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Champagne and orange juice. The brunch staple, deceptively simple, almost always built too OJ-heavy.
Typical way it's made: 3 oz Champagne, 3 oz orange juice
Champagne and orange juice was already a French habit when the Hôtel Ritz Paris named its half-and-half version around 1925, borrowing the yellow of the mimosa flower. Credit usually lands on Ritz barman Frank Meier. London had beaten Paris anyway: the Buck's Fizz, the same idea under another name, arrived at Buck's Club in 1921, mixed by barman Pat McGarry.
Did you know
Frank Meier marked his own inventions with a symbol in his 1936 book The Artistry of Mixing Drinks; the Mimosa appears in it without one, which is the politest possible way to deny paternity.
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