Montauk Mimosa


Mimosa on the rocks.

Mimosa on the rocks.

Paris Ritz in 1925, the Mimosa was invented. Commonly used for special occasions or welcoming guests in the morning, the “Mimosa” consists of 9.999999999 parts orange juice and 0.0000000001 parts champagne (Note: this is only if your under 21. 21 and over I’d suggest trying out different parts of orange juice and champagne. For experimental purposes I tried out 3/4 orange juice and 1/4 Champagne and vice-versa. You’ll find that even when you look up a Mimosa recipe, you’ll have a different opinion.) For people who are not up for a challenge with a rewarding finish buy a carton of orange juice. For people who do want a twist to their Mimosa squeeze your own orange juice. Buy squeezing oranges from a local supermarket and buy a squeezer. Squeezing oranges is an art in my mind. It can be frustrating and boring. I guarantee you that if you buy good oranges and squeeze your own juice you will taste a whole different drink.

Mimosa on tray.

Mimosa on tray.

I know I must be asking a lot from you. This is why I said only follow my suggested instructions if your up for a challenge.

Sweet orange juice blended with tart fizzy champagne. Both the orange juice and the champagne have been chilled so that on a hot June day it’s like soy sauce is to sushi. Breaking the rules I drank this in the afternoon. It’s truly exhilarating tasting such a powerful drink.

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~ by David Fishman on July 3, 2009.

4 Responses to “Montauk Mimosa”

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