The Mimosa is a classic brunch cocktail. You can hardly think of one without the other.
History states that the first Mimosa was served at The Ritz Hotel in Paris, circa 1925. Possibly invented by a bar tender there named Frank Meier, but I could not find any exacting facts. The drink is similar to Buck’s Fizz which was first recorded in 1921. Both drinks use the same ingredients, they just have different ratios.
The classic mimosa recipe uses 2 parts OJ to 1 part Champagne. I’ll leave the proportions to you and your particular circumstances at the time of preparation. Garnish with an orange wheel if you’re feeling fancy.
Of course, using the best Champagne will yield the best tasting mimosas. If you are not a fan of Champagne or looking to save a little cash, use a more affordable sparkling wine, Cava or Prosecco instead. The drier the better since the OJ will provide all the sweetness you need.