The champagne and orange mixture has been known to have different origins. In 1921, at Buck’s Club in London, the Buck’s Fizz was invented. It was a drink made up of champagne and orange juice, with a greater measure of bubbles.
In 1925, Frank Meier, a bartender at the Ritz hotel in Paris created the Mimosa, which contained equal parts orange juice and champagne. It is refreshing, super easy to make and everyone can make it, with its two parts.
To celebrate Christmas, we have switched orange for blood orange adding in Explorer’s Gin.
Ease of Making: Easy / Medium
Glass Type: Coupe Glass / Champagne Flute
Garnish: Blood Orange Peel & Orange Thyme
Taste: Citrus led
- 15ml Explorer’s Gin
- 30ml grilled blood orange juice
- 100ml prosecco
- Orange zest
- Cut the blood orange in half.
- Place a griddle on high heat, then grill the orange flesh side down for about three minutes, until browned and nicely seared.
- Carefully squeeze out the hot juice and leave to cool.
- Measure the blood orange juice, gin and prosecco into a Boston glass filled with ice, stir to combine.
- Strain into a champagne flute, garnish and serve.
- Replace the grilled blood orange juice with a simple blood orange syrup.
- Create a simple sugar syrup adding in the blood orange juice and peel. To provide a little extra zing we added half a lime