The Mimosa is a breakfast drink. It consists of approximately 1/2 to 2/3 champagne or other dry sparkling wine, and
1/2 to 1/3 thoroughly chilled orange juice. The Mimosa was
invented sometime in the 1920s in France or Britain, and is traditionally served in a tall champagne flute.
This is a simple drink, therefore the quality of each ingredient matters. If you use Andre or Cook's "champagne" for
4 bucks a bottle and orange juice from concentrate, you will get what you paid for. The orange juice should be freshly squeezed
from sweet oranges. The sparkling wine can be Champagne, but it is not necessary to go overboard with a $100-a-bottle
Dom Perignon. A decent Italian proseco or a semi-dry Spanish or Californian sparkling wine for $15-20 will do.
- 1 part freshly squeezed orange (or grapefruit) juice
- 1 part champagne or sparkling wine
- Orange twist for garnish
Pour orange juice into flute and gently pour sparkling wine. Stir gently. Garnish with orange twist (optional).
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Last updated: October 12, 2010
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