Easy to make, easier to sip and socially acceptable to order before 1pm, is there a more perfect cocktail than the mimosa? Named for the yellow blooming flower of the same name, the mimosa's origins are actually shrouded in mystery. Many experts believe that what we think of as the classic mimosa is a variation on the Buck's Fizz, which has twice as much Champagne. It was first made3 around the early 1920’s at Buck’s Club in London. Years later, at the Ritz Hotel in Paris, the modern version, with equal parts bubbly and orange juice became popular.
One thing is for certain, the mimosa's appeal as a late-morning sipper is tried and true. With the time-honored tradition of brunch with family and friends finally returning, there's no time like the present to share these fun twists on the classic mimosa.
2.5 oz Taittinger Brut Champagne
Pour the chilled orange juice into a flute, top with Champagne, and stir. You’re good to go! If desired, garnish with fresh cherries or sliced strawberries for a hint of sweetness and added body.
Just like in the classic mimosa, freshness is key. You also want everything to be as chilly as possible.
3.5 oz Champagne or Ca'Furlan Prosecco. (We love this brut Proscecco for it's toasted brioche and almond notes)
1.5 oz fresh orange juice
Pour the chilled orange juice into a flute glass and top with bubbly. Stir, garnish as desired, and sip!
This twist on the mimosa is for those who like a more savory cocktail. The herbs and tart cranberry juice still make for a lip-smacking, tart refreshing pre-lunch cocktail without the sweetness of orange juice. Plus, it's a great option for those avoiding citrus!
3oz fresh cranberry juice
3oz Pierre Richard Cremant du Jura
0.5oz Triple Sec
Raspberry, for garnish
In a cocktail shaker with ice, add chilled cranberry juice, triple sec, and fresh rosemary. Shake well, for about 15-20 seconds shake lightly for about 15 seconds. Strain into a flute and top off with bubbly. Garnish with a sprig of rosemary and some fresh raspberries.