This drink is probably the most popular member of the Mimosa family. A Mimosa is essentially any cocktail that mixes equal parts of Champagne with fruit juice. Examples include the Grapefruit Mimosa, Cranberry Mimosa and a very sweet Cherry Mimosa. If you see a “Mimosa” with no particular fruit attached, you know it’s a straight mix of equal parts Champagne and orange juice.
The Mimosa was popularized by the Ritz Hotel in Paris in the mid 1920’s. It was invented shortly after the appearance in London of the Buck’s Fizz. This was a similar drink, but much tamer as it contained twice as much orange juice as Champagne.
Any Mimosa can also be made with sparkling white wine or Prosecco in place of Champagne.
We’re going to give you the recipe for a French Mimosa, which is a Champagne and Orange Juice Cocktail that’s been given an extra boost of orange flavour.
The most important thing to remember when making any of these drinks is that they must all be served well chilled. Even if you are squeezing your own orange juice, make sure to keep the fruit in the fridge for several hours before extracting the juice.
Here’s what you need to make a French Mimosa:
- 120ml Champagne
- 60ml Orange Juice
- 15ml Grand Marnier
- Dash of Orange Bitters (optional)
- Orange spiral to garnish
- Pour chilled Champagne into a Champagne flute.
- Add cold orange juice. Always be sure to add the orange juice on top as the weight will naturally force it to mix with the Champagne, with no need to stir.
- Add Grand Marnier.
- For an even more intense orange flavour, finish with a few drops of Orange Bitters.
- Garnish with a spiral of orange (a short shaving of orange peel).
- Champagne flute