- 2 oz orange juice
- Sparkling wine to top
Classic cocktail
Mimosa
Sparkling · Orange
Cold sparkling wine and cold orange juice, poured in that order. The simplest drink on the wall, and the one most often made badly.
Paris, 1925.The drink is credited to Frank Meier, head bartender at the Ritz in Paris, around 1925, and named for the yellow flower of the mimosa tree. London's Buck's Club had served a similar mix with more champagne a few years earlier, the Buck's Fizz, and the two have been confused ever since.
Two ingredients, one rule.Both must be cold. Warm juice kills the sparkle and warm wine foams over the glass. Pour the wine first and the juice second, and it mixes itself; stir it and you lose the bubbles you paid for.
Today. It is the brunch drink, and the bottle decides it: a dry Prosecco or Cava carries the orange better than a sweet one, and nobody has ever needed Champagne for a Mimosa.
- Sparkling wineAndré California Brut (NV) · $6.993 oz
- Orange juice, freshly squeezed and coldFrom your kitchen2 oz
Chill the sparkling wine and the juice. Chill the flutes too, if you have the room.
Pour about 3 oz of sparkling wine into the flute first.
Top with about 2 oz of cold orange juice. It mixes on its own.
Do not stir. Serve at once.
Never from a carton that has been open a week. The juice is half the drink.
Also on the wall
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- 1 oz sweet vermouth
- 2 oz vodka
- 1 oz espresso
- ½ oz coffee liqueur
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- ¾ oz lemon juice
- ½ oz simple syrup
- 2 oz bourbon
- 2 dashes bitters
- Sugar cube, orange peel
- 2 oz tequila
- 1 oz lime juice
- ¾ oz orange liqueur
- 2 oz white rum
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