Cocktail Bitters will help you to elevate your Christmas morning Mimosa.

Mimosa can be a great way to start any day.After a couple of drinks, the nuance of flavor can be lost. But try adding a dash to your first-morning cocktail (or second) to give your taste buds something different. Cocktail bitters, after all, are the spice rack for the bar cart. These bitters will give your drink a touch of character, depth, and gravitas.

You can use any flavor of bitters you like, but classic Angostura and Regan’s Orange bitters are my favorites. Angostura’s strong gentian base and hints of cinnamon and clove will give your drink a Christmasy feel, like an orange stuffed with whole cloves.

Orange bitters may seem redundant to add to a beverage based on oranges, but the bitters are more orange peel, not juice. They’re also tempered with cinnamon, cardamom, and other spices like caraway and coriander. Try a fruit bitter such as grapefruit or cranberry if you’re adventurous.

Set the bitter bottles alongside the bubbly, and add a few juices. I use a squeeze bottle for tangerine or grapefruit to better control the flow. It’s easier to get a mimosa that is (much more) Champagne than juice when you can squirt the liquid in instead of pouring it.

It’s necessary on Christmas morning to soften the sound of the tearing wrapping paper. It’s not needed to tweak the combination of sparkling wines and fruit juice, nor is it a recipe that needs to be followed precisely. But it could benefit from a bit of nuance. Cocktail bitters are the perfect way to add nuance.

After a couple of drinks, the nuance of the bitters can be lost. But try adding a dash to your first or second-morning cocktail to give your taste buds something different. Cocktail bitters, after all, are the spice rack for the bar cart. These bitters will give your drink a touch of character, depth, and gravitas.

You can use any flavor of bitters you like, but classic Angostura and Regan’s Orange bitters are my favorites. Angostura’s strong gentian base and hints of cinnamon and clove will give your drink a Christmasy feel, like an orange stuffed with whole cloves.

Orange bitters may seem redundant to add to an orange-based drink, but they are more orange peel, not juice. They contain cardamom and spices like coriander, cinnamon, anise, and caraway. Try experimenting with different fruit bitters like cranberry or grapefruit.

Set the bitter bottles alongside the bubbly, and add a few juices. I use a squeeze bottle for tangerine or grapefruit to better control the flow. It’s easier to get a mimosa that is (much more) Champagne than juice when you can squirt the liquid in instead of pouring it.

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