LAX Bartender: Uh, Is This The Strongest Mimosa Ever?

Mimosa glasses (l) woman shares airport drinks observation (c) Bottle of champagne (r)

Via iStockphoto / @beautifullymarinna TikTokk

A bartender at Los Angeles' LAX airport was caught making a mimosa with the heaviest pour you've ever seen.

If you’re paying over $20 for an airport cocktail, you’re probably hoping for a heavy pour. This customer got that and then some at a bar in Los Angeles’ LAX airport.

There are many reasons one may want to throw back a few drinks at the airport. Maybe they’re a nervous flyer—one study found that 11% of nervous flyers cope with their anxiety by drinking alcohol. Maybe they’re just looking for something to do during a layover that doesn’t involve reading all the magazines at the Hudson News. But no matter why one chooses to drink at the airport, one thing is for certain: you’re going to get ripped off.

According to Toast, the median price for a beer in a restaurant is $6.65. The average price for a beer in America’s 50 busiest airports, in contrast, is $8.97. In New York City’s LaGuardia airport, one can expect to pay an average of $13.83 for a regular domestic beer.

So, if you’re drinking at an airport, what’s a way to get the most bang for your buck? It turns out, the answer is “get this woman to be your bartender.”

LAX Bartender Makes Strongest Mimosa You’ve Ever Seen

In a video with over 156,000 views, TikTok user Marinna (@beautifullymarinna) shows a bartender at Los Angeles’ LAX airport.

The bartender is supposedly making a mimosa. However, that’s not what it looks like. To start this drink, she fills a champagne glass nearly to the top with prosecco.

“What? Where’s the juice?” asks someone behind the camera.

After a few seconds, she would get her answer. Once two champagne glasses have been sufficiently filled with prosecco, the bartender grabs a bottle of orange liquid and adds a little splash into each glass. As Marinna notes in the caption, this creates a drink that is “99% champagne+1% juice.”

“No way,” says someone behind the camera. “No way!”

The Right Way To Make A Mimosa

If your goal is to get the most alcohol for the lowest price, you might want to hug your bartender after getting a drink like this.

However, if your goal is to have an accurate mimosa, this is pretty far off.

A mimosa is an incredibly simple cocktail. You take a dry sparkling white wine, like a champagne or a prosecco, then mix it with a citrus juice, usually orange. You do this at a ratio of 1-to-1—as in, 50% orange juice, 50% prosecco. Alternatively, some suggest adding prosecco and orange juice at a 2-to-1 ratio. This is sometimes called a “Buck’s Fizz.”

Basically, it’s up to your personal preference. If you’re just getting into mixology, this is about as easy as it gets.

What If You’re Using A Syrup?

No matter which way you shake it, there’s something pretty obviously wrong with this bartender’s pour.

Even if a bartender uses a concentrate or syrup, as speculated by some users in the comments, that doesn’t mean they should do a 99-to-1 split. Other cocktails using prosecco and syrup suggest a ratio of 4-to-1, or diluting the concentrate before adding. While you may be able to approximate the flavor of a mimosa by adding a splash of syrup to a large glass of prosecco, it’s not the real thing—and, by volume, it will have significantly more alcohol.

But hey, if this drink looks good to you, you can try ordering it for yourself. Ask your bartender for a Buck’s Fizz—then tell them to go heavy on the fizz.