The Mimosa is yet another classic cocktail without a definitive origin strory. Some historians credit its creation to Paris prohibition era bartender Frank Meier. However, since Meier didn’t take credit for the Mimosa’s invention in The Artistry Of Mixing Drinks, that story is suspect.
Perhaps the true inventor was a French farmer who creatively combined orange juice and Champagne during a picnic lunch in a field of mimosa flowers. Or maybe it was an Italian housewife looking to make her bottle of Prosecco go twice as far. Then again, perhaps a Spanish tapas bar got bored of serving yet another Agua de Valencias crafted with vodka and gin. We don’t really know.
What we do know is that Queen Elizabeth II was a Mimosa fan back in the day. So were Alfred Hitchcock and the female foursome in Sex and the City. We also know that the Mimosa is a drink that’s not going anywhere fast. Unlike its past, the Mimosa’s current status as a popular brunch cocktail is no mystery.
Ingredients
While orange juice and Champagne are non-negotiable ingredients in any Mimosa recipe, our recipe contains a third ingredient plus a garnish:
You may what exactly the Cointreau adds. To us, the French liqueur adds midrange flavor complexity plus an alcohol kick. You could alternatively add a splash of Grand Marnier or Triple Sec if that’s the orange liqueur that you have in your liquor cabinet.
Ingredient quantities are detailed in the printable recipe card below.
You want to use a dry (i.e. brut) sparkling wine in this recipe since you’ll get plenty of sweetness from freshly squeezed orange juice. French Champagne is the traditional choice but there’s nothing wrong with using Spanish Cava or Italian Prosecco instead. We often use Portuguese Espumante when we’re in Lisbon.
Pro Tip
Save your bottle of Dom Pérignon or Veuve Clicquot for another time. The same goes for Moët & Chandon. This Mimosa recipe will taste just fine with a more moderately priced bottle of bubbly.
Discover more Cointreau cocktails.
