Wet Bar Wednesday – Mimosa

We were making the dinner the other night, and decided to have breakfast for dinner, a family favorite.  One twist on the dinner is that we were making french toast rather than pancakes.  The other twist is that we wanted to have a drink with it.

Wife:  Too bad there aren’t any breakfast-themed drinks!
Me:    Are you kidding me?  Leave it to the professional.
Wife:  <Rolling eyes>
Knowing my wife doesn’t like Bloody Mary’s, I grabbed a bottle of champagne gifted to us by one of our international students and a carton of orange juice.  If you have champagne flutes, that adds a real touch of class.  But frankly, you could serve this in a sippy cup and it would be just as delicious.  While I am very proud of my liquor collection, my glassware collection is abysmal.  It does, however, consist of a few flutes, so out they came.  
The history of the mimosa is somewhat cloudy (as is typical).  It is potentially linked to an English drink called a Buck’s Fizz, but is generally said to have originated at the Paris Ritz in the 1920’s.  
Mimosa
  • 1 part champagne
  • 1 part chilled orange juice (traditional – you can substitute other juices as desired)
Pour the liquids in (order probably doesn’t seem to matter, but I generally do the OJ and then the champagne).
This is a light and refreshing drink that also impresses people.  You don’t need to break the bank on a top shelf champagne, either.  

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