072213004Today we have the last of Naomi Blackburn’s Mimosa collection…but there are lots more on her  Pub n’ Grub Food Forum, to drop by and check them out just Click Here

To wrap up the Mimosa series on Bette Lee Crosby’s Midweek Mixers, I am preparing the Grande Mimosa. This is the king of the orange juice based mimosa. Not only does it have the orange juice base, but is partnered with an orange liqueur to really make it pop.

I came across this recipe on Allrecipes and when I have to make an orange juice based mimosa, this is the one I head to. I love the strong taste of orange, which is softened somewhat by the champagne. When you are looking for something out of the ordinary for your brunch, this is the mimosa to head to.

So here we go!:


1.5 ounces Orange juice (fresh squeezed is best, but not mandatory)

1 ounce orange liqueur or triple sec (I use Patron’s orange liqeuer)


Sugar rim


1)      Sugar flute rims by dipping in orange juice and sugar

2)      Pour orange juice and triple sec into champagne flute

3)      Top with champagne and stir very gently!