Mimosa se puede preparar con Chanpagne, Vino Espumante, Prosecco o Cava. La proporción es 50% de Champagne y 50% jugo de naranjas aunque otras versiones le agregan licor de naranja (Triple Sec, Cointreau, Grand Marnier) o licor de frambuesa.
It is believe that it was created at the Ritz Hotel in Paris in 1925. Also say that is was
originally called Buck’s Fizz created by Mc Garry at the Club Buck’s in London in 1920.
This version was prepared with more quantity of orange juice.
originally called Buck’s Fizz created by Mc Garry at the Club Buck’s in London in 1920.
This version was prepared with more quantity of orange juice.
Mimosa can be prepared with Champagne, Sparking Wine, Prosecco or Cava.
The proportions are 50% champagne and 50% orange juice although other versions
added (Triple Sec, Cointreau, Grand Marnier) or raspberry liqueur.
The proportions are 50% champagne and 50% orange juice although other versions
added (Triple Sec, Cointreau, Grand Marnier) or raspberry liqueur.
3 oz de champán
3 oz de champagne
1 ½ oz jugo de naranjas
1 ½ oz orange juice
½ oz licor de naranjas / ¼ oz licor de frambuesa
½ oz orange liqueur / ¼ oz raspberry liqueur
1. Servir en copa flauta; Champán, después el jugo de naranjas y por ultimo el licor de
naranjas o licor de frambuesa sin agitar.
Serve in flute glass; Champagne, then orange juice and finally the liqueur without stirring.
2. Adornar con media rueda de naranja
Garnish with half orange wheel
→ Muchas personas le agregan un splash de granadina o Cognac
Many people add a splash of grenadine or Cognac
→ Con el licor de naranja sabe mejor
With the orange liqueur tastes better
→ Mejor conocido en Inglés como el cóctel del brunch (desayuno-almuerzo)
Better known in English as the brunch cocktail
» Ver entradas Junio 8, 2013 y Enero 21, 2013
See entry June 8, 2013 and January 21, 2013
