One of the only cocktails regularly ordered in “bottomless” quantities, the simple mixture of Champagne and orange juice was “invented” in 1925 at the Ritz Hotel in Paris by bartender Frank Meier. Meier didn’t so much create a new cocktail as he tweaked the ratio of Champagne to orange juice in the Buck’s Fizz, which calls for more bubbly than OJ. Meier made his cocktail with equal amounts of both ingredients, but our recipe leans more towards the Buck’s Fizz for a dryer, more Champagne-forward brunch beverage.
- Pour the Champagne into a flute. Top with orange juice. Do not stir the drink, it will mix together on its own.
Mix it Up
If you’re hosting bottomless-brunch, make a pitcherful of Mimosas by pouring an entire bottle of Champagne into a pitcher, and topping with half a gallon of fresh-squeezed orange juice.
There are endless variations on the Mimosa. Some of our favorites include floating a half-ounce of Grand Marnier on top for a Grand Mimosa and experimenting with different types of juices, like blood orange and pomegranate (throw in some seeds for a sparkling wine-soaked snack when you’re done). If you replace the orange juice with peach purée, congratulations, you’ve just made a Bellini.
If you want to drink like Ernest Hemingway, his signature cocktail is a great place to start. Because he invented the Death in the Afternoon, we’ll let him explain how to make it. As he writes in So Red the Nose, or Breath in the Afternoon, "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the pro...