HOW TO MAKE A MIMOSA: (Alcoholic)

Ingredients:

champagne
prosecco
other liqueur.

Method:

1. Fill a champagne flute 1/2 – 2/3 full with chilled champagne or prosecco.
2. Add 1 tablespoon triple sec or other liqueur.
3. Top with chilled juice.
4. Garnish with an orange slice or other fruit as desired.

Helpful Hints:

HOW TO MAKE A PITCHER OF MIMOSAS:
1. Fill a pitcher with 2 to 3 cups of juice.
2. Add 3 oz. triple sec or other liqueur.
3. Add sliced fruit (optional).
4. Cover and refrigerate until ready to serve.
5. Before serving, add 1 bottle champagne or prosecco.
6. Pour into champagne flutes and garnish as desired.
WHERE DID MIMOSAS ORIGINATE?
Mimosas are believed to have originated in 1925 at the Ritz Hotel in Paris by a bartender named Frank Meier. They’re a variation of a drink called Buck’s Fizz, which originated in 1921 at Buck’s Club in London. The Buck Fizz is similar to the mimosa but is made with more wine and less orange juice.

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