Easter seems synonymous with brunch, the best meal pretty much ever created. Also synonymous with brunch is the Mimosa. It has a history as convoluted as that of any other cocktail. There are 2 differing theories on where the Mimosa originated and multiple variations on strength.
Theory 1: 1925 the Paris Ritz. This seems to be the most prevalent anecdote told, most likely because there is a certain glamour to sipping a cocktail created in a swank hotel in the most alluring city in the world.
Theory 2: "Buck's Fizz" surfaced in 1921 in England at a bar by the same name. Far more pedestrian. Far less chic. And the name? That name... Yuck. Apparently outside the U.S. our beloved brunch cocktail is generally called Buck's Fizz to this day.
So while Theory 2 sounds more plausible, the grandeur and allure of Theory 1 make it the far better urban legend to be passed on. And as for strength? I say screw the 1 to 1 ratio. 3 parts sparkling wine to 1 part orange juice is what i pour in my glass. Enjoy your Mimosas, tell your friends your preferred backstory, and have a Happy Easter.
D
