Mimosa
Build ∙ 2 min ∙ 5.6% ABV ∙
A Mimosa is a brunch cocktail of equal parts chilled sparkling wine and fresh orange juice, built directly in a flute. Fine bubbles lift bright, tangy juice into a light, frothy finish, with a crisp, dry edge and no heavy sweetness lingering on the palate.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Pour Orange juice 75 ml into the flute glass and gently pour Prosecco extra dry 75 ml
- Stir gently
- Garnish with an orange twist (opt.)
Tips
- Pre-chill the flute so the sparkling wine doesn't lose its fizz on contact with a warm glass.
- Pour the orange juice in first, then add the sparkling wine gently to preserve its carbonation.
- Stir only once, gently — vigorous stirring knocks the bubbles out fast.
- Use a dry or extra-dry sparkling wine; anything sweeter tips the balance too far with the orange juice.
History
The Mimosa is a champagne-and-orange-juice cocktail whose origin is not firmly settled, though most accounts trace it to the Ritz Hotel bar in Paris, where bartender Frank Meier is widely credited with serving it around 1925 under the name "champagne orange."
Meier's 1936 book, The Artistry of Mixing Drinks, includes the recipe, though he marked his own inventions with a special symbol and did not use it for this drink, leaving his claim to the creation uncertain. The drink is named for the bright yellow flowers of the mimosa plant, Acacia dealbata, which its color resembles.
It is closely related to the Buck's Fizz, a champagne-and-orange-juice drink that appeared in London a few years earlier and is traditionally made with a higher proportion of champagne to juice; the Mimosa is generally understood as a more evenly balanced take on that earlier drink.
A less-favored story credits Alfred Hitchcock with creating or popularizing the drink in San Francisco in the 1940s, though this version is considered less likely than the Paris account.
FAQ
What alcohol is used for a Mimosa?
A Mimosa is made with sparkling wine, typically a dry Champagne, cava, or Prosecco. This build uses an extra-dry Prosecco, poured with fresh orange juice in equal parts.
How do you make a Mimosa?
Pre-chill a flute, pour in fresh orange juice, then gently add chilled sparkling wine on top and stir once, gently, to keep the bubbles. Finish with an optional orange twist. The two ingredients go in at equal parts, so the drink stays light and balanced rather than wine-forward.
What is the difference between a Bucks Fizz and a Mimosa?
They are essentially the same drink, sparkling wine and orange juice, and the names are often used interchangeably; some bartenders distinguish them only by ratio, with a Bucks Fizz traditionally using a bit more juice than a Mimosa.
What is the difference between a Bellini and a Mimosa?
A Bellini is made with white peach puree and Prosecco, while a Mimosa uses fresh orange juice; the peach gives the Bellini a rounder, sweeter body compared to the Mimosa's brighter citrus snap.
Can one Mimosa get you drunk?
A single Mimosa is unlikely to get most people drunk, since it is diluted roughly half with orange juice and comes in at about 5.6% ABV, similar to a light beer. Several rounds over a brunch, though, add up quickly given how easy it is to drink.
What is the best juice for a Mimosa?
Freshly squeezed orange juice is best, since it is brighter and less sweet than bottled juice and balances the sparkling wine more cleanly. This build calls for fresh-squeezed orange juice specifically for that reason.
Do you pour Champagne or orange juice first in a Mimosa?
Orange juice goes in first in this build, poured into the chilled flute before the sparkling wine is added gently on top. Pouring the juice first and topping with wine helps preserve the carbonation better than pouring the wine into juice already at the bottom.
