Bubbles, bubbles, little tiny dry citrusy bubbles rising up and exploding at the top of the glass, or preferably on your tongue as they pass it by.

I’m sitting and writing this with what I normally think of as a very breakfasty drink in front of me. The truth is though, that’s just when I drink it most often, but acutally it’s fantastic anytime.

Being English I always thought that if you mix champagne and orange juice together, then what you end up with is Bucks Fizz. It’s only quite recently I realised that in the rest of the world it’s called a Mimosa.

Whichever name you know it by, it’s a great combination. The orange juice really heightens the flavour of the Champagne, it’s refreshing, and feels somehow decadent as it slides down your throat. There’s the extra bonus that not only does it taste fantastically good, but it’s also fantastically easy. Double the joy!

Take a champagne flute, or whatever other glass you have to hand, it doesn’t really matter but the champagne flute is best aesthetically because you can watch those gorgeous little bubbles rising up through it.

Into this pour a mixture of three parts champagne to two parts orange juice.

If you either can’t afford or just don’t want to spend money on Champagne then you can substitute any dry sparkling wine, the drier the better and made in traditional method, i.e. not carbonated artificially. There are a lot of very good Spanish cavas (right now I’m using Marques de la Sardana), which also taste great.

Apart from that about the only thing to think about is making sure that both the wine and the orange juice is really well chilled.

The Mimosa was apparently invented at the Ritz hotel in Paris sometime around 1925, but after you’ve had a couple you probably won’t be too bothered about it’s history.

If you are feeling highly extravangant, then you can always whip up a Grand Mimosa (also called Morning Glory), which is the same thing, but with a tablespoon of Grand Marnier added.