Cocktail Mimosa with orange juice and prosecco

The Mimosa is a fresh and fizzy cocktail made of prosecco and orange juice. It was invented
in 1925 by a barman working for the Ritz Hotel in Paris, and its name derives from the yellow
coloured cocktail that recalls the one of the mimosas.
In Italy is considered an aperitif given its delicate flavour, but abroad is widely consumed
during the Sunday brunches.
Let’s see together how to prepare the Mimosa cocktail.

Preparation

The recipe for this fresh and light drink is really easy:

Ingredients:

• Prosecco Brut (1/2) 7,5 cl
• Orange juice (1/2) 7,5 cl

Process:

1. Squeeze at least half of the orange and pour the juice in a flute.
2. Add the Brut sparkling wine
3. Take a slice of orange and slightly cut it in the middle to apply it on the glass
4. You are now ready to taste your cocktail

Actually, following the official recipe of the International Bartenders Association (IBA), the
most notable organisation of the bartending field, the proportion of the Prosecco and orange
juice have changed overtime going from 3 to 2 or from 2 to 1, but always maintaining a
higher dose of Prosecco.
The Mimosa went also by the name of “Buck’s Fizz” a very similar cocktail containing the
same ingredients, but of different quality. Nowadays the two drinks are perfectly
interchangeable.
All sparkling wine or champagne based drinks are the most advised when enjoying a low
calories aperitif. The Mimosa contains about 75 calories, confirming its status of light
beverage to enjoy during spring or summer.

Pairings

This is one of the most used cocktails used during receptions and ceremonies, like the
Bellini, Tintoretto and the Rossini from which takes inspiration. The Mimosa can be therefore
paired with any kind of finger food.
In England is widely used during brunches as a fizzy alternative to the orange juice, or at
breakfast on Christmas morning and even as a hangover remedy.
It should also be remembered that this cocktail has become a symbol of Women’s Day, and
for this reason, in Italy, is usually prepared on the 8 th of March.