Classic Mimosa

Nothing says brunch like a Mimosa. A mixture of orange juice and champagne come together in this classic Mimosa recipe.

It’s no joke that brunch is one of my favorite things ever. There’s nothing better than a leisurely brunch where you can linger over yummy omelets, french toast, shrimp and grits and more. Another reason I love brunch is that it usually involves crisp cocktails like Bloody Marys and Mimosas. Today’s post is all about the Mimosa.

The origins of this classic cocktail allegedly date back to the Paris Ritz in 1925. It was supposedly named for the yellow blossoms of the mimosa plant. I just know it’s a great drink. It can make even the most casual settings seem elevated!

I am not fussy, so I will often use store bought orange juice. But I do like to buy one that is made from fresh juice, not from concentrate. If you are really wanting the best mimosa ever, then squeezing your own juice is the best route.

Then there’s the bubbly. I think Mimosas are best made with good champagne or even Prosecco. My rule is that you should pick a bubbly that you can drink and enjoy all by itself. It will make the cocktail that much better.

Food columnist Poppy Canon wrote in 1965, “Even in the most sophisticated quarters, you will be considered exceptionally knowledgeable if you order a Mimosa.” I totally agree.

With Mother’s Day approaching, it might be fun to plan to make them for your Mom or other fabulous ladies in your life. I just bet that you will make them the happiest mothers ever.

Even for your next brunch or luncheon, try this recipe and watch how your guests respond! Mimosa are fun and fancy, but oh so easy to make. Cheers!