If you want to really make a splash at your next brunch, a mimosa might do the trick. The mimosa was inspired by the Buck’s Fizz, a version with twice as much champagne as juice served at Buck’s Club in London in the 1920s. The modern version, with equal parts champagne and juice, is said to have been popularized by film director Alfred Hitchcock, and the mimosa quickly became a go-to brunch staple.
Fruity, refreshing and made for summer, a mimosa can be endlessly customized with your favorite fruits to make a statement. Any way you go, it’s the perfect complement to a sunny summer affair.
MIMOSA OR BELLINI?
What is the difference between a mimosa and a Bellini? Both are made with champagne or prosecco. A mimosa is made with juice, while a Bellini is traditionally made with fruit puree or schnapps. Both make for a light, fruity sip. For a quick, easy DIY version with flair, add orange juice to bottled of sparkling peach Bellini.
PEACHY MIMOSAS
If you’re looking to go all-out on a classic mimosa recipe, try this one from Betty Crocker.
Ingredients:
2 cups orange juice, chilled
2 cups peach nectar, chilled
1 bottle (1 liter) regular or nonalcoholic dry champagne or sparkling wine, chilled
1. In 1 1/2-quart pitcher, mix orange juice and peach nectar.
2. Pour champagne into glasses until half full. Fill glasses with juice mixture.
SPARKLING LAVENDER ORANGE MIMOSA
This quick mimosa recipe from The Suburban Soapbox combines the unique flavor of lavender with orange juice for a modern twist.
Ingredients:
1/2-ounce Torani Lavender Syrup
4 ounces orange juice
4 ounces champagne or sparkling wine or sparkling water for a non-alcoholic version!
1. Add the Torani Lavender Syrup to a champagne flute or coupe.
2. Stir in the orange juice.
3. Slowly add the champagne to the glass. Garnish with orange slices and lavender, if desired.
4. Serve immediately
