The Mimosa

By Steve Kilcullen Jump to Recipe

No brunch is complete without a bubbly and refreshing glass of Mimosa.

Have you ever enjoyed a lovely, late-morning brunch on a lazy Sunday? You’ve never had brunch, you say? Wait, you don’t even know what it is?! Hard to believe, but okay. Allow me to explain. No, wait, allow professional bowler and ladies man, Jacques from The Simpsons to break it down:

“It’s not quite breakfast, it’s not quite lunch, but it comes with a slice of cantaloupe at the end. You don’t get completely what you would at breakfast, but you get a good meal.”

I’ve made this reference before when speaking on a different version of tonight’s drink, the Mimosa. When you’re a child of the 1980s, the frames of reference you have for any given thing probably won’t come from Shakespeare or Proust. But at least I know who they are, so I got that going for me. Enough Caddyshack, let’s get back to the Mimosa.

Once you’ve had one, you’ll be astonished at how brilliant this simple concoction is. Usually comprised of equal parts orange juice and champagne, the brightly colored drink is said to have been named after the mimosa flower, which bears a similarly vivid yellow hue.

According to legend, bartender Frank Meier mixed up and served the first Mimosa at The Ritz Hotel in Paris, France around the year 1925. Meier probably had no idea that his invention would persist in popularity over the following decades. Mainstays at weddings and served during first-class air travel, the Mimosa is a sophisticated tipple that suggests a mark of class. You don’t need a special occasion to enjoy one either. I had a few with my Egg McMuffin over the weekend.

It was classy indeed.

What is the Best Champagne to use in a Mimosa?

While suggesting a pulp-free and freshly squeezed variety of orange juice goes without saying, the bubbly portion of this drink is where your choices multiply. Champagne is good, and great champagne is pricey. Whenever I enjoy a bottle of fine French fizz, I’m not putting orange juice in it. Usually, my Mimosas are mixed with prosecco, a suitable and fine substitute for champagne. I recommend a dry or extra dry bottle, so as not to make your cocktail too sweet, but just right.

What glassware and garnish is used?

A champagne flute or even a tall wine glass will do nicely for this drink. I enjoy popping a strawberry or raspberry into mine, but you can choose whatever fruit you like.

Are any celebrities connected to this drink?

Alfred Hitchcock is sometimes credited with helping popularize the cocktail. He was known to enjoy Mimosas quite often, and being an iconic figure in popular culture throughout his storied career, a curious public took interest in the simple, elegant drink.

Mimosa Variations

If the ease of mixing and drinking a Mimosa as you sit back and relax with a late weekend breakfast has you wishing for more, you’ll be happy to know that you can try out a few other cocktails in the same vein. Check out these other recipes from Twist & Toast.

• Pineapple Mimosa – Tart and tangy, the Pineapple Mimosa will brighten your day.
• Pomegranate Mimosa – Aperol and pomegranate add a new dimension to your brunch beverage.
• Kir Royale – Blackcurrant liqueur and champagne combine to create this French delicacy.
• Bellini – Peach purée and sparkling wine are all you need for this classic cocktail.