You’ve heard of “life hacks” before…but when the Bubbleista does anything, it’s never ordinary, yo–it’s always LIT! Welcome to the blog series “Lit Fix,” where I share with my own distinctive, out-of-the-ordinary hacks for living a fab champagne lifestyle.
Today’s Lit Fix is perfectly on time for National Mimosa Day, and I’m quite pleased to say that it ingeniously solves one of life’s most critical brunch problems: a recipe that creates the penultimate flavor profile when the ideal ratio of champagne to orange juice is achieved in your mimosa.
Yep, it’s true, I’ve discovered–and created–the secret to making perfect mimosas every. Single. Time. And yep, it’s true that I’m a freaking bubbly genius. {wink}
Wondering what even got me on this quest in the first place? Look, we’ve all been in this predicament before: you order a mimosa from your favorite brunch spot (or you pour yourself one from a batch that someone made at home) with your mouth all ready for the that perfect citrus, bubbly sip…only to discover it is terrible!
Mimosas seem so simple to make, but are soooooo often not made well. The problem is achieving the right ratio of champagne (or sparkling wine) to orange juice in order to get that “just right” perfect flavor balance.
Well your favorite bubbly lover {duh, me, of course} has come up with a way to make the perfect mimosa, every single time, with an elixir I call: “Mimosa Syrup.”
Here’s the deal on it: every mimosa needs a hit of citrus and a bit of sweetness–but how do you consistently get the right levels for
