While partying and waiting to pop the champagne cork at midnight, warm up with a tasty champagne cocktail.
This simple mixture of Champagne and orange juice was “invented” in 1925 at the Ritz Hotel in Paris by bartender Frank Meier. He used as 50/50 mixture of orange and champagne but it may be better to lean more towards the Buck’s Fizz for a dryer, more Champagne-forward brunch beverage.
2 OZ ORANGE JUICE
4 OZ CHAMPAGNE
Pour the Champagne into a flute. Top with orange juice. Do not stir the drink, it will mix together on its own.
pour an entire bottle of Champagne into a pitcher, topping it up with half a gallon of freshsqueezed orange juice.
There are endless variations on the Mimosa. Some of our favourites include floating a half-ounce of Grand Marnier on top for a Grand Mimosa and experimenting with different types of juices, like blood orange and pomegranate (throw in some seeds for a sparkling winesoaked snack when you’re done). If you replace the orange juice with peach purée, congratulations, you’ve just made a Bellini.