Mimosa
ClassicIBA OfficialChampagne and orange. Brunch, perfected.
Light, citrusy, and sparkling. Fresh orange juice brings a bright, juicy sweetness, and dry Champagne lifts it with fine bubbles and a crisp, biscuity finish. Low in alcohol and easy in the best sense — a drink that tastes like sunlight through a window.
Ingredients
- 3 oz Champagne
- 3 oz Fresh Orange Juice
- Orange twist · optional garnish
Method
- 1
Chill a Champagne flute.
- 2
Add the fresh orange juice.
- 3
Slowly top with cold Champagne and give one gentle stir.
- 4
Garnish with an orange twist.
The Story
The Mimosa appeared at the Ritz in Paris around 1925, named for the delicate yellow mimosa flower it resembles. Equal parts Champagne and fresh orange juice, it was designed to be light enough to drink in the morning without apology — and it became the definitive brunch cocktail on both sides of the Atlantic. Its whole art is in using genuinely fresh juice and cold, dry Champagne.
Recipe card
The whole recipe in one shareable image.
