Mimosa
Ingredients
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- 3 ounces orange juice – chilled
- 3 ounces Champagne – chilled
- orange peel – twist (for garnish)
Instructions
1. Chill a Champagne flute in the freezer until cold, about 10 minutes; keep the orange juice and Champagne refrigerated until very cold.
2. Pour the chilled orange juice into the cold flute, letting any bubbles settle briefly.
3. Top slowly with the chilled Champagne, angling the glass to minimize foaming and preserve carbonation; stop when the glass is nearly full and the drink looks lightly effervescent.
4. Express the orange peel over the drink to release oils, twist, and place on the rim or float on top; serve immediately while well-chilled.
A mimosa is a bright, crisp sparkling cocktail that marries citrusy sweetness with lively bubbles. The classic build is clean and refreshing, with fresh orange aromas and a delicate, dry finish from the wine. Served in a flute, it’s light, festive, and designed to complement brunch fare without overwhelming it.
The drink is widely associated with 20th‑century European hotel bars, most often credited to the Ritz in Paris in the 1920s. It shares a close lineage with London’s earlier Buck’s Fizz, which uses a higher proportion of sparkling wine. Over time the mimosa became an international brunch staple, prized for its simple formula and easy elegance.