Citric Acid Free Mimosa

Brunch just got a whole lot more celebratory, and this classic sparkling cocktail is proof that simple ingredients done right are all you need. For anyone navigating citric acid sensitivities, store-bought juices and mixers are often a minefield — many are fortified or preserved with added citric acid that doesn't always make it onto the front label. Here, the only juice comes from freshly squeezed oranges, so you know exactly what's going into your glass. The natural sweetness of the fruit pairs beautifully with the dry, effervescent wine, creating that signature balance of bright and bubbly without any hidden additives. Pouring the juice first and topping slowly with sparkling wine keeps the fizz lively and the layers gorgeous in the glass. Dress each flute with an orange twist and you've got something that looks and tastes like it came from a fancy hotel brunch — no shortcuts, no surprises.

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