In researching the mimosa, I came across this recipe in the 1947 Trader Vic’s Bartender’s Guide. The recipe in the guide had ingredients that spoke to a great combination. I gave the recipe a try and it was tasty, but the ratio did not have a classic feel. I started with equal portions like in a last word and started adjusting before finalizing this recipe. This is not as dry as a champagne cocktail, but drier than the Mimosa and Buck’s Fizz. Ingredients 4 oz Champagne 1 oz Orange Juice 1 oz Gin 1/2 oz Luxardo Maraschino Garnish None but […]
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