|IBA official cocktail|
|Served||Straight up: chilled, without ice|
|Standard garnish||Orange twist|
|Standard drinkware||Champagne flute|
|Preparation||Ensure both ingredients are well chilled, then mix into the glass. Serve cold.|
|† Mimosa recipe at International Bartenders Association|
A mimosa cocktail consists of champagne (or other sparkling wine) and chilled citrus juice, usually orange juice. It is often served in a tall champagne flute at festive occasions such as brunch, weddings, or as part of business or first class service on some passenger railways and airlines. The mixing ratio varies.
The cocktail is named after the yellow-flowered mimosa plant, Acacia dealbata. The origin of the cocktail is unclear, and was originally called a "champagne orange". Some credit the Paris Ritz's bartender and cocktail writer Frank Meier for making the mimosa cocktail; however, Meier's 1934 book on mixing drinks, which has a special symbol for his inventions, does not use it for the mimosa. The mimosa can be considered as a variant of the cocktail called Buck's Fizz, or vice-versa. The International Bartenders Association simply says the mimosa is "Also known as Buck’s Fizz". The mimosa became popular in the United States in the 1960s. A news article published in the Sydney Morning Herald wrote about Queen Elizabeth II drinking a mimosa, introduced to her by Earl Mountbatten of Burma after his visit to the south of France.
Buck's Fizz is essentially the same cocktail, said to have been invented in 1921 in London. Some sources draw a distinction, saying the Buck's Fizz specifically uses twice as much champagne as orange juice while the mimosa should use equal proportions, that a Buck's Fizz should be served without ice and a mimosa should include ice, or that a Buck's Fizz should be served in a flute or coupe and a mimosa should be served in an ordinary wine glass. However, some sources give instructions for making mimosas that clearly do not fit these characterizations.
The lemosa is lemonade with champagne, with a small amount of blueberry syrup.
The flirtini is made with pineapple juice, champagne and vodka.
The sherbet mimosa consists of champagne and a scoop of sherbet, instead of orange juice.
The lychee rose mimosa consists of champagne with lychee and rosewater.
The Hawaiian mimosa consists of rum, champagne, pineapple juice, orange juice, and cherry juice.
National Mimosa Day is an unofficial holiday observed on May 16.
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His 1934 cocktail book The Artistry Of Mixing Drinks includes the mimosa among its 300 recipes.... But Meier put a symbol—his initials inside a diamond—next to the cocktails he invented and there's no such mark next to the mimosa.
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