During this social isolation time, I'll tell you
a little more about me, about my career, the channel and my daily life.
Welcome to the Carioca NoMundo Quarantine Diaries!
There is some controversy regarding the origin of the mimosa.
Who created the drink that became so famous here on the channel?
Was it me?
The best known version about the mimosa is that it was created in 1925
by Frank Meier, bartender at Hemingway Bar, at the Ritz hotel in Paris.
He was the first to mix, in the same glass, half a part of champagne
with half a part of orange juice.
And, because of the yellow tone of the drink, he named it mimosa, as it is known,
in France and other European countries, the yellow acacia flower.
Talking a little bit about this historic place, where mimosa is believed to have been created,
it is called Hemingway in honor of the American writer Ernest Hemingway,
who was a frequent guest at the hotel.
The bar still operates at the Ritz and is a classic for cocktail lovers visiting Paris.
Remember that you can go to Hemingway Bar, even without staying at the hotel,
try a mimosa or other cocktails on the menu, which are signed by Colin Field,
the current hotel bar manager and one of the greatest mixologists in the world.
Frank Meier is said to have been inspired by a drink created in 1921 at Buck's Club in London.
Therefore, four years before the creation of its mimosa.
The drink contained two thirds of champagne and one third of orange juice.
And it was named Buck's fizz by bartender Malachy McGarry.
As a curiosity, Buck's Club still operates in the elegant London neighborhood of Mayfair,
as a "member's only club", that is, only for members.
Therefore, the access to it is much more difficult.
Analyzing the two versions, apparently, the first one, in which Frank Meier is the father of the mimosa,
makes more sense, right?
Even because it was named mimosa by him, at the Ritz.
However, when everything indicates that it is French, and not English, an interesting fact appears
in the story, again generating doubts about its origin.
In 1936, Frank Meier published a book called "The Artistry of Mixing Drinks".
On page 20, a note says that the recipes created by the author have a special mark.
Note that the mimosa doesn't come with any markings.
But the koldkure, which is right next to it, is marked.
So anything is possible.
That Frank Meier, in fact, did not assume the authorship of the mimosa.
Or even an editor's mistake, who, instead of marking the mimosa, marked the drink next to it.
The very truth we will probably never know.
And the third version, if you prefer, is that Carioca NoMundo was the one who launched the mimosa,
randomly mixing orange juice and champagne.
One day more juice, another day, more champagne.
And so it goes.
Because the important thing is to toast and have fun.
If I'm not mistaken, the first time I made this mix in a video on the channel
was flying on the upper deck of a KLM 747-400, from Toronto to Amsterdam.
And, since then, you helped to make Carioca NoMundo's mimosa even better known,
through the comments and photos that you post and tag me on Instagram.
It became so famous that it even became a drink in Azul's Business Class.
I have everything organized to prepare a mimosa for you.
Let's check the ingredients, which are just two: the sparkling wine and the orange juice.
It is important that it is a good juice.
After all, it's 50% of our drink, right?
The second ingredient is what people most ask me about.
"Jayme, should I use sparkling wine or champagne?"
"What's the difference between them?"
Champagne is a sparkling wine produced in the Champagne region of France.
Only wines produced in this region can be called champagne.
The same is valid for the prosecco produced in the Veneto region, in Italy.
Or the cava produced in the Catalonia region, in Spain.
That is, all champagne is a sparkling wine, but not all sparkling wine is champagne.
And since we are talking about bottles, I have some here so we can see this difference
between champagne and sparkling wine and cava.
This, for example, is a French sparkling wine blanc de blancs, therefore made 100% with chardonnay grapes.
But despite being produced in France, as it is not from the Champagne region, it cannot be called champagne.
Next to it, a bottle of Taittinger champagne, which is produced in the city of Reims,
in the Champagne region.
Actually, this is a super special bottle, a limited edition of Taittinger
for the Lutetia hotel, which I got as a gift when I stayed there.
I even made a video about this hotel for the channel.
And here is a bottle of brut sparkling wine.
It is also a French sparkling wine, but it is not champagne because it is not produced
in the Champagne region.
You may have noticed, in some videos on the channel, that when the first class
champagne is exceptional, I don't mix it with orange juice.
It is the case of the champagne that was served in the Air France La Première video,
in the Etihad first class The Apartment, or in the first class of the A380 flying Emirates.
Those are very special champagnes that should not be used in cocktail's recipes.
Always save your best bottles for a special occasion.
Here on this side, I have three bottles.
A sparkling wine Luiz Argenta, produced in Serra Gaúcha, another Brazilian sparkling wine
that was highly awarded...
And a Jaume Serra cava, from the Catalonia region, in Spain.
And it is with it that I will prepare our mimosa today.
After all, Jaume means Jayme in Catalan.
But before we start preparing our mimosa, I'm going to tell you a secret.
I love glasses!
And I have a collection of glasses at home.
Some that I buy when I travel...
Each glass has a story!
This one, for example, I got it from my mom.
This glass is from a set of glasses that belonged to my grandmother.
So it must be about 100 years old.
I only use it from time to time...
This is super cool!
Look at this glass...
I bought it when I traveled on the Orient-Express train, from London to Venice.
I brought a set of these glasses and another set of wine glasses from the Orient-Express.
I brought them with me!
As a carry-on, traveling from Italy to Brazil.
And these other ones, shorter, they have a nice history too.
I bought them...
Late at night, I had insomnia, and I entered an online auction and saw a set of airline glasses.
And I bought all of them.
Look how cool!
There's a Lufthansa glass, a glass from SAS, which is an airline, by the way, I never flew.
There's even a Varig champagne glass.
And this one?
Look at that!
A South African Airways glass.
Eastern, which doesn't even exist anymore.
One from British Airways.
Look at this!
A Viasa glass, from Venezuela.
It is interesting to note that the glasses used on board are always shorter.
For two reasons.
One is that they occupy less space in the galley. And also to offer more stability.
Both for the flight attendants and for the passenger.
I said I was going to use the Jaume Serra cava, here it is.
The Spanish one...
I'm going to open it...
Well, you know that I have a degree in hospitality management and that my company
offers trainings for hotels, restaurants, bars, shopping malls...
The right way to open a bottle of sparkling wine or champagne in a restaurant
or bar is with a napkin so that the cork does not make much noise and does not bother other customers.
But as I am at home, I want to make some noise with the cork,
after all, that's a celebration sound, right?
First, we remove this seal.
And when we're in a bar or restaurant, what do I do?
I always keep my finger here, because there's a risk that the pressure
on the cork will make it hit your face.
Which glass will I choose?
I'll get this one because it is better for you to see the mimosa.
Always serve with the glass slightly tilted.
Do you know why?
This helps keeping the perlage, which are these bubbles that rise from the sparkling wine.
Always serve champagne or sparkling wine first.
And then the orange juice.
You don't need to mix them, as the juice itself will mix with the champagne.
Here's our mimosa.
Remember that if you drink, don't drive.
And if you are under 18 or do not drink alcohol for any reason, you can
prepare your mimosa by replacing sparkling wine and champagne with tonic water, which is also very good.
I hope you enjoyed this video.
Give it a like, subscribe to the channel
and follow me on Instagram @carioca_nomundo.
Thanks and see you soon!