Sparkling · Wine · IBA official
Mimosa
Fresh orange and dry champagne, half and half, poured cold
Fresh orange juice topped with an equal measure of cold champagne in a flute. Juicy, bright and lightly fizzy, with the wine's dryness keeping the orange from tasting sweet. The definitive brunch drink, and a gentle start to a celebration.
- Glass
- Champagne flute
- Ice
- Up (no ice)
- Technique
- Built in the glass
- Difficulty
- Easy
- Time
- 2 min
- Strength
- ≈ 6% ABV
Ingredients
- 75 mlFresh orange juice2½ oz
- 75 mlChampagne (brut)to top2½ oz
- GarnishNone
≈ 162 ml served · 0.7 standard drinks
Substitutes: Prosecco can stand in for Champagne (brut).
Method
- 1
Chill a champagne flute.
- 2
Pour in the cold orange juice.
- 3
Tilt the glass and slowly top with chilled champagne.
- 4
Serve straight away, without stirring.
History
Usually credited to Frank Meier at the Ritz in Paris around 1925, though the very similar Buck's Fizz had been served at Buck's Club in London a few years earlier. It takes its name from the yellow mimosa flower.
- Origin
- Paris, France
- First recorded
- 1925
Bartender's notes
- Everything must be well chilled – there's no ice to rescue a warm Mimosa.
- Juice first, champagne second: the bubbles do the mixing for you.
- Prosecco or cava make a lighter, fruitier version.
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