Comments on: How to Make the Perfect Mimosa https://www.foodiecrush.com/perfect-mimosa/ real good real food for real people Mon, 15 Apr 2024 17:58:25 +0000 hourly 1 https://wordpress.org/?v=6.6.1 By: Heidi https://www.foodiecrush.com/perfect-mimosa/comment-page-1/#comment-209406 Mon, 15 Apr 2024 17:58:25 +0000 http://www.foodiecrush.com/?p=40311#comment-209406 In reply to ty.

YW Deborah :)

]]> By: ty https://www.foodiecrush.com/perfect-mimosa/comment-page-1/#comment-209388 Mon, 15 Apr 2024 10:16:40 +0000 http://www.foodiecrush.com/?p=40311#comment-209388 ty

]]> By: John https://www.foodiecrush.com/perfect-mimosa/comment-page-1/#comment-190753 Sun, 26 Mar 2023 18:41:42 +0000 http://www.foodiecrush.com/?p=40311#comment-190753 5 stars
Good column, except for the mention of Prosecco. Typically Prosecco is way too sweet for a proper mimosa. An excellent twist would be to substitute a Dry Cider instead of Champagne or Sparkling white. Definitely go for the drier options. My two cents.

]]> By: Jeanette https://www.foodiecrush.com/perfect-mimosa/comment-page-1/#comment-182727 Sun, 14 Aug 2022 16:33:22 +0000 http://www.foodiecrush.com/?p=40311#comment-182727 I love a splash of Chambord in my mimosa

]]> By: Ashley @ Foodie Crush https://www.foodiecrush.com/perfect-mimosa/comment-page-1/#comment-144336 Sat, 30 Nov 2019 17:18:24 +0000 http://www.foodiecrush.com/?p=40311#comment-144336 In reply to John.

I do prefer this classic recipe.

]]> By: John https://www.foodiecrush.com/perfect-mimosa/comment-page-1/#comment-144290 Thu, 28 Nov 2019 16:26:23 +0000 http://www.foodiecrush.com/?p=40311#comment-144290 This is the classic Mimosa. Most other recipes I’ve seen call for Grand Marnier. Whats your take on that?

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