Let’s talk about bubbly and juice and how to make a mimosa, which is perfect for your next brunch, party or girls night in (and is also perfect for holidays)
I don’t know about you, but I looooove a good mimosa. There’s just something that excites me about bubbly and light champagne mixed with juice and topped with some fresh fruit.
It’s hard to think about brunch without a mimosa, the two things just go hand-in-hand. Many brunch spots offer bottomless mimosas or even serve one drink complimentary. There is just something about the refreshing combination of champagne and orange juice that goes perfectly with a leisurely Sunday brunch.
Like most classic cocktails and many popular American dishes, there are a lot of legends regarding the true origins of the mimosa. A drink called Buck’s Fizz was invented in 1921 at the Buck’s Club in London. This drink is also made with champagne and orange juice, but with a larger quantity of the wine. It is believed that four years later, in 1925, a bartender at the Ritz Hotel in Paris named Frank Meier invented the mimosa, which uses equal parts sparkling wine and juice.
The true story of the mimosa is probably lost to history but that won’t stop us from celebrating the beverage at barskenya! Stop in this weekend and enjoy a delicious brunch with a mimosa!
Here's a quick tutorial by the Tipsy Bartender who shows you how to make a Mimosa in quick easy steps. Enjoy and have a wonderful Mimosa Day!