Serve in aGoblet glass
How to make:
POUR half the champagne into ice-filled glass (preferably a chunk of block ice), then the orange juice, orange liqueur and then the rest of the champagne.
|3 fl oz||Brut Champagne (chilled)|
|1 1/2 fl oz||Orange juice (freshly squeezed) (chilled)|
|1/2 fl oz||Grand Marnier or other cognac orange liqueur|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
The Mimosa was created in 1925 at the Ritz Hotel, Paris. The Grand Mimosa benefits from the addition of a splash of Grand Marnier liqueur.
The sketchy history of both the Buck's Fizz and Mimosa can be found on our Buck's Fizz and Mimosa cocktail page.