What’s in a name? Well, when you’re asking about the breakfast cocktail Pamplemosa, grapefruit juice and champagne. Flashback to 2006. My sister and I, (and later Sam!), enjoyed a “Thursday is our day off” adventure club. We’d beach and brunch or hike and lunch or late afternoon swim and gin cocktails drink followed by fancy dinner in our new sunburns- I swear the Earth knew not to rain on Thursdays that Summer. One particular week at brunch, when given the choice of Mimosas or Bellini’s I asked for a Mimosa with grapefruit juice. It turned out that Heidi and Sam preferred grapefruit too. “What do you suppose they’re called” someone asked? Being 2006, we couldn’t just pull out our iphones and discover the answer. And even if we’d been able, it turns out there wasn’t a concise answer. But we agreed that we loved the name “Mimosa” and set out to name our preferred concoction. I don’t remember the other names we considered, because as soon as we got to the French word for grapefruit (pamplemousse) it was easy to settle upon the Pamplemosa. Funny enough, it turned out that French was the correct language for our brainstorming as the accepted origin of the original Mimosa is Frank Meier circa 1925 at the Ritz in Paris, after the flower, for its color and almost effervescent appearance.
- 1 bottle Champagne (or other sparkling wine)
- 1 quart Grapefruit juice
photo credit: www.cepolina.com - The true Mimosa is equal parts champagne and orange juice, though that point is not settled- debates rage. I settle the debate by setting out a pitcher of juice and a cold bottle of bubbles next to the flutes. Personally, I like champagne with a splash of juice, just enough to turn the wine pink and a sprig of mint or rosemary for garnish.
Next time you're out to brunch, ask for a Pamplemosa, and spread the name. Wouldn't it be fun to be responsible for naming a drink? Try it alone, or with the rest of my Easter Brunch Menu.
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The official name for this drink is a Megmosa (hope that helps). 🙂 And, they are excellent. I’ve ordered these for years from various eateries, especially when I’m at brunch. Thanks!