The Mimosa champagne cocktail is a classic brunch drink invented in Paris in 1925 and named after the flowers of the tropical shrub. The traditional version adds orange liqueur to a Buck’s Fizz, but with more champagne than orange juice.
Although typically made with orange juice, many other fruits are often substituted i.e grapefruit mimosa, etc. Its also very popular to set up a self service style “Mimosa bar” where a variety of champagnes, juices and garnishes are arranged so guests can mix their own drinks. Your home bar kind of entertains by itself that way.
Specifically replacing the orange juice with cranberry juice turns the Mimosa into the Poinsettia cocktail named after the red leaves of the Christmas plant. Using mandarin juice instead and the drink becomes a Puccini.
Mimosa Drink Recipe:
- 1/2 oz orange liqueur
- 2 oz orange juice
- 3-4 oz champagne
Pour the ingredients into a champagne flute, building layers in the same order listed in the recipe. Garnish with an orange slice or strawberry.
The 1948 book The Fine Art of Mixing Drinks describes the Mimosa as: “Just another freak champagne mixture. It is not half bad and the ladies usually like it.” Not sure about the freak part, but the last part means Mimosas are on the menu.