The debate of bellini vs. mimosa is as old as time. We explore the history, the differences and share recipes so you can choose for yourself.
When faced with a leisurely weekend afternoon, there are better ways to start your day than a simple cup of coffee.
Thankfully, there’s a quintessentially American meal that allows you to kick off your morning with a touch of something more substantial — brunch, a special blend of breakfast and lunch.
The Washington Post, citing Farha Ternikar’s book “Brunch: A History,” reveals that a boozy midday feast emerged during the Prohibition era. Americans, unable to enjoy alcohol openly, discovered they could cleverly mask their beverages by mixing them with a splash of juice.
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Around the same time, bartender Fernand Petriot is credited with inventing the original bloody mary, according to Liquor.com.
This iconic cocktail combines vodka and tomato juice as its base, infused with a delightful array of seasonings like hot sauce and horseradish. As a result, it becomes the ideal brunch drink for those who prefer a savory kick to kickstart their day.
For those who lean towards sweeter flavors, there are also appealing options. The bellini and the mimosa stand out as two popular and delightful sweet brunch cocktails.
These libations have graced brunch tables for decades, and although they share similarities, there is a notable distinction between them, as explained by Bottiglia Cucina & Enoteca.
Bellinis and mimosas differ in their choice of fruity ingredients. Both cocktails begin with a base of champagne or sparkling white wine, as stated by Harry & David—however, the defining factor between the two lies in adding the complementary ingredient.
A mimosa is crafted by combining the effervescence of champagne with orange juice, while a bellini blends champagne with peach purée.
History of the bellini vs. mimosa
The origin of the mimosa is somewhat elusive, but it is believed to have emerged during the 1920s. Named after the vibrant yellow mimosa flower, this cocktail gained popularity as orange juice became more readily available as a bar mixer. As experimentation took hold, the mimosa evolved into the beloved champagne-based concoction we know today, according to DelightedCooking.
On the other hand, the first bellini was created at Harry’s Bar in Venice, as shared by Eataly. The inspiration for the drink’s name came from the 15th-century Italian artist Giovani Bellini, known for his use of a color palette resembling the cocktail’s sunset orange hue. The abundance of white peaches in the countryside surrounding Venice led to the use of peach purée as the defining ingredient in this refreshing and fruity beverage.
The art of crafting mimosas and bellinis entails different approaches. Creating a bellini can be a more labor-intensive process due to the use of puréed peach.
The cocktail uses a Youtube channel to provide a homemade peach purée recipe. It involves blending one ¼ pounds of peeled white peach slices with three tablespoons of water, granulated sugar, and 1 tablespoon of lemon juice until achieving a smooth consistency. The traditional bellini combines two parts prosecco with one part peach purée, as per Eataly.
In the case of mimosa preparation, the ratio of juice to alcohol can vary according to personal preference. A classic mimosa recipe suggests a two-to-one blend of sparkling wine and orange juice.
However, some individuals prefer a lighter touch of orange juice. The TikTok account @exercisewithextrafries humorously suggests that the ideal mimosa consists of a glass of champagne with just a faint hint of juice.
This can be achieved by rinsing the glass with orange juice, using an OJ-filled spray bottle for a light spritz, or adding the liquid with an eye dropper. If the mimosas are made too strong, a bottomless brunch might quickly turn into a somewhat intoxicated evening.
How to Prepare a Mimosa
We’re delighted to share our expertise if you’re eager to craft homemade mimosas. We’ve perfected the art of making mimosas.
The first step when creating a homemade mimosa is finding the perfect sparkling wine. To achieve a well-balanced flavor and texture, opt for the driest sparkling wine you can see as the base for your mimosa.
Why choose dry champagne?
Since the orange juice provides ample sweetness, using a dry wine helps prevent the mimosa from becoming overly sweet. When selecting a dry sparkling wine, look for terms like “Brut” or “Extra Brut” on the bottle or label.
The foundation of your drink should be effervescent, with flavors that complement the chosen juices. Pay attention to flavor notes; some sparkling wines may offer hints of biscuits, bread, apple, and more.
Here’s a simple method for preparing your own mimosa at home, regardless of the quantity you desire:
For any batch size, follow these proportions:
- 1 part Champagne or sparkling wine
- 1 part orange juice
- ¼ part triple sec. We recommend Gran Marnier for its delightful sweetness.
Carefully pour your sparkling wine into your preferred glass (opting for a Champagne flute adds a touch of elegance), then add the orange juice and liqueur. Enjoy your mimosa without stirring it to preserve the bubbles, as they are the star of the show.
How to Prepare a Bellini
Here’s a guide to creating your very own bellini in the comfort of your home.
For the Peach Puree:
- 4 medium white peaches, pitted and quartered
- 3 ice cubes
- 1 teaspoon freshly squeezed lemon juice
- 1/2 tablespoon sugar or 3/4 ounce simple syrup
While there is an extensive selection of over 300 peach varieties for your bellini, we recommend using white peaches for their sweet and subtle flavor. White peaches, known for their lower acidity and smooth, luscious texture, will elevate your cocktail experience. However, you can also explore other varieties, like yellow peaches, and experiment with different fruits to discover unique combinations.
To prepare a bellini, you will need the following:
- 2 ounces of peach puree
- 4 ounces of chilled Prosecco
- Peach slices for garnish
Blend the peaches, sugar (or simple syrup), ice, and lemon juice in a food processor to create your peach puree. Pour the puree into glasses or Champagne flutes of your choice. Similar to making a mimosa, gently pour the Prosecco into the glasses, maintaining the bubbles in the drink. Savor and enjoy your homemade bellini!
Given their similar preparation processes, flavors, and serving glasses, it’s no surprise that many struggle to distinguish between a mimosa and a bellini. Ultimately, the defining factor lies in the ingredients used.
So which one is better in this battle of the bellini vs. mimosa
Both drinks are delightful, refreshing, and timeless classics. Who would emerge as the reigning brunch champion if they were to compete head-to-head?
In conclusion, the battle between bellinis and mimosas ultimately comes down to personal preference. Both cocktails offer unique and delightful flavors, making them perfect for brunch or special occasions. Whether you prefer the refreshing combination of peach purée and Prosecco in a bellini or the classic pairing of orange juice and champagne in a mimosa, there’s no wrong choice.
Frequently asked questions about bellini vs. mimosa
The original bellini recipe incorporated a touch of raspberry or cherry juice to give the cocktail a delightful pink hue. This was partly due to the limited availability of white peaches and Prosecco. As a result, various adaptations and versions of the bellini have emerged over the years.
In the UK, the drink is known as Buck’s Fizz originated and gained immense popularity during the 1980s. Its fame was so widespread that pre-mixed bottled versions of Buck’s Fizz started appearing in supermarkets, and they continued to be sold.
Is a mimosa made with brut or Prosecco? Suppose you prefer your mimosas to have a sweeter taste. In that case, it’s recommended to opt for champagne labeled as “dry” or “extra dry.” Contrary to what the name suggests, these varieties are slightly sweeter compared to the “brut” champagne, which is known for being very dry. Alternatively, Prosecco, a sparkling wine from Italy, is also an excellent choice for making mimosas.
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