Mimosa Punch

Champagne and fresh OJ scaled to a punch — Frank Meier's 1925 Paris Ritz Mimosa, the bottomless brunch era making it America's default celebratory sparkling drink.

Mimosa Punch scales the world's most popular brunch cocktail — the Mimosa created at the Ritz Hotel in Paris in 1925 by Frank Meier — into a large-format communal serving suited to group celebrations. The original Mimosa's equal-parts champagne and orange juice formula is among the simplest and most mathematically convenient in the cocktail canon, making scaling for group service entirely straightforward: the ratio remains constant regardless of volume, and a punch bowl or large pitcher simply multiplies each component identically. The punch format's specific commercial moment in American brunch culture arrived through the 2000s as restaurants developed bottomless Mimosa offerings and wedding brunches, bridal showers, and bachelorette parties established the Mimosa as the default celebratory sparkling drink for female-centered social occasions. Fresh-squeezed orange juice from Valencia oranges or navel oranges — whose high juice content, sweetness, and clean citrus character make them the standard juicing orange in commercial and home contexts — provides the acid and natural sugar that balance the champagne's yeast-driven dryness and effervescence. Frozen concentrated orange juice, while convenient, produces a noticeably flatter result than fresh-squeezed in the punch format.