Mimosa (cocktail)

For other uses, see Mimosa (disambiguation).

Mimosa

IBA official cocktail
Two Mimosas
Type	Wine cocktail
Base spirit	Champagne
Served	Neat: undiluted and without ice
Standard garnish	Orange twist
Standard drinkware	Champagne flute
IBA specified ingredients†	7.5 cl champagne 7.5 cl orange juice
Preparation	Ensure both ingredients are well chilled, then mix into the glass. Serve cold.
† Mimosa recipe at International Bartenders Association

A Mimosa cocktail is composed of one part champagne (or other sparkling wine) and one part chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall champagne flute at brunch, at weddings, or as part of first class service on some passenger railways and airlines.

History

It is believed to have been invented at the Hôtel Ritz Paris by Frank Meier, in about 1925. It is probably named after the common name in Europe for the yellow flowers of Acacia dealbata.

Variations

The Buck's Fizz is a similar type of cocktail, invented a few years earlier in London, which has twice as much champagne as orange juice.

The Poinsettia is cranberry juice with champagne (sometimes with vodka and/or Cointreau).

The Megmosa is a similar type of cocktail, invented by its founder M. Sheppard on the east coast of the United States, which is composed of equal parts champagne and grapefruit juice, and generally garnished with raspberries.

Pineapple and champagne is called a Soleil.