THE MUMMOSA:
A SPRING BRUNCH FAVORITE

THE MUMMOSA: A SPRING BRUNCH FAVORITE

Admittedly, we like sparkling wine best when it’s paired with only a flute. But a well-crafted Mimosa is a close second. It can turn even an average morning meal into a sparkling shared occasion. That’s why it’s become a brunch time standard all over the world. And it has been for quite some time.

It’s believed that the mimosa originated around 1925 in the heart of Paris at the Hôtel Ritz by Frank Meier. G.H. Mumm established its Champagne house in Reims, France about 100 years earlier in 1827, and it’s through this shared heritage that we think the classic mimosa is really a Mummosa in the making.

Follow our recipe, and learn how to make a Mimosa that will never leave your brunch wanting.

INGREDIENTS

* 4 parts Mumm Napa Cuvée M, chilled

* 2 parts fresh-squeezed orange or grapefruit juice

* Garnish (optional):
Seasonal berries for a sweet nibble after the final sip

DIRECTIONS

1. Pour the sparkling wine into the flute first.

2. Top with the subtle splash of juice, swirl gently, and add a flourish with a seasonal berry. We prefer California orange juice, right from the source, to hold its own against our California-grown sparkling wine.

3. Serve immediately by handing to your guest by the stem.

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