Happy Mother’s Day! The prevailing theory is that the Mimosa was invented sometime around 1925 in the Hotel Ritz Paris by head bartender Frank Meier, but some credit should be given to barman Malachy McGarry, who, five years earlier, created the Buck’s Fizz as an excuse to begin drinking earlier in the day.
Have you heard of these sparkling wines? Pét-nat refers to the method, petillant naturel, which is used to make them sparkle. The second half of fermentation is completed in the corked bottle which traps the co2. It has about half the fizz of champagne, which is made by adding a precise amount of sugar and yeast to a finished wine.
Offer a variation on the classic this summer or bring this cocktail to the winter menu when citrus and rosemary are at their best. Either way, it’s a great drink.