Our Best Classic Mimosa
Description
As legend would have it, the world’s very first mimosa debuted in 1925 at the Ritz Carlton Hotel in Paris. Which seems fitting for a cocktail that’s effervescent, equal parts sweet and tart, and unapologetic about its ABV at brunch. (The mimosa was, apparently, a riff on a cocktail called The Buck’s Fizz, invented in London some years earlier.)
Ingredients
- 3 to 4 oranges, plus more for garnish (we like to use organic ones, since we’re garnishing with the peel)
- 1 bottle dry sparkling wine, chilled
- 1/4 teaspoon teaspoon kosher salt or fine sea salt
Directions
- For variations, see “Author Notes” above.
- Juice your oranges, either using a juicer, or by hand through a sieve to catch seeds and pulp. Place the fresh orange juice in the refrigerator to chill for at least 30 minutes.
- When you’re ready to serve, fill each of five champagne flutes—or wine glasses, or plain old cups—about one-third of the way with fresh orange juice. Add a tiny pinch of salt to each. Carefully open the bottle of sparkling wine, and, pouring slowly against the inside of the flute, fill each flute the rest of the way.
- Garnish each drink with a quarter-wheel of orange or a twist.
