Mimosa is a cocktail mainly enjoyed by the ladies, and it’s the type of drink that goes with your eggs and avocado toast at brunch. Also often served at weddings, 1st class in a plane, or even a business meeting. A simple mix of equal parts sparkling wine and orange juice. Served in a chilled champagne flute for elegance. Mimosas make day drinking socially acceptable, and many use it as an eye-opener. Similar to how we drink Bloody Mary and Screwdriver.

The cocktail’s name comes from the yellow-flowered plant Acacia dealbata, and there are a couple of stories about the drink’s origin. One claims it was created in 1925, by Frank Meier at the “Ritz Hotel” in Paris, and made its first book appearance in Meier’s “The Artistry of Mixing Drinks” in 1936. But back in 1921, there was a drink called “Buck’s Fizz” from Buck’s club in London and it was the same simple concoction of champagne and orange juice, but more wine than juice. There is even a story about Alfred Hitchcock being the inventor of Mimosa, but that is probably a stretch.










Ingredients for Mimosa:

 

  1. 2 Ounces (60 ml) of freshly squeezed orange juice.
  2. Chilled sparkling wine.




Preparation:

 

  1. In a champagne flute, pour the orange juice.
  2. Now top it up with the chilled sparkling wine.
  3. Done. Easy…
  4. Enjoy. 😉








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