Mimosa cocktail in a champagne flute — made with Champagne and Orange juice

Mimosa

Buck's Fizz (UK)

难度 Easy
热量 ~51 kcal
ABV 3.38%

原料

调制步骤

Ensure both ingredients are well chilled, then mix into the glass. Serve cold.

IBA ContemporaryClassic

含羞草是一款优雅的早午餐经典,将等量冰镇香槟和新鲜橙汁盛于香槟笛形杯。在英国也称作巴克滋泡泡,以其简洁和清爽的气泡著称。IBA将其认可为当代经典,在全球鸡尾酒文化中确立了其地位。

History & Origins

The Mimosa is credited to Frank Meier, head bartender at the Ritz Hotel in Paris, who reportedly created it around 1925. The similar Buck's Fizz was created at the Buck's Club in London in 1921, predating the Mimosa by a few years, and the relationship between the two recipes is disputed. Both drinks became firmly embedded in brunch culture throughout the 20th century.

Tasting Notes

Aroma: Bright citrus and yeasty Champagne bubbles. Palate: Lively and refreshing with sweet orange juice softening the crisp, dry acidity of the Champagne. Finish: Clean and effervescent with a pleasant citrus brightness.

citrus bubbly light sweet fresh

Pro Tip

Ensure both the Champagne and orange juice are well chilled before combining, and pour the Champagne first to preserve as much effervescence as possible.

使用的技法

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