08 ยท Culture

The Mimosa & Beyond

The mimosa is the simplest cocktail in existence: equal parts champagne and orange juice. Two ingredients, zero fuss. And yet it launched a multi-billion-dollar brunch economy and permanently changed the way Americans think about OJ, elevating it from breakfast necessity to something worth celebrating.

Coastal morning breakfast in pastel tones

The drink likely originated at the Ritz Paris in the 1920s, credited to bartender Frank Meier. But it was the American brunch boom of the 1980s and '90s that turned it into a cultural institution. Bottomless mimosa specials became the calling card of weekend restaurants. Premium California OJ became the upgrade that justified a higher price point.

1925
Earliest known mimosa recipe (Ritz Paris)
$4.2B
U.S. brunch restaurant market, annual
1:1
Classic ratio: equal parts champagne and juice

Beyond the mimosa, orange juice has a rich culinary life that most people never encounter. Blood orange reductions in fine dining. Bright citrus marinades at the heart of California-Mexican cuisine. Fresh-squeezed Valencia in craft cocktail bars from Los Angeles to New York. The juice transcended the breakfast table decades ago. It just rarely gets the credit.

The Classic Mimosa
Equal parts dry champagne and fresh-squeezed California Valencia juice. Served chilled in a flute. No sugar. No garnish. The juice should be fresh enough to carry the drink on its own.
Blood Orange Bellini
Prosecco and fresh California blood orange juice. The dramatic crimson color and berry undertones create a cocktail that's as visually striking as it is complex.
The Tequila Sunrise
Tequila, fresh OJ, and grenadine. The gradient cocktail that defined 1970s California bar culture. Best with a high-Brix Valencia juice that stands up to the spirits.
"A mimosa is only as good as its juice. Use fresh-squeezed California Valencia and suddenly it's a different drink entirely."
Head bartender, The Ivy, Los Angeles
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