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The Ingredients

75 ml Champagne, 75 ml Orange Juice

How To make a Mimosa

Ensure both ingredients are well chilled, and then mix together in a Champagne flute.  Add the sparkling wine first, and then top with orange juice. This way, the cocktail mixes together on its own and won’t make a sticky mess at the top of the glass. No need to stir as this will cause the wine to become flat.  Serve cold.

Social and Cocktail says:

The Mimosa is a simple, elegant and delicious cocktail. The drink is particularly popular served at brunch and is also increasingly turning up on wedding reception cocktail menus. Sparkling wine can be used as a substitute for champagne.  Ensure the citrus juice (usually orange juice and freshly squeezed if possible) is thoroughly chilled.  There is also the option to add a splash of orange liqueur, such as Grand Marnier or triple sec. Feel free to experiment yourself.

There is often some confusion about the difference between the Mimosa and the Bucks Fizz cocktail. In reality, they are both pretty much the same drink; however, they both lay claim to different origins. The Bucks Fizz, also a mix of orange juice and Champagne, was created by a barman called Pat McGarry at the famous London`s Buck club sometime around 1921 / 1922. The Mimosa however traces its roots back to the Paris Ritz hotel. The only really difference between the two drinks is that the Mimosa has a lower alcohol content, with 2 parts orange juice and 1 part Champagne whereas the Bucks Fizz reverses these proportions, creating a stronger tasting concoction.


Did You Know?

Whreas a Bucks Fizz has a 2:1 orange juice to Champagne ratio, a Mimosa has a 1:1 ratio. The Mimosa cocktail is believed to have been invented circa 1925 in the Hotel Ritz Paris by Frank Meier. The name comes from the Acacia dealbata, a species of Australian shrub favoured by French gardeners; its flowers are, well, Mimosa-coloured.