about all of the basic ingredients, including the sweetener. “Sometimes people use orange juice, but OJ is so sweet by nature, that even the slightest bit just overpowers all the other flavors,” he says. In terms of juices, Pearson says it’s all about lime and lemon and nothing else. All lowlands tequilas are representative of those characteristics.” “Search for a lowlands tequila, or a more floral highlands tequila to familiarize yourself with this flavor profile. “The best tequilas for a margarita are 100% blue agave, and are more agave-forward in flavor, meaning peppery, vegetal, and even a little bit spicy,” he says. Pearson goes with a blanco tequila to achieve the classic flavor profile.
“All of these things will ruin your Margarita!” “Most often, when people make them at home, they either use too much tequila, the wrong type of tequila-something super sweet like Casamigos-triple sec, or synthetic juices and sweeteners,” he says. He’s the general manager at La Esquina, a buzzing NYC taqueria. Sean Pearson echoes this sentiment, going for balance in his ideal margarita. “I enjoy the acidity and brightness a wedge contributes with the ease of a squeeze,” she says. In terms of the added citrus, Perry prefers a lime wedge to wheel. The reason being is that I like having the option to add salinity to the cocktail throughout my enjoyment of the cocktail,” she says. “I mention the partially salted rim of the glass what I mean by this is one half of the rim salted, the other half unsalted. Save your best Champagne for sipping straight-or use it to make a French 75.Perry’s recipe calls for some restraint when it comes to salt. Want to make it a bellini? You’re gonna need peach purée for that.Īny affordable cava, Prosecco, nonalcoholic bubbly, or other brut fizz will make a great mimosa. Or consider creating a mimosa bar for your next brunch by setting out pitchers of different juices alongside bottles of sparkling wine, Champagne flutes or coupes, and some bitters for those who’d rather skip the juice.
That said, you can swap in apple cider, grapefruit juice, pomegranate juice, cranberry juice, pineapple juice, watermelon juice, and so on. Juice, not wine, separates the best mimosa recipes from lesser versions: Squeezing fresh orange juice truly makes all the difference. It’s an evergreen crowd-pleaser equally suited to special occasions like Mother’s Day brunch or humble breakfasts of scrambled eggs for one. Plus, it’s easy to customize the classic brunch cocktail recipe for different preferences, seasons, or occasions.īut what is a mimosa exactly? The bubbly cocktail recipe combines equal parts orange juice and dry sparkling wine. An ideal drink for anyone who loves to entertain and hates fuss, a classic mimosa requires just two ingredients and, other than chilling a bottle and squeezing some citrus, virtually no prep time.
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