When making a mimosa, it's equal parts orange juice and champagne. Commonly served in a champagne flute, but I guess any type of glassware can be used. It was invented at the Ritz Hotel in Paris in 1925 by the head bartender, Frank Meier. Go big and add Grand Marnier, now it's a Grand Mimosa! A common brunch drink and news to me, popular on Easter, Mother's Day (I guess I missed the boat last Sunday), at morning weddings and first-class flights (that'll never happen, even before this pandemic).
BUT, I'm 'mixing it up today'....#tellittotaylor Question of the Day: Would you order a Mimosa or a Bloody Mary?
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