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In Britain, it is considered a wedding drink and the best hangover cure; in France, it is served at brunch. The golden-yellow hue of the cocktail resembles a mimosa flower, which in Russia is associated with the eighth of March, and a light, pleasant taste instantly creates a festive mood.
Historical information
According to one version, the Mimosa cocktail appeared in 1925 in the bar of the Ritz Hotel in Paris. Its author is the legendary bartender Frank Meyer, about whom Hemingway wrote: “Mixologist, psychologist, master of ceremonies, confidant and friend.” In addition to orange juice and champagne, the composition included orange liqueur on Grand Marnier cognac, which at that time was the official drink of all Ritz hotels.
According to another version, the recipe for “Mimosa” in 1921 was invented by the bartender of the London club “Bucks” McGarry (McGarry). In England, the cocktail is still called “Buck’s Fiz”. One day, a visitor wanted to be prepared for a trendy Venetian Bellini cocktail (a mixture of champagne and peach puree). Not finding any peaches, the bartender offered his own version, which resembled Bellini in taste and color.
Classic Mimosa Cocktail
The recipe of the International Bartending Association (IBA) contains only two ingredients: champagne and orange juice, which are mixed in equal parts.
Composition and proportions:
- champagne (sparkling wine) – 40 ml;
- freshly squeezed orange juice – 40 ml;
- ice cubes – 50 grams;
- orange peel (or slice) – 5 grams.
Recipe
1. Fill a champagne glass (called a “flute”) with ice, wait 2-3 minutes and discard the ice. An alternative cooling option is to place the flute in the freezer for a few minutes.
2. Pour cold orange juice into a glass.
3. Add champagne and stir with a spoon.
4. Top with orange zest or slice. The cocktail is ready!
An alternative recipe for “Mimosa”
Lovers of stronger cocktails will like it, as it contains orange liqueur in addition to traditional ingredients.
Composition:
- orange liqueur – 10 ml;
- sugar – 1 teaspoon;
- orange juice – 50 ml;
- champagne – 100 ml.
Preparation
1. Put sugar on a saucer. Moisten the edges of the glass with water and dip them in sugar to create a rim.
2. Pour liquor, juice and champagne into a glass, then mix well.
3. Decorate with an orange slice.
