The mimosa was invented in 1925 at the Ritz Hotel in Paris. It is traditionally served in a champagne flute at brunch.
For one serving
- 60 ml / 2 oz orange juice
- 120 ml / 4 oz champagne or sparkling wine
- + 30 ml / 1 oz Grand Marnier, Triple Sec, Cointreau or other orange liqueur
- 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.
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