There is little evidence as to when and by whom the mimosa was invented, as is the case with many cocktail histories. It’s historical origin is believed to date back to 1925 at the Ritz Hotel in Paris, when Frank Meier invented it. In contrast to many of his other recipes, he didn’t attribute this one to himself in his book “The Art of Mixing Drinks.” This particular drink may have also been inspired by the Buck’s fizz that was invented in 1925 at London’s Buck’s Club.
One of these drinks, the Champagne-orange, has historically been a favorite in France’s wine country. The British royal family was largely responsible for the popularity of the mimosa. You only need three basic ingredients to prepare a mimosa. Adding Champagne to Triple Sec and orange juice is the perfect combination. Because the sparkling wine is added last, it does the mixing for you, so you don’t have to stir it. A no-fuss way to entertain, this cocktail is perfect for pouring and serving. This simple beverage is the perfect cocktail for brunch, since it is simple and sweet. There is nothing harder than making this cocktail and it is one of the most popular Champagne cocktails. Try to find a beautiful mimosa flower to really brighten up the summertime brunch table. Mimosas are characterized by their dainty yellow blooms, so that’s why they are called that.
- The orange liqueur should be added last so it can float on top of the drink.
- It’s name is soleil (which is French for sun) if you simply replace the orange juice with pineapple juice.
- Sweeten the orange juice with a flavored sweetener to counteract its acidity. If you’re adding a flavor to the syrup, choose the sweetest fruits of the season and muddle them.
- The champagne flute is not the best glass for muddling, so make sure you do it in a separate glass or cocktail shaker before pouring it into the glasses.