Mimosa
It may be this week’s Friday Cocktail, but you may want to wait for Sunday morning to try the classic brunch accompaniment, a Mimosa.
Searching the web, it appears the Mimosa was created in the 1920s at the Ritz Hotel in Paris. A similar drink was apparently created in London around the same time. So take your pick as to which one’s the true origin. In writing up these Friday Cocktails, I’ve noticed many familiar drinks have dubious and conflicting histories. Even today, with the popularity of specialty drink menus, it can be difficult to determine just where that trendy new martini was first served up. This is likely due to the fact that we martini connoisseurs are more interested in the recipe and enjoying our Friday cocktail!
What you’ll need: just orange juice and champagne (or sparkling white wine).
Fill a champagne glass half-full with champagne and top it off with orange juice. Traditionally, a mimosa is equal portions of champagne and orange juice, but feel free to adjust the amounts to your liking. Mimosas can be served with or without ice.
How I like it: Most definitely chilled with champage and no ice.
This is a very uncomplicated drink, and the easiest to make of the cocktails I’ve posted so far. Mimosas are perfect for brunches, buffets, or sunny afternoons.
Start off the new year right, drink responsibly.
The Poisoned Martini 