Make an orange juice mimosa by filling a champagne flute about two-thirds full with fresh-squeezed orange juice. Top the orange juice with brut champagne, taking care not to overfill the flute. Serve chilled.
Orange juice mimosas originated in England in the late 1920s. The cocktail was originally called a Buck's Fizz, as it was crafted at the London Buck's Club by the bartender Pat McGarry. The name "mimosa" came from the Acacia Australian wattle, a flower that resembles the cocktail's color.
Buck's Fizzes are more complicated cocktails. To make a Buck's Fizz, mix 2 ounces of fresh squeezed orange juice with 1/2 teaspoon of grenadine. Pour the mixture into a champagne flute, and top it with brut champagne.
Another variation on the traditional orange juice mimosa calls for 1 teaspoon of Grand Marnier and a dash of orange bitters to add complexity. Mix the Grand Marnier, bitters and orange juice in a mixer over ice. Strain the liquid into a champagne flute, and top it with brut champagne.
High-quality ingredients, such as fresh squeezed orange juice and real champagne, make for better mimosas than concentrated juice and sparkling wine, advises Apartment Therapy. Use ice-cold ingredients, as warm orange juice separates.