The true Mimosa is equal parts champagne and orange juice, though that point is not settled- debates rage. I settle the debate by setting out a pitcher of juice and a cold bottle of bubbles next to the flutes. Personally, I like champagne with a splash of juice, just enough to turn the wine pink and a sprig of mint or rosemary for garnish. Next time you're out to brunch, ask for a Pamplemosa, and spread the name. Wouldn't it be fun to be responsible for naming a drink? Try it alone, or with the rest of my Easter Brunch Menu.