Mimosa

1 servings Prep: 5 m Cook: PT0M Total: 5 m Beginner
Mimosa
The classic brunch cocktail with chilled champagne and fresh orange juice: perfect for celebrations, bridal showers, or just because it’s Sunday morning in Louisiana.

Ingredients

  • 3 ounces orange juice with pulp
  • 3 ounces Champagne

Step-by-Step Instructions

  1. Pour chilled orange juice into a Collins glass over two ice cubes or a champagne glass. Fill with chilled champagne, stir very gently, and serve. Just pouring the two liquids together usually constitutes enough stirring.

Common Problems and Solutions

Q: Should I use fresh-squeezed or store-bought orange juice?

A: Fresh-squeezed is ideal for the best flavor, but quality store-bought orange juice with pulp works perfectly fine. Just make sure it's well-chilled.

Q: What type of champagne should I use?

A: You don't need expensive champagne - a good Prosecco or dry sparkling wine works beautifully. Save the pricey bottles for sipping on their own.

Tips and Techniques

For the best mimosa, chill both the champagne and orange juice ahead of time so you don’t need too much ice, which can water down the drink. The traditional ratio is 1:1, but adjust to your taste.

Ingredient Substitutions

  • Champagne: Prosecco or dry sparkling wine
  • orange juice: grapefruit juice, pineapple juice, or cranberry juice

Equipment Needed

  • Champagne flute or Collins glass

Historical Context

Created at the Ritz Hotel in Paris in 1925, the Mimosa was named after the yellow mimosa flower. It quickly became a brunch staple across the American South.