The Mimosa is such a simple cocktail that at first it almost seems excessive to give it its own post. But it absolutely deserves it. It still requires a recipe, after all (how much orange juice to how much champagne?), it has a venerable yet somewhat disputed history, and it is perfect with brunch, which is arguably the best meal there is. It’s delicious, it’s classy, and you’re allowed to drink it in the morning without getting funny looks. I am 100% on board with the Mimosa.
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| Flowers of the Mimosa, Acacia dealbata. |
History: The Mimosa was invented at the Ritz in Paris sometime in the 1920’s. It was named after an Australian Acacia tree that was popular with French gardeners at the time; the drink’s bright yellow color looked just like the color of the tree’s flowers.
However, either the bartender at the Ritz stole the recipe from a club in London, or he invented the same drink right around the same time. Buck’s Club served a cocktail called a “Buck’s Fizz” consisting of, you guessed it, orange juice and champagne. Apparently Mimosas are still referred to by this name in the UK.
The French version calls for two parts orange juice to one part champagne, while the English version uses the opposite. It’s very much a matter of taste; half and half is another option. Personally, I like the English way.
Though most Mimosas are just champagne and orange juice, the original also had a teaspoon of Grand Marnier, an orange liqueur. Buck’s Fizz had a half teaspoon of grenadine. David Wondrich recommends trying a dash or two of orange bitters in your Mimosa.
Mimosa
2 oz. orange juice
4 oz. Brut champagne
Pour orange juice into a champagne flute and top with champagne. Optinally, add a teaspoon of Grand Marnier, a half teaspoon of grenadine, or a couple of dashes of orange bitters. Cheers to brunch.
Recipe from Esquire.