Sep 5, 2008 Mimosa The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal. This recipe was published with David Wondrich's article "Classic Eye-Openers" (October 2008). Beverages Wine Classic French Simple Easy Recipes London Paris Wine Leave a Comment Save Recipe Print Email Enlarge Credit: Penny De Los Santos SERVES 1 1 oz. fresh orange juiceChampagne 1. Pour orange juice into a champagne flute. Pour in enough champagne to fill the flute to the rim and stir to combine. Save Recipe Print Email This article was first published in Saveur in Issue #114 Subscribe now More from Saveur.com Classic Drinks from New Orleans Summer Blue Crab Recipes Super Sandwiches Recipes Inspired by Julia Child 15 Recipes for Chicken Thighs Related Links Recipes Muesli Salsa-Simmered Tortillas (Chilaquiles) Cream Cheese Cinnamon Rolls Smoked Trout Hash Classic Eggs Benedict Blueberry Pancakes Baked Eggs Cornflake-Crusted Brioche French Toast Breakfast Sausage Patties Home Fries Old Ebbitt Grill Bloody Mary Ben's Bloody Mary Jill's Bloody Mary Milk Punch Rice Porridge Country Ham with Red-Eye Gravy and Grits Fava Bean Stew Vegetable Curry Zucchini Custard Bubble And Squeak Articles 9 Great Coffees White Peach Bellini All in the Wrist Whip, Flip, and Serve Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?