Nothing completes an indulgent Sunday brunch like a Mimosa. The traditional Mimosa is made with three parts Champagne/sparkling wine and two parts orange juice. Yet there are many variations on this classic duo. We’ve uncovered a few of our favorites that pair delightfully with our favorite brunch recipes.
It can’t be confirmed exactly where the Mimosa originated. Some say it was at the Paris Ritz in 1925, others believe it was created in England in 1921 under the name Buck’s Fizz. We do know it got its name from the flowers of the mimosa plant because of their yellow and somewhat frothy appearance.
The Mama Mimosa
This is a classic Mimosa recipe that includes Grand Marnier and fresh raspberries. You begin by making “raspberry ice”. Crumble ½ cup fresh raspberries into an ice cube tray. Fill the tray with water and freeze. To make the Mimosa, fill your glass with three parts Champagne/sparkling wine and 2 parts orange juice, leaving a little bit of room at the top. Add 2 tablespoons of Grand Marnier and stir gently. Put 1-2 raspberry ice cubes in your glass.
Passion Fruit Mimosa
You can substitute the orange juice in a Mimosa with just about anything. A classic substitute is passion fruit juice. We also like tangerine juice (for a little zing), grapefruit juice or cranberry juice. Always use the same proportions of Champagne/sparkling wine to juice as the traditional recipe. Garnish with orange slices or strawberries.
Virgin Mimosas
You can make a non-alcoholic version of the drink with sparkling water or lemon-lime soda. Make it just like you would a traditional mimosa, substituting the alcohol for the sparkling water or lemon-lime soda.
Written by Linzi
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