Mimosa
Mimosa
→One part champagne
(sparkling wine) and one part orange juice
► Invented in 1925 at
the Ritz hotel in Paris by Frank Meier
Buck’s Fizz
→ Combine one part with
sparkling white wine or Champagne with two parts orange juice
Pour half the champagne
into a glass, then orange juice and finally the rest of champagne
►Invented in 1921 at the
Buck’s club
Bellini
→ Combine 3 ounces Prosecco
with 2 ounces white peach puree
Add peach juice first
then topping up with the champagne
►Invented in 1948 by
Giuseppe Cipriani at the Harry’s Bar in Venice
Black Velvet
→ Combine 4 ounces
Guinness Stout beer with 4 ounces sparkling white wine or Champagne
Pour champagne into a
beer mug then slowly pour the beer on top
►Invented in 1861 at the
Brook’s Club in London
Kir
→ Combine ½ ounces crème
de cassis (blackcurrants liqueur) with 2½ ounces white wine
Pour the crème de cassis
then slowly add the wine
►Invented in Burgundy,
France after Canon Felix Kir, who was a hero during Second World War
Kir cocktail variations:
Kir Imperial →
Substitute crème de cassis for raspberry liqueur and Champagne for the wine
Kir Royale → Substitute
Champagne for the white wine, serve in a Champagne flute.
Kir Breton → Substitute
Breton cider for the wine
Kir Normand → Substitute
Normandy cider for the wine
Kir Cardinale → Combine
red wine with any fruit liqueur
