A staple brunch cocktail, the Mimosa is regularly seen at free-flow brunch buffets. Although it consists of only two ingredients, did you know how the name was coined or its history? Dive in and find out.

The History of the Mimosa

In the 1920s, a bartender called Frank Meier was known to have created the drink at the Ritz Hotel in Paris. The Mimosa’s first appearance in print was in Meier’s book published in 1936, “The Artistry of Mixing Drinks”. Named after an Australian yellow-orange shrub known as Acacia Dealbata, but why the drink was named as such still remains a mystery.

What does a Mimosa taste like?

Depending on the ratio of champagne to orange juice, the Mimosa has variance in its taste profile. A one-to-one ratio ensures the two ingredients complement each other, but it can be adjusted to different tastes. The Mimosa is typically served in a champagne flute for added elegance, alongside classic brunch favourites such as omelettes, pancakes and toast.

Classic Mimosa Recipe

Ingredients

75 ml Champagne

75ml fresh orange juice

How-to

1. Firstly pour orange juice into a flute, and then the Champagne.
2. Stir carefully and serve

Variations

A drink with minimal ingredients is open to different customisations.

Grand Mimosa: Adds a teaspoon of Grand Marnier

Poinsettia: Substitutes orange juice for cranberry juice

Megmosa: Uses grapefruit juice instead of orange juice, garnished with raspberries

Soleil: Substitutes orange juice for pineapple juice

Conclusion

Chill out with your very own mimosa! Purchase different champagnes here. Orders $99 are eligible for FREE delivery. Prefer to shop in-store? With multiple outlets islandwide, purchasing the perfect bottle is a breeze with Cellarbration.