Whether you go straight for the eggs benedict, the huevos rancheros, the chicken waffles or a short stack it is hard to imagine a brunch without a Mimosa or two.

The Mimosa, essentially a fruitier Buck’s Fizz, was created in 1925 by a bartender called Frank Meier at the Ritz Hotel in Paris. (Buck’s Fizz was first made in 1921 at the Buck’s Club in London). The Mimosa calls for equal measures of Champagne and freshly squeezed orange juice served over ice whilst the Buck’s Fizz uses 1 part orange juice to 2 parts Champagne without the ice.

Some suggest the Mimosa was first made in San Francisco in the 1940’s by none other than Sir Alfred Hitchcock. A story that isn’t very likely since it first appeared in Frank Meier’s own cocktail book ”Artistry of Mixing Drinks” in 1936. That said Hitchcock did make the Mimosa popular in the US making it the brunch cocktail we know and love.

The Smoke Champagne glass was designed by Joe Colombo in 1964.

Mimosa

2 parts Champagne

2 parts orange juice

Pour half the Champagne into ice-filled glass. Then pour the orange juice and finally the rest of the Champagne. Stir gently. Garnish with a half orange wheel.