 |
Mimosa Recipe
Chef's Note
The mimosa was invented in 1925 at the Ritz Hotel in Paris. It is traditionally served in a champagne flute at brunch.
Ingredients
For one serving
- 60 ml / 2 oz orange juice
- 120 ml / 4 oz champagne or sparkling wine
Grand Mimosa
- + 30 ml / 1 oz Grand Marnier, Triple Sec, Cointreau or other orange liqueur
Method
- Pour the chilled orange juice (and Grand Marnier if you are making a Grand Mimosa) into a champagne flute and fill with chilled champagne.
- Mix together. Serve immediately.
More recipe ideas
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
