Mimosa

A Mimosa is brunch in a flute: equal parts chilled sparkling wine and freshly squeezed orange juice, built straight in the glass and named for the bright yellow blooms of the Acacia dealbata. Its origin is murky — it surfaced as the "champagne orange," is essentially identical to London's 1921 Buck's Fizz, and is sometimes (dubiously) pinned on Frank Meier of the Ritz Paris. However it arrived, it earns its keep with effervescence and citrus brightness rather than booze.

BrunchClassicLow ABV

Ingredients

  • 2.5 ozChampagne(well chilled)
  • 2.5 ozOrange Juice(freshly squeezed, chilled)

Garnish: Orange Peel

Preparation

built · Champagne Flute · None

  1. 1.

    add

    Pour chilled freshly squeezed orange juice into a champagne flute.

  2. 2.

    top

    Gently top with well-chilled Champagne (or other dry sparkling wine) in equal measure.

  3. 3.

    build

    Stir gently to combine; serve straight up, no ice.

  4. 4.

    garnish

    Garnish with an orange twist (optional).

Flavor Profile

fruity
45%
dilution
40%
citrus
40%
fizz
40%
sour
30%
sweet
25%
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