Cocktail Series: Mimosa

When the word “brunch” is mentioned, what scenario comes to mind? Stacks of pancakes and cups of coffee? Your favorite omelet? Getting together with friends? Debates on whether you should get a savory dish and your friend should get a sweet dish, so you can have the best of both? Whatever image you picture when you are planning, thinking about, or anxiously awaiting your weekend brunch, a certain beverage most likely makes an appearance. Get ready to start debating the ratio of orange juice to Champagne because we’re talking about the Mimosa. You’ve heard of a Mimosa, but have you heard of a Buck’s Fizz? Invented at the Buck’s Club in London, this cocktail was originally crafted with the exact same ingredients but a different ratio. For those who enjoy more Champagne and less orange juice, then you might be drinking a Buck’s Fizz, which is made with two-parts Champagne, one-part orange juice. Traditionally, Mimosas are equal parts orange juice and Champagne. A few years after the Buck's Fizz was created, Frank Meier is said to have created the Mimosa at the Ritz Hotel in Paris. If you’re not a fan of orange juice, then you can combine Champagne with whatever your favorite juice is. Love peaches? You can exchange the Champagne for Prosecco and add some peach nectar for a Bellini. How about strawberries or watermelon? You can make Mimosas out of those as well. But if you want the original, make sure you fill your glass with half Champagne and half orange juice. Cheers!