It’s hard to think about brunch without a mimosa, the two things just go hand-in-hand. Many brunch spots offer bottomless mimosas or even serve one drink complimentary. There is just something about the refreshing combination of champagne and orange juice that goes perfectly with a leisurely Sunday.
Just like on every blog on this site, we are here to talk about the origin of this classic and popular drink. First of all, there are multiple versions of the legend behind the Mimosa (not surprising) so we will go over the most accepted versions. The first version argues that this is an evolution of an older cocktail, a drink called Buck’s Fizz that was invented in 1921 at Buck’s Club in London. This drink is also made with champagne and orange juice, but with a larger quantity of the wine. It is believed that four years later, in 1925, a bartender at the Ritz Hotel in Paris named Frank Meier invented the mimosa, which uses equal parts sparkling wine and juice.
The second account states that director Alfred Hitchcock invented the mimosa in San Francisco in the 1940s. According to The Oxford Companion to American Food and Drink, the mimosa is merely a variation of the Buck’s Fizz, but it does suggest that perhaps Hitchcock was the one to popularize it as a brunch drink in this country.
At the end of the day, there is no way of knowing if the Mimosa was invented in London or the US. However, there’s no doubt that we love them worldwide. Brunch anyone?