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Making A Mimosa Champagne Drink
Legend has it the Mimosa was invented in the mid 1920s at the Ritz Hotel in Paris. In the UK, a Mimosa is known as Buck’s Fizz. It is thought Buck’s Fizz was popular prior to the advent of the Americanized Mimosa. Always use a dry or semi-dry Champagne or sparkling wine in your Mimosa, so look for the terms "brut" or "dry" on the bottle. A Champagne or sparkling wine that is too sweet will clash with the orange juice. Always use fresh squeezed orange juice. It tastes better and compliments a nice bottle of
Champagne
more appropriately. Mimosas are best if poured individually. Always start with a chilled Champagne flute, fill 1/3 to 1/2 full with orange juice, then top with Champagne. Although some Mimosa recipes specify proportions, those are really up to you. How much Champagne do want to consume in each flute? For a variation on the basic Mimosa Champagne Drink, add a dash of Grand Marnier. There are other types of Champagne drinks, the most popular being Champagne Punch. There’s not one specific champagne punch recipe and we’ve seen several variations over the years. How you choose to make Champagne punch depends upon your personal tastes and who you will be sharing it with. This is our favorite recipe and it gets rave reviews every time it’s served. 1 12 ounce can frozen pink lemonade
Enjoy.
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