Mimosa Recipe

Mimosa recipe — The brunch queen who makes 11 AM drinking socially acceptable and Instagram-worthy. Made with champagne. Originally from France.

I'm the friend who convinced you that day drinking is fine if there's orange juice involved. Bubbly, bright, and always dressed for the occasion, I turn any morning into a celebration. I may seem simple, but I've mastered the art of making basic look effortlessly chic.

The Mimosa was allegedly invented at the Hôtel Ritz Paris in 1925 by bartender Frank Meier, but it's named after the yellow mimosa flower, not the other way around. The drink became so popular that it's now legally required at every American brunch menu by unwritten social law.

Born at the legendary Hôtel Ritz Paris in 1925, the Mimosa was created by bartender Frank Meier as a sophisticated morning cocktail. It quickly became the darling of Parisian café society before conquering American brunch culture in the mid-20th century.

Ingredients

• 3 oz champagne or prosecco (chilled)
• 3 oz fresh orange juice (chilled)
• 1 twist orange peel (for garnish)

Instructions

1. Pour chilled orange juice into champagne flute first.
2. Slowly top with chilled champagne to maintain bubbles.
3. Garnish with orange twist and serve immediately.

Category: cocktail | Difficulty: easy | Base spirit: champagne | ABV: 8.0-12.0%

Origin: France