Mimosas are a delicious combination of sparkling wine, and orange juice. They are simple, fun, and perfect to serve to company. A proper Mimosa contains equal parts of orange juice and champagne. It is really hard to think about brunch without a sparking glass of OJ and wine, the two things just go hand-in-hand. Many brunch spots offer bottomless mimosas or even serve one drink complimentary. There is just something about the refreshing combination of champagne and orange juice that goes perfectly with a leisurely Sunday brunch.
Like most classic cocktails and many popular American dishes, there are a lot of legends regarding the true origins of the mimosa. It is believed that a bartender, named Frank Meier, in 1925 at the Ritz Hotel in Paris, created the mimosa.
Another account says director Alfred Hitchcock invented the beloved drink in San Francisco in the 1940’s. According to The Oxford Companion to American Food and Drink, the mimosa is merely a variation of the Buck’s Fizz, but it does suggest that perhaps Hitchcock was the one to popularize it as a brunch drink in this country.
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What’s better to serve at brunch than a fabulous mimosa recipe made with dry sparkling wine and orange juice?
- Prep Time: :05
- Total Time: :05
- Yield: 8 1x
- Category: Beverage
1 (750 ml) bottle chilled dry sparkling wine
3 cups (750 ml) chilled orange juice (freshly squeezed is best)
1/2 cup (120 ml) Grand Marnier, optional
Fill eight champagne flutes half full with chilled sparkling wine. Top with orange juice. If you are using it, add 1 tablespoon of Grand Marnier to each glass.
To make 1 mimosa cocktail: In a champagne flute, combine 1/3 cup chilled sparkling wine, 1/3 cup chilled orange juice and 1 tablespoon Grand Marnier or triple sec.