Mimosas are easy—anybody can make one. But prepare it with a little more care—and with
Pechette or Toriamour—and you can kick the Sunday-brunch staple up a couple of notches to a
great anytime cocktail.
The trick is the proportions. Toriamour and Pechette are lower in alcohol than Champagne or
Prosecco so this works best if you reverse the usual quantities, more in the direction of a
British Buck’s Fizz. So: fill a flute 1/3 full of fresh-squeezed OJ. Add 1/2 tbsp of Grenadine and
1/2 tbsp of Cointreau or Grand Marnier. Then fill the flute with Pechette or Toriamour.
Simple, right?
