|IBA Official Cocktail|
|Primary alcohol by volume|
|Served||Neat; undiluted and without ice|
|Standard drinkware||Champagne flute|
|IBA specified ingredients*|
|Preparation||Ensure both ingredients are well chilled, then mix into the glass. Serve cold.|
A Mimosa is a cocktail composed of equal parts champagne (or other sparkling wine) and chilled citrus fruit juice, usually orange juice unless otherwise specified (e.g. a grapefruit juice mimosa). It is traditionally served in a tall champagne flute with a morning brunch, to guests at weddings, or as part of "1st Class" service on some passenger railways and airlines.
It is believed to have been invented circa 1925 in the Hôtel Ritz Paris by Frank Meier. It is probably named after the common name in Anglophone Europe for the yellow flowers of Acacia dealbata.
The Buck's Fizz is a similar type of cocktail, but with twice as much champagne as orange juice.
- Empey, Ereich. "Musings on Cocktails". Retrieved 5 February 2014.
- Krekow, Sylvie. "Mimosa – Drink Recipe: How to Make the Perfect Mimosa". Esquire. Retrieved 2012-08-02.