The Mimosa

How can anyone dislike an excuse to drink champagne in the morning?

The mimosa is just about the most virtuous cocktail we know; nothing wicked about orange juice and the dainty effervescence of champagne.

It’s fresh, it’s tasty and – let’s face it – you can continue drinking till lunch!

The roots

A Mimosa is a cocktail composed of one part champagne and one part chilled orange juice. It is traditionally served in a tall champagne flute with a morning brunch, to guests at weddings, or as part of ‘1st Class’ service on some passenger…

There are dozens and dozens of champagne cocktails out there, but none of them maintain the delicate nature of a mimosa. You don’t want something too bitter or too heavy in the morning. We like something sweet, fruity, and soft.

Is there anything better than the simplicity of a mimosa? But where did this drink originate and where did that catchy name come from anyway?

It is believed to have been invented circa 1925 in the Hotel Ritz in Paris. As far as the name that just rolls off the tongue, the mimosa is named after the mimosa flower, this bright orange/yellow blossom.

The makin’s
1 part Champagne
1 part freshly squeezed orange juice
Keep the champagne and the orange juice chilled

The drill
When you’re making a mimosa, always add the sparkling wine first, and then top with orange juice. This way, the cocktail mixes together on its own and won’t make a sticky mess at the top of the glass. You don’t need to stir as this will cause the wine to become flat.


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