Arial view of a table at a restaurant with menus and mimosas on it

Booze For Breakfast, It's National Mimosa Day!

May 07, 2018

Author: Josie Sivigny

It’s National Mimosa Day and you know what that means—sit back, relax, and crack open a bottle of champagne before noon because no one can judge you today!

The true origins of the mimosa are lost to history—but that doesn’t mean there aren’t plenty of legends going around. In the early 1920’s, you could find a version of the classic brunch drink at Buck’s Club in London called the Buck’s Fizz. The classic mimosa that we know and love today is a little heavier on the sparkling wine than Buck’s pours, but they were essentially the foundation for the cocktail as far as most people are concerned. Four years later, in 1925, Frank Meier, a bartender at the Ritz Carlton Paris, mixed equal parts orange juice and sparkling wine and likely named it after the flowers of the Acacia dealbata tree in Europe. Mysteriously, Meier released a book in 1936 called Artistry of Mixing Drinks, and while he listed the drink, he didn’t take credit for it.

The King of Horror himself, Alfred Hitchcock, has also been credited with the invention of the mimosa. Apparently, after a rough night, he and a friend were in a bar in San Francisco and they quelled their hangover with the bright and boozy cocktail. Very few have been able to certify the authenticity of this story, and it may just be that Hitchcock was on trend, not the father of it.

The British royal family loved the mimosa as a pre-dinner drink, and are largely responsible for setting the drink on a track to dominate brunch tables everywhere. In 1961, the Sydney Morning Herald reported that “The Queen, the Duke of Edinburgh, and the Queen Mother all have adopted a Champagne cocktail they call mimosa.” The French have been drinking a version of the mimosa forever—champagne, orange juice, and a touch of Cointreau. European celebrities were frequently written about in interviews as sipping on a mimosa (Including our friend, Alfred Hitchcock!) and the popularity among the European elite helped spread them to the states.

In 1971, New Jersey started serving mimosas alongside bloody Mary’s for brunch—and things were never the same. A few years later, New York City caught on and the rest is history. By the 80’s every brunch spot in the country was pouring our favorite breakfast beverage.

Try These Twists On The Classic Mimosa To Celebrate

Two rosemary grapefruit mimosas

Rosemary Grapefruit Mimosa

  • Rosemary Syrup
  • 1 cup water
  • 1 cup sugar
  • 3-4 sprigs of fresh rosemary

Bring water and sugar to a boil and add the rosemary sprigs. Remove the pan from the heat and let steep for 15 minutes before discarding sprigs (Or save them for garnish!) and add 2 teaspoons of syrup to each glass.

Add champagne or sparkling wine to your glasses, about halfway full. Top with grapefruit juice and a slice of grapefruit.

Three red pears sitting on a log

Pear Mimosa

  • 1 cup pear nectar
  • 1 bottle of champagne or sparkling wine
  • Pear slices to garnish

This one is super simple. Add the pear nectar to your champagne and stir, pour into your glasses and finish with a slice of pear. Throw a little cinnamon in there for some extra flair!

Carmel apple mimosa

Caramel Apple Mimosa

  • 2 tbsp. caramel
  • 2 tbsp. cinnamon sugar
  • 1 cup apple cider
  • 8 oz caramel flavored vodka
  • 1 bottle champagne
  • Apple slices, to garnish

This is the perfect mimosa for those craving the taste of fall, and the sweet caramel on the rim makes for a gorgeous presentation. Grab two small plates and add caramel to one and the cinnamon sugar to another. Dip your champagne flute into the caramel and then the cinnamon sugar. Add 1/4 cup apple cider and 2 ounces of caramel vodka to each glass and top with champagne and an apple slice.

Raspberry sorbet rose in a pitcher and a glass

Raspberry Sorbet Rosé

  • 1 bottle Rosé Champagne/sparkling wine
  • 1 pint raspberry sorbet
  • Mint for garnish

This one is ideal for warmer days when you’re looking for a boozy dessert. Add a small scoop of ice cream to each glass and top with champagne—easy as that. Add a sprig of spearmint for an elevated flavor and you’re good to go!

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