La Mimosa 1925
◆ In House

La Mimosa 1925

Orange & Cava Marmalade
€17.90
Orange juice and reduced demi-sec cava, sharpened with raspberry and orange peel: the 1925 Ritz cocktail, turned into something you spread on toast.
1
Origin España
Producer Zales & Rego
Volume 320 g
Appearance

Amber-gold marmalade with raspberry flecks and orange-peel ribbons

Aroma

Fresh orange juice, raspberry, biscuit-yeast cava top-note, candied orange peel

Taste · Primary

Bright orange juice, sweet rind oil, soft cava effervescence-memory

Taste · Secondary

Raspberry tannin, candied orange peel, gentle yeast

Texture

Soft preserve, fluid rather than firm-set, with peel threads

Finish

Bright citric, lifted by faint cava biscuit, clean close

Brétema de Wagyu
FROM OUR TABLEBrétema de WagyuWagyu Cecina, Castilian Air-Cure
El Lomo Fino
FROM OUR TABLEEl Lomo Fino100% Ibérico Acorn-Fed Lomito

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 transatlantic ocean liners.

La Mimosa 1925 captures that moment as a preserve. Sweet orange juice and demi-sec cava form the body, fresh raspberry punctuates, orange peel supplies the noble bitterness a serious marmalade needs, and pectin holds a soft set. The cava is reduced to concentrate its biscuit-yeast register without losing its sparkling top notes. A marmalade for breakfast as a celebration.

laboratorio antiguo
The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.
Founded 1888
Generations Seven, documented in archive
Workshop Alcorcón, Madrid
Philosophy Compose. Select. Preserve the Excellent.
The Process

A cocktail, reduced to a preserve.

Orange juice and demi-sec cava form the base, the cava reduced slowly to concentrate its biscuit-yeast character without losing its sparkling top notes. Fresh raspberry goes in for colour and a tannic edge, orange peel for the bitterness a real marmalade needs, and pectin holds a soft set rather than a firm one. What started as a cocktail becomes something you spread.
Base Orange juice, reduced demi-sec cava
Accent Fresh raspberry, candied orange peel
Set Soft-set, pectin-held
Origin Inspired by the 1925 Hôtel Ritz cocktail

“We reduced the champagne so breakfast could still feel like celebration.”

Zales & Rego · España