A classic mimosa requires 4 ounces of Brut champagne and 2 ounces of orange juice combined in a champagne flute. Start by pouring in the orange juice and follow with chilled champagne.
True classic mimosas usually call for Brut champagne, but any style will work. For a different flavor variation, 1/2 teaspoon of grenadine or a teaspoon of Grand Marnier can be added to each drink and some people prefer the added taste of a dash of orange bitters.
As with many cocktails, the mimosa can be made in a variety of different ways, but none are as well-loved as the classic mimosa. The drink dates back to the 1920s when it was often served at breakfast or brunch. Mimosas were invented in Europe, where they were and still are, called the Buck Fizz. At the time of its invention, the Europeans made the drink with two parts orange juice to one part champagne, but over the years, the recipe was reversed, giving it a more alcoholic kick.
A mimosa can have a number of different garnishes like cherries and strawberries and those who do not like the taste of orange juice will be happy to know that the drink can be made of other citrus juices, like grapefruit juice.