Back in October 2011, over a Middle-Eastern influenced brunch in a charming corner somewhere at The Village, NYC, I encountered my first Mimosa.
The Mimosa is a brunch & breakfast drink. Which makes sense, because it tastes like funky liquid sunshine. When I think of Ambrosia, I can picture Athena and Hermes drinking to immortality with this stuff. Amphoras of it adorn the feasting table high above in Mount Olympus. That could be overselling it, but I do find heaven in delicious, simple things.
The drink came to me recently at Apartment 1B (belated Happy birthday little sister) when I decided to have a drink (and it so happened that it was part of the Sunday specials board…plus I like girly drinks). That was helpful in reminding me of the Parks & Recreation Treat Yo Self joke between Isa and I, which inspired its inclusion as part of a surprise home-cooked dinner for her birthday.
Various internet sources say that a Mimosa is made of your favorite champagne plus your favorite orange juice. Some clarify that previously mentioned concoction is actually a drink called Buck’s Fizz (so that’s where the Marks & Spencer bottle gets the name) because an authentic Mimosa would contain champagne, orange juice, plus a splash of triple sec. Some others add grenadine or Grand Marnier. I decided to use triple sec because I wanted as much orange flavor as I can get.
How To Make A Mimosa
- Chill champagne flutes
- Pop open a chilled bottle of sparkling wine (champagne, asti, cava, etc.)
- Pour fresh orange juice (I like mine with some pulp) 1/3 or 1/2 parts of the way
- Add a splash (1 1/2 tsp?) of triple sec
- Fill the rest of the way with the sparkling wine
- Clink your glasses together. Cheers!
Adjust according to taste. It’s delightfully simple that if anyone still manages to f*** it up, there is no hope for them.
I just had 5 glasses. What are you waiting for?
TREAT. YO. SELF.