Mimosa
INGREDIENTS
- 2 oz fresh orange juice
- ¼ oz Cointreau
- 3 to 5 oz chilled champagne
INSTRUCTIONS
Pour the orange juice and Cointreau into a chilled champagne flute. Top slowly with champagne, stirring briefly.
VIDEO HOW-TO
NOTES
Freshly squeezed orange juice is crucial for a great mimosa America's favorite brunch cocktail. Legend gives credit for this creation to the Ritz Hotel, Paris, 1925; the original calls for the juice of half an orange.
