Ingredients
- 3 ozchampagne(chilled; prosecco or cava works great)
- 1½ ozfresh orange juice(freshly squeezed)
- 1½ ozstrawberry puree(fresh or frozen strawberries blended smooth)
- 🍋Fresh strawberry on rim(garnish)
🔧 Tools
Instructions
- Combine the orange juice and strawberry purée in a blender and blend until completely smooth.
- Tilt a champagne flute at a 45-degree angle and pour in the chilled champagne to fill the glass halfway.
- Slowly pour the strawberry-orange blend over the champagne to fill the glass.
- Garnish with a fresh strawberry slipped onto the rim and serve immediately.
📜 History
The mimosa traces its origins to 1925, when bartender Frank Meier at the Paris Ritz Hotel combined equal parts Champagne and orange juice — a formula so simple and satisfying it became the defining drink of the brunch table. The strawberry mimosa arrived as a natural evolution of that tradition, bringing seasonal berries into the glass and transforming the drink from pale gold to a vivid celebratory pink. Fresh strawberries had long been paired with sparkling wine across French and Italian cooking — a practice rooted in the pleasure of ripe summer fruit meeting cold bubbles — and blending them with orange juice simply carried that tradition into cocktail form. Unlike the Italian Rossini, which replaces the orange juice entirely with strawberry purée, the strawberry mimosa keeps the citrus for brightness and balance while the berry adds sweetness and color. By the late twentieth century it had taken its place beside the classic on brunch menus across North America, and today it is the most requested mimosa variation — a staple at Easter, Mother's Day, and spring celebrations of every kind.