Pop, Fizz, Clink! It's National Mimosa Day! Celebrate with one of our favorite weekend drinks.
The Mimosa was Definitely Not the First of its Kind
What we know as a Mimosa today was first introduced by another name. In 1921 at the Buck’s Club in London, barman Pat McGarry began serving a cocktail composed of 2/3 champagne to 1/3 orange juice called “The Buck’s Fizz”. Cocktail historians tend to agree that this was so one could justify drinking earlier in the day.
However, around 1924-25, Frank Meier of the Ritz Carlton Hotel in Paris began serving his own version of the bubbly drink, reducing the amount of champagne and upping the juice content. He dubbed it “The Mimosa”.
It's Named After a Flower
The Mimosa gets its name from a bright yellow flower that is popular with French gardeners, the Mimosa Flower, or Acacia dealbata, a yellow-orange species of Australian shrub.
The Original Mimosa Recipe was a Little Different
The original recipe for The Mimosa called for a teaspoon of Grand Marnier, an orange-flavored congnac liquer developed in the late 1800s. It has a distinct bitter-orange character, and when used in Mimosas today, the cocktail becomes known as “The Grand Mimosa”.
There's More than One Way to Make a Mimosa
While traditionally Mimosas are made with equal parts champagne and orange juice, bartenders have pushed the ideas of what constitutes a Mimosa, and thus, created an entire array of delicious, brunchy cocktails. Here are a few of our faves:
The Poinsetta, uses Cranberry Juice
The Megmosa, using Grapefruit Juice
The Puccini, using Mandarin Orange Juice
The Bellini, using Peach Puree
The Best Mimosa Recipe
1 (750 ml) bottle chilled Cava, a Spanish sparkling wine
3 cups (750 ml) chilled, freshly squeezed orange juice
1/2 cup (120 ml) Grand Marnier or Triple Sec
Fill 8 champagne flutes 1/2 full with chilled sparkling wine. Top with orange juice. Add 1 tablespoon of Grand Marnier to each glass. Serve and enjoy!
Cheers to this delicious invention and where to drink them in Knoxville!