Strawberry Mimosa

The classic brunch bubbler upgraded with fresh strawberry purée and orange juice — bright pink, lightly sweet, and made for celebrating.

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.