Mimosa
Orange and bubbles, sunny.
Fresh orange juice and prosecco in equal parts, served well chilled in a flute. Light and bright, it is the queen of brunch and an aperitif ready in seconds.
- IBA · Contemporary Classics
- Aperitif
- Built
- Glass
- Flute
- Method
- Built
- Strength
- Very light
- Time
- 1 min
- Difficulty
- Easy
- Ice
- No ice
Ingredients
Measures for 1 serving
-
Orange juice
75 ml
-
Prosecco
75 ml
Garnish
- Orange twist (optional)
Proportions
How to make
- Chill a flute.
- Pour the orange juice.
- Gently pour in the prosecco.
- Stir gently.
- If desired, garnish with an orange twist.
The story
Origins
ProbableA plausible account, without definitive proof.
The name recalls the yellow, fragrant flowers of the mimosa tree. Tradition credits the drink to Frank Meier, bartender at the Ritz in Paris, who supposedly created it around 1925; the date is unproven, however, and in his book The Artistry of Mixing Drinks (1936) Meier lists it as "Mimosa or Champagne Orange" without claiming to have invented it. That book is the first known to include both the Mimosa and the Buck's Fizz, born in London a few years earlier with the same two ingredients. The Mimosa was originally made with champagne and orange juice; today the IBA codifies it in equal parts with prosecco and treats it as one and the same with the Buck's Fizz.
Sources (3)
Taste profile
- Citrus
- 4 out of 5
- Bubbly
- 3 out of 5
- Fruity
- 3 out of 5
- Fresh
- 3 out of 5
