How to Make the Perfect Mimosa

No elegant breakfast or brunch is complete without mimosas. According to Esquire Magazine, it is believed that this simple orange juice and champagne cocktail was invented in Paris at the Ritz Hotel in 1925, although a very similar drink, the Buck's Fizz was created in England in 1921. The most important factor in making excellent mimosas is the quality of the ingredients. The orange juice should be fresh-squeezed and Champagne should be dry or semi-dry. Avoid sweet Champagne, which doesn't blend well with the orange juice. Finally, always serve mimosas in Champagne flutes, which adds a classy touch.

Things You'll Need

• Orange juice
• Champagne, chilled
• 1/2 tsp. orange liqueur (optional)
• Champagne flutes, chilled

Instructions

1. Pour the fresh-squeezed orange juice into a champagne flute 2/3 of the way up.

2. Hold the glass at an angle and fill the rest of the way up with Champagne.

3. Add 1/2 tsp. of orange-flavored liqueur, such as Grand Marnier, for the Buck's Fizz, version if you would like.

Tips & Warnings

• Esquire Magazine suggests adding a dash of orange bitters to enhance the flavor even further.

References

• "Esquire Magazine"; Mimosa; David Wondrich
• Cocktail Guru: A Perfect Mimosa Recipe for The Best Brunch Cocktail
• Basic Wine Knowledge: Making a Mimosa Champagne Drink

Resources

• The Old Foodie; Day One at the Ritz; June 2006
• Real Restaurant: The Mimosa Recipe