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A Mimosa is a cocktail composed of six parts champagne and four parts thoroughly chilled orange juice, traditionally served in a tall champagne flute with a morning brunch. It is also often served to early guests at weddings, and in first class on jetliners.
The Mimosa cocktail was reportedly invented at the Ritz Hotel in Paris, circa 1925. Some Mimosa fans think Orangina makes a better Mimosa, while another stratum insists on a tablespoon of Grand Marnier in the bottom of the glass (technically a Grand Mimosa). Only "label snobs" use top-quality champagne in Mimosas, but a cheap, fruity sparkling wine does not make a Mimosa, either.
Quotation: "Champagne and orange juice is a great drink. The orange improves the champagne. The champagne definitely improves the orange." - Philip, Duke of Edinburgh
Reference
- Colin Peter Field, The Cocktails of the Ritz Paris.
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