MIMOSA
THE CLASSIC BRUNCH COCKTAIL
A Mimosa is a classic cocktail comprised of equal parts champagne and orange juice It is typically served in a tall champagne flute at brunch, weddings or in First Class on some passenger railways and airlines.
ETYMOLOGY
Mimosa (n.)
The Mimosa is named after the Mimosa flower, a bright orange/yellow blossom native to southern Mexico and Central and South America. The name of the “Mimosa” cocktail introduced in 1925 comes from its yellow color that resembles the frothy yellow flowers of the mimosa plant.
The word “Mimosa” derives from the Modern Latin (1619) word mimus which translates as “mime.” It is called this because some species leaves’ fold when they are touched and seem to mimic animal behavior.
ORIGINS OF THE MIMOSA
There are many different legends regarding the origins of the mimosa cocktail. In 1921, a drink called Buck’s Fizz was invented at a London tavern called the Buck’s Club. In 1925, the drink first acquired its name at the Ritz Hotel in Paris by Frank Meier. Though it is not proven, many believe that Meier stole the idea from the already existing Buck’s Fizz cocktail. The Buck’s Fizz still exists today and differs slightly in that it is comprised of two parts orange juice to one part champagne as opposed to the 50:50 ratio of the traditional mimosa.
A third story, though less popular, is that film director Alfred Hitchcock invented the mimosa during the 1940’s in San Francisco.
According to The Oxford Companion to American Food and Drink, the mimosa is simply an adaptation of the Buck’s Fizz cocktail, though it does indeed suggest that Hitchcock popularized the drink as a brunch essential in the United States.
THE MIMOSA IN POPULAR CULTURE
In 1965, renowned food columnist Poppy Canon stated, "Even in the most sophisticated quarters, you will be considered exceptionally knowledgeable if you order a Mimosa."
Vanessa Redgrave was one of the first celebrities to make the Mimosa a popular cocktail choice. AP drama writer William Glover caught up one morning with the actress in 1968 who was “getting a hurry-up hairdo, sipping a champagne Mimosa, and talking.” According to Glover, she was drinking a Mimosa as she noted to him, “Having everything suddenly bought for you is fantastic.”
Other figures in the film industry who were said to have enjoyed mimosas frequently were silent movie actress Marion Davies, Trevor Howard and Alfred Hitchcock.
During a 1966 newspaper interview, actress Greer Garson appeared to sip on a Mimosa cocktail as she encouraged young women to adopt her personal motto: “Keep your horizons wide and your waistline small.”
By the mid-1970s, the Mimosa was on brunch menus all across the country during the ‘brunch fad’ that rose during that time.
VARIATIONS OF THE MIMOSA
With the widespread popularity of the Mimosa, numerous creative variations of the cocktail have been invented. Often, people replace the classic orange juice with other fruit juices, or add liqueur or botanical infusions. For example, when Grand Marnier is added, the drink is known as a Grand Mimosa. Another popular spin-off of the Mimosa is the French 75, which is comprised of lemon juice, sugar, champagne and gin. The “Mama Mimosa” includes a splash of orange liqueur and is topped off with crushed raspberry ice. Finally, the “Morning Glory Mimosa” takes the classic cocktail and adds pineapple flavored vodka.
ETYMOLOGY
Mimosa (n.)
The Mimosa is named after the Mimosa flower, a bright orange/yellow blossom native to southern Mexico and Central and South America. The name of the “Mimosa” cocktail introduced in 1925 comes from its yellow color that resembles the frothy yellow flowers of the mimosa plant.
The word “Mimosa” derives from the Modern Latin (1619) word mimus which translates as “mime.” It is called this because some species leaves’ fold when they are touched and seem to mimic animal behavior.
ORIGINS OF THE MIMOSA
There are many different legends regarding the origins of the mimosa cocktail. In 1921, a drink called Buck’s Fizz was invented at a London tavern called the Buck’s Club. In 1925, the drink first acquired its name at the Ritz Hotel in Paris by Frank Meier. Though it is not proven, many believe that Meier stole the idea from the already existing Buck’s Fizz cocktail. The Buck’s Fizz still exists today and differs slightly in that it is comprised of two parts orange juice to one part champagne as opposed to the 50:50 ratio of the traditional mimosa.
A third story, though less popular, is that film director Alfred Hitchcock invented the mimosa during the 1940’s in San Francisco.
According to The Oxford Companion to American Food and Drink, the mimosa is simply an adaptation of the Buck’s Fizz cocktail, though it does indeed suggest that Hitchcock popularized the drink as a brunch essential in the United States.
THE MIMOSA IN POPULAR CULTURE
In 1965, renowned food columnist Poppy Canon stated, "Even in the most sophisticated quarters, you will be considered exceptionally knowledgeable if you order a Mimosa."
Vanessa Redgrave was one of the first celebrities to make the Mimosa a popular cocktail choice. AP drama writer William Glover caught up one morning with the actress in 1968 who was “getting a hurry-up hairdo, sipping a champagne Mimosa, and talking.” According to Glover, she was drinking a Mimosa as she noted to him, “Having everything suddenly bought for you is fantastic.”
Other figures in the film industry who were said to have enjoyed mimosas frequently were silent movie actress Marion Davies, Trevor Howard and Alfred Hitchcock.
During a 1966 newspaper interview, actress Greer Garson appeared to sip on a Mimosa cocktail as she encouraged young women to adopt her personal motto: “Keep your horizons wide and your waistline small.”
By the mid-1970s, the Mimosa was on brunch menus all across the country during the ‘brunch fad’ that rose during that time.
VARIATIONS OF THE MIMOSA
With the widespread popularity of the Mimosa, numerous creative variations of the cocktail have been invented. Often, people replace the classic orange juice with other fruit juices, or add liqueur or botanical infusions. For example, when Grand Marnier is added, the drink is known as a Grand Mimosa. Another popular spin-off of the Mimosa is the French 75, which is comprised of lemon juice, sugar, champagne and gin. The “Mama Mimosa” includes a splash of orange liqueur and is topped off with crushed raspberry ice. Finally, the “Morning Glory Mimosa” takes the classic cocktail and adds pineapple flavored vodka.