Mimosa Jello Shot

Brunch in a bite—these cheerful orange and champagne shots capture the Sunday morning classic with bright citrus and festive bubbles.

The Mimosa Jello Shot translates the most widely consumed brunch cocktail in the world into party gelatin form, capturing champagne and orange juice's color and flavor in a festive shooter suited to bachelorette parties, bridal showers, and celebratory brunches. The Mimosa was created at the Ritz Hotel in Paris in 1925 by head bartender Frank Meier, who combined equal parts champagne and fresh orange juice and named the drink for the mimosa plant (Acacia dealbata), whose clusters of small yellow-orange flowers the cocktail's golden color resembled. The Mimosa became the defining American brunch cocktail through the late 20th century, driven by the bottomless Mimosa brunch format that American restaurants adopted through the 2000s. The gelatin adaptation requires careful management of carbonation: champagne cannot be used directly in quantities large enough to set gelatin, as the CO₂ produces foam that prevents proper gelatin network formation. The standard technique uses still orange juice as the primary gelatin liquid, with a smaller addition of flat or very lightly sparkling wine for flavor, producing a set gelatin whose citrus-and-wine flavor is recognizable even without the characteristic effervescence.