The Ritz Origin Story
The Mimosa is attributed to Frank Meier, head bartender at the Hôtel Ritz Paris, who first served it in 1925. He named it after the mimosa flower, whose bright yellow blooms the cocktail resembles. Across the Channel, the same drink had been served at Buck's Club in London since 1921 under the name "Buck's Fizz" — a debate that has never been settled.
Fresh Juice Only
The single biggest mistake people make with Mimosas is using carton orange juice. Freshly squeezed juice — strained to remove pulp — makes an incomparable difference. The bright acidity and natural sweetness of fresh oranges lifts the Champagne rather than drowning it. Blood orange juice in season is spectacular.
The Ratio Debate
A true Mimosa is 1:1 — equal parts wine and juice. Buck's Fizz traditionally uses 2:1 Champagne to juice. Both are excellent; it depends on how boozy you want your brunch. The key is that neither ingredient should overpower the other.
Variations
- Grand Mimosa: Add a float of Grand Marnier — deeper, more complex
- Blood Orange Mimosa: Use blood orange juice for a stunning ruby colour
- Poinsettia: Cranberry juice instead of orange — a holiday favourite
