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 if you are making them for a party, use and orange twist per glass.
Glassware
7 oz champagne flute
Assembly
Squeeze oranges. Fill a shaker with ice. Measure orange juice, maraschino, and gin and place in shaker in that order. Shake until chilled. Strain into Champagne flute, and top with Champagne.
Suggestions
Because of the aromatic nature of the gin and maraschino, this recipe can cover up the deficiencies of lower priced sparkling wines, but it is best to use good sparkling wine. If you do not want the expense of Champagne, look for bottles of Limoux or cremants from France. They are a fraction of the price but still well made