The 1925 Mimosa

The Mimosa cocktail — equal parts orange juice and brut champagne — was christened at the Hôtel Ritz in Paris in 1925, and within a year had become a fixture of Buck’s Club in London and the great transatlantic ocean liners. The 1925 Mimosa captures that moment as a preserve. Sweet orange juice and demi-sec cava form the body; bright fresh raspberry punctuates; orange peel delivers the noble bitterness any serious marmalade requires; pectin holds the soft set. The cava is reduced to concentrate its biscuit-yeast register without losing its sparkling-wine top-notes. The raspberry is a chromatic accent more than a flavour lead — it anchors the marmalade visually, amber threaded with crimson, and adds a tannic-fruit edge that keeps the conserve from sliding into dessert sweetness. A marmalade for breakfast as a celebration.