Mix Cocktail Bitters and Christmas Morning Mimosas to Make Your Christmas Even More Special

Mimosa can be a refreshing start to any day. But it is imperative on Christmas morning to help take the edge off the sounds of wrapping paper being ripped. It doesn’t require much tweaking or a precise recipe, but it does need some nuance. Cocktail bitters are the best way to add nuance.

Although nuance can be lost after just a few drinks, you can still try different flavors in your first or second-morning cocktail. Cocktail bitters are the spice rack in the bar cart. They will give your drink a little more character, depth, and gravitas.

You can use any flavor of bitters, but I recommend the classic Angostura and Regan’s orange bitters. Angostura’s strong, gentian backbone and hints of clove, cinnamon, and clove will give your beverage a Christmas-y feel, similar to an orange studded in whole cloves.

Although adding orange bitters to orange-based beverages may seem redundant, orange bitters will increase the citrus flavor. However, orange bitters are more orange peel than orange juice and can be tempered with cardamom, caraway, coriander, and anise. You can go wild with grapefruit and cranberry bitters.

Serve the bitter bottles with a glass of bubbly and a few juices. To control the flow of the fluid, I prefer grapefruit and tangerine. I use a restaurant-style squeeze bottle. My mimosa should be more champagne than juice. It’s easier to do this when I squeeze the bottles instead of pouring them.

Although nuance can be lost after just a few drinks, you can still try different flavors in your first or second-morning cocktail. Cocktail bitters are the spice rack in the bar cart. They will give your drink a little more character, depth, and gravitas.

You can use any flavor of bitters, but I recommend the classic Angostura and Regan’s orange bitters. Angostura’s strong, gentian backbone and hints of clove, cinnamon, and clove will give your beverage a Christmas-y feel, similar to an orange studded in whole cloves.

Although adding orange bitters to orange-based beverages may seem redundant, orange bitters will increase the citrus flavor. However, orange bitters are more orange peel than orange juice and can be tempered with cardamom, caraway, coriander, and anise. You can go wild with grapefruit and cranberry bitters.

Serve the bitter bottles with a glass of bubbly and a few juices. To control the flow of the fluid, I prefer grapefruit and tangerine. I use a restaurant-style squeeze bottle. My mimosa should be more champagne than juice. It’s easier to do this when I squeeze the bottles instead of pouring them.