Description

The Mimosa is a classic brunch cocktail, known for its refreshing citrus flavour and bubbly elegance. It is believed to have been created in Paris in 1925 at the Ritz Hotel by bartender Frank Meier.

Named after the bright yellow mimosa flower, this cocktail is a simple yet sophisticated combination of Champagne and fresh orange juice, making it a favourite for celebrations, brunches, and light afternoon drinking.

Ingredients

75 ml Champagne
75 ml Orange juice
1 piece Orange Twist (optional garnish)

Equipment needed

Bar Spoon – Used to pour carefully if needed.

Instructions

Chill a Champagne flute before preparing the drink.
Fill the flute halfway with fresh orange juice.
Top up slowly with Champagne, allowing it to mix naturally. Do not stir to preserve the bubbles.
Garnish with an orange twist if desired.

Recommended glassware

Flute Glass (recommended)

A tall, narrow glass designed to preserve bubbles in sparkling cocktails.

150–220 ml Tall, narrow bowl on a stem.

Best for: French 75, Bellini, Mimosa, Kir Royale, sparkling aperitifs.

Garnish: Best with small fruit garnishes, twists, or elegant minimal decoration.

Tulip Champagne Glass

A more aroma-friendly sparkling wine glass for refined bubbly cocktails.

More aromatic if preferred.

180–260 ml Narrower at the rim, broader through the middle.

Best for: French 75, Champagne cocktails, premium sparkling serves.

Garnish: Excellent for lemon twists and restrained garnish.

Mimosa