The Classic Mimosa

Right then, darlings, let's talk about the pièce de résistance of every civilised brunch: the Mimosa. This gloriously simple concoction of sparkling wine and fresh orange juice has been gracing breakfast tables since the 1920s, and honestly, it's the only acceptable reason to start drinking before noon. Well, that and a Bloody Mary, but we're not here to discuss vegetable juice masquerading as a cocktail, are we?

The Mimosa is utterly brilliant in its simplicity—just two ingredients creating liquid sunshine in a flute. But here's where most people cock it up: they use rubbish fizz and juice from a carton that's been lurking in the fridge since last Tuesday. Mon dieu! We can do better than that, can't we?

What You'll Need

Per glass (multiply accordingly for your crew):

• 3 oz (90ml) chilled sparkling wine
• 3 oz (90ml) freshly squeezed orange juice, strained
• Orange twist or slice for garnish (optional, but très chic)

That's it. Seriously. The magic is in the quality of your ingredients, not the quantity of faff.

How to Make It (Without Making a Dog's Dinner of It)

1. Chill everything. Your champagne flutes, your bubbly, your OJ—everything should be properly cold. Room temperature Mimosas are an absolute crime against brunch.
2. Juice your oranges. Fresh-squeezed is non-negotiable. Strain out the pulp unless you fancy bits in your teeth during conversation. Not a good look.
3. Pour the orange juice first. Yes, first! About halfway up your flute. This prevents the bubbles from going absolutely bonkers when you add the fizz.
4. Top with sparkling wine. Pour gently down the side of the glass. The classic ratio is 1:1, but if you're feeling particularly boozy (or it's been a rough week), go heavier on the bubbles. I won't judge.
5. Give it the gentlest stir. Just a tiny swirl to marry the flavours. Don't go mad—you want to keep those lovely bubbles intact.
6. Garnish if you fancy. An orange twist on the rim looks smashing and adds a whisper of citrus oil. Dead simple, dead classy.

Choosing Your Bubbles

Now, let's address the elephant in the room: you absolutely do not need Champagne for a proper Mimosa. In fact, using a £100 bottle of vintage Bollinger would be downright wasteful. You want something dry (sec or brut), bubbly, and cheerful. Here are my top picks that won't make your wallet weep:

Level Up Your Mimosa Game

Once you've mastered the classic, it's time to get cheeky with variations:

• Grand Mimosa: Add a splash (½ oz) of Grand Marnier or Cointreau for a sultry orange liqueur depth. Absolutely divine.
• Fruit Purée Twist: Swap half the OJ for strawberry, peach, or raspberry purée. Instagram-worthy and delicious.
• Blood Orange Mimosa: When blood oranges are in season (winter), use their juice instead. Stunning ruby colour and slightly berry-like flavour.
• Bellini's Cousin: Replace OJ with white peach purée and you've got a Bellini. Equally smashing, slightly more romantic.

Glassware & Presentation

Traditionally, Mimosas are served in champagne flutes—those tall, slender glasses that make you feel like you're at Ascot even if you're in your pyjamas. The narrow shape preserves the bubbles and concentrates the aromas. However, if you're doing a proper brunch spread, coupe glasses work beautifully too and have that vintage Hollywood glamour about them.

Pro tip: Set up a Mimosa bar and let your guests customize their ratio. Some people prefer more fizz, others more juice. Put out some fruit purées, fresh berries, and herb sprigs (mint, basil) for garnish. Très amusant!

What to Serve Alongside

Mimosas are the ultimate brunch companion. They pair beautifully with:

• Eggs Benedict or any rich, eggy dishes
• Smoked salmon and cream cheese bagels
• Fresh fruit salad (echoing those citrus notes)
• Pastries, croissants, and pain au chocolat
• Quiche Lorraine or any savoury tart

The bubbles and acidity cut through rich, buttery foods like an absolute dream. It's why Mimosas and brunch are the most iconic pairing since, well, wine and cheese.

Fun Facts & History

The Mimosa was invented in 1925 at the Ritz Hotel in Paris by barman Frank Meier. Legend has it, it was named after the yellow mimosa flower, which blooms in the South of France around the same time citrus is at its peak. How utterly poetic.

Interestingly, the British have their own version called "Buck's Fizz," created at London's Buck's Club in 1921—so technically it came first, but the French version became more famous. Quelle surprise. The key difference? Buck's Fizz uses a 2:1 ratio of Champagne to orange juice, making it boozier. The Mimosa is the more balanced, democratic version.

Here's something bonkers: in the US, "bottomless Mimosas" have become a brunch institution. Unlimited refills for a fixed price. Brilliant for your social life, questionable for your productivity the rest of the day. Choose wisely.