|IBA official cocktail|
|Primary alcohol by volume|
|Served||Straight up; 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 is composed of champagne (or other sparkling wine) and 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 business or first class service on some passenger railways and airlines. The mixing ratio of the "classic mimosa" differs based on the source.
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The Lemosa is lemonade with champagne.
The Vermosa is apple cider with champagne, notably served in Vermont, USA. Apple cider with champagne is also called a Crisp.
The Soleil is made with pineapple juice.
A large portion of mimosa is sometimes called a "double dose of mimose."
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