While it is said that brunch was invented at Madame Begue’s in the French Quarter, the mimosa, the quintessential brunch beverage, was devised at the Hotel Ritz in Paris by bartender spy Frank Meier, a member of the French Resistance. Like many things French, the mimosa weaved its way into New Orleans culture and bottomless mimosas are a standard at many restaurants. Thousands are indubitably served across the Crescent City every morning during our beloved brunches. It is a light alternative to other morning refreshments such as the Creole Bloody Mary and the Brandy Milk Punch. Recreate the New Orleans Sunday brunch experience at home with this simple recipe.
Combine 3 parts chilled Champagne with 2 parts chilled orange juice and serve in a Champagne flute