This Mimosa drink recipe is really quite basic, but the result will be exactly what you expect and deserve from the perfect combination of bubbles and fresh juice.
There is something about a Mimosa that makes an occasion special. It means this event is truly something to celebrate.
Mimosas are ideal for a light, daytime event. A mimosa may not be appropriate for a formal evening event where Champagne is called for.
Champagne is typically served at special occasions such as weddings, or the birth of a baby. Mimosas are perfect for the wedding or baby shower. They are also appropriate for celebrating other special milestones in life such as a graduation. Of course, a nice Sunday brunch also pairs well with a Mimosa.
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. If you keep the flutes in the refrigerator for 20-30 minutes before pouring, they should be just right. You can also fill the flutes with ice then pour the ice out, but this will require you to dry off your glasses.
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 this basic Mimosa drink recipe, add a dash of Grand Marnier.