The pop of a Champagne bottle signifies a party has begun.
Mimosas are the quintessential brunch tipple. It's just a bit of orange juice perking up some bubbly wine, not too sweet, not too bracing—a gentle awakening of the palate for a lazy Saturday or Sunday morning. But the problem with serving mimosas at brunch are that you often end up with leftovers. Either you’ve batched more than your guests consume, or you’ve set up the bubbles and juice for self-service and at the end of your brunch you have just enough juice and wine leftover that to dump would feel wasteful.
After working in several offices, I’ve found that 99 percent of people only drink two beverages during the workday: coffee and sparkling water.