Serve inGoblet 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||Freshly squeezed orange juice (chilled)|
|1⁄2 fl oz||Grand Marnier liqueur|
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.