Mimosa

The story

The Mimosa is believed to have originated in the 1920s at the Buck’s Club in London, where it was known as the Buck's Fizz. It gained popularity in France, particularly at brunches, and has since become a staple in celebratory settings. Its simplicity and refreshing taste have contributed to its enduring appeal.

How it tastes

The Mimosa offers a bright, citrusy flavor from the orange juice, balanced by the crispness and effervescence of the champagne. It is typically served at brunch or during celebrations, making it a popular choice for toasts and social gatherings.

Getting it right

The key to a perfect Mimosa lies in the quality of the champagne and the freshness of the orange juice. Pouring the champagne gently over the juice helps maintain the bubbles, ensuring a light and refreshing drink.

Variations

• Bellini — Made with peach purée instead of orange juice, the Bellini offers a sweeter and fruitier profile.
• Mimosa Royale — This variation uses sparkling wine or champagne with a splash of crème de cassis, adding a berry flavor.

Substitutions

• Sparkling Wine — If champagne is unavailable, any good quality sparkling wine can be used.
• Citrus Juices — Other citrus juices like grapefruit or blood orange can replace orange juice for a different flavor.

Questions

Can I make a non-alcoholic version?

Yes, you can substitute the champagne with sparkling water or a non-alcoholic sparkling wine for a refreshing mocktail.

What type of champagne should I use?

A dry champagne or sparkling wine works best, as it balances the sweetness of the orange juice.

Is there a specific type of orange juice to use?

Freshly squeezed orange juice is preferred for the best flavor, but high-quality bottled juice can also work.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026