Mimosa

A Mimosa lives or dies on the orange juice

A Mimosa is two ingredients, so both have to be good. Frank Meier is credited with the drink at the Hôtel Ritz in Paris in 1925, and his version was equal parts wine and juice; most bars today pour it drier.

The ratio that keeps it elegant

Use a 3:1 sparkling-to-juice ratio to preserve bubbles and avoid a heavy citrus profile. If the juice is very sweet, use a drier sparkling wine to maintain a clean finish.

Which orange, and which sparkling wine

Valencia oranges are the juicing variety. Navel oranges are better eaten than squeezed, because their juice turns bitter within half an hour thanks to limonin. Squeeze to order, strain out the pulp and never use concentrate. For the wine, choose a Brut or Extra Brut champagne, a dry cava or a dry crémant; prosecco works but is usually a touch sweeter. Avoid anything labelled demi-sec.

Service best practices

• Chill the flute, the bottle and the juice.
• Pour the juice first, then tilt the glass and let the wine run down the inside wall.
• Stir once, slowly, from the bottom up. Hard stirring collapses the carbonation.
• Serve immediately: a Mimosa built in advance is flat by the time the food arrives.

How strong is a Mimosa?

At 3-1 with a 12% sparkling wine, a Mimosa is about 9% ABV and roughly 85 kcal per glass. The 1-1 version drops to about 6% ABV and 100 kcal, because juice carries more sugar than wine does but no alcohol.

Mimosa FAQ

What is the difference between a Mimosa and a Buck’s Fizz?

The Buck’s Fizz is the older, drier drink at roughly 2-1 wine to juice; a Mimosa is traditionally equal parts.

Can I make Mimosas ahead of time?

Juice the oranges and chill the bottle an hour ahead, but do not combine them. Mix one jug at a time and top it up as it empties.

What food goes with a Mimosa?

Eggs Benedict, smoked salmon, omelettes and brioche french toast, because the acidity cuts through the fat. Keep vinegar-heavy dishes away from it.