National Mimosa Day – May 16
The Mimosa is a simple cocktail consisting of equal parts champagne (though sparking wine may be substituted) and chilled orange juice. Served in a tall champagne flute, it is a staple of the American brunch, and morning weddings. It also frequently appears on First-class service menus for airlines and railways.
The prevailing theory is that the Mimosa was invented sometime around 1925 in the Hôtel Ritz Paris by head bartender Frank Meier. Though Meier lists the drink in his 1936 publication, Artistry of Mixing Drinks, he does not credit the Mimosa as one of his creations. Was this a mere omission?
Mimosa or Champagne Orange
“In a large wineglass: a piece of Ice, the juice of one-half Orange; fill with Champagne stir and serve.”
The “Modern” Mimosa
- 2 ounces of orange juice
- 4 ounces of Brut champagne
Fill champagne flute 2/3 full of fresh-squeezed orange juice and top up with brut champagne.
Mimosa Cocktail Trivia:
- Cocktail historians generally agree that the Mimosa is just a slightly lower-octane version of the Buck’s Fizz, created by 1921 at Buck’s Club in London by barman Pat McGarry. The Buck’s Fizz reverses the orange juice to champagne ratio and, in our humble opinion, makes for a tastier drink.
- The Mimosa gets its name from the Mimosa flower, aka Acacia dealbata, a yellow-orange species of Australian shrub popular with French gardeners.
- The original recipe for the Mimosa calls for a teaspoon or so of Grand Marnier. Now a days, this variant is sometimes called the “Grand Mimosa”.
- A Mimosa made with mandarin orange juice is called a Puccini.
Calabrese, Salvatore. 1997. Classic Cocktails. New York: Sterling Publishing Co.
DeGroff, Dale. 2008. The Essential Cocktail: The Art of Mixing Perfect Drinks. New York: Clarkson Potter/Publishers.
Difford, Simon. Mimosa Cocktail Recipe. Difford’s Guide. Retrieved 5/12/2016.
Empey, Ereich. “Musings on Cocktails”. Retrieved 12 May 2016.
Embury, David A. 2009. The Fine Art of Mixing Drinks. Originally published 1948. New York: Mud Puddle Books, Inc.
Field, Colin Peter. 2003. The Cocktails of The Ritz Paris. New York: Simon & Schuster.
Meier, Frank. 1936. Artistry of Mixing Drinks.
Regan, Gary. 2003. The Joy of Mixology: The Consummate Guide to the Bartender’s Craft. New York: Random House.
Mimosa. The Wikitender. Retrieved 12 May 2016.
Wondrich, David. “Mimosa – Drink Recipe: How to Make the Perfect Mimosa”. Esquire. Retrieved 12 May 2016.