A mimosa is a must for any champagne brunch. This simple drink combines orange juice with champagne for an upscale, adult version of a breakfast drink. Eric Felten of the "Wall Street Journal" points out that in Britain, the mimosa is known as a Buck's Fizz. It was created by a bartender named McGarry at the Buck's Club in London during the 1920s. Variations on the drink exist adding other fruit juices for color and flavor. Serve your mimosas in champagne flutes with an orange slice or wedge for garnish.
Champagne makes up the major proportion of this drink and gives rise to the name of a champagne brunch when mimosas are served. Mimosas require two parts of chilled champagne or sparkling wine for every one part of orange juice. In a single 6 oz. serving, use 4 oz. of champagne and 2 oz. of orange juice.
Due to the importance of the champagne in this drink, choose a champagne or sparkling wine which you would drink on its own. As with most occasions when champagne is served, reserve mimosas for special morning meals such as Easter or a Mother's Day brunch.
Since you will be mixing it with champagne, do not prepare frozen concentrated orange juice or an artificial orange drink. Take the time to squeeze fresh oranges for the juice. Before squeezing the oranges, place them in the refrigerator to chill. You can save a slice from one of the oranges for the garnish. Look for a variety of different oranges to use for the juice. Blood oranges yield a red-colored juice, navel oranges have a classic sweet flavor and tangerines or tangelos have a slight tartness to their juice.
Replace the champagne with lemon lime soda or a sweetened club soda for a virgin mimosa. Add 1 tablespoon of orange-flavored liquor. Replace the orange juice with passion fruit juice for a tropical twist. Float frozen raspberries in the mimosa to keep it chilled without watering the drink down.
- Photo Credit Take 2 Productions/Brand X Pictures/Getty Images coupe de champagne image by Philippe LERIDON from Fotolia.com oranges and orange juice image by Maria Brzostowska from Fotolia.com
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