Mimosa
Brunch's permission slip
Fresh orange juice and champagne in equal measure create a bright, effervescent brunch staple. Simple, sunny, and universally loved.
Ingredients
- 2 1/2 oz Champagne
- 2 1/2 oz Fresh Orange Juice
Method
Pour orange juice into a chilled flute. Gently top with chilled champagne. Stir gently. Garnish with an orange twist.
Documented as a "champagne orangeade" served at the Ritz Hotel Paris by August 1923 (per poet Harry Crosby's diary, cited by historian Philip Greene in *A Drinkable Feast*, 2018); first published recipe in Frank Meier's *The Artistry of Mixing Drinks* (1936). Per IBA (Contemporary Classics list); Difford's Guide #1324. Notes: Meier, head bartender at the Ritz (1921–1947), did not mark this drink with his signature symbol despite marking other original recipes; authorship remains undocumented. Often conflated with Buck's Fizz (believed created 1921 by Pat MacGarry at Buck's Club, London, though evidence is sketchy); distinguished by ratio (equal parts vs. 2:1 champagne:juice).
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