Mimosa (cocktail)

For other uses, see Mimosa (disambiguation).

Mimosa

IBA official cocktail
Two Mimosas
Type	Wine cocktail
Base spirit	Champagne
Served	Straight up: chilled, 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 champagne (or other sparkling wine) and chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall 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.

History

The cocktail is named after the yellow-flowered mimosa plant, Acacia dealbata. The combination of sparkling wine and orange juice has been consumed for centuries in Spain, especially where oranges and cava and other sparkling wines are plentiful, for example in Valencia, Castellón, Alicante and Catalonia. Sparkling wine was also consumed with the juice of apples, grapes, and other fruits. There are several mistaken theories of its origin. One such theory is that it was invented approximately in the year 1900 in a hotel in the Mediterranean.

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 Soleil is made with pineapple juice.

The MunozMosa is created with freshly juiced Cherries coined by Krystal Munoz of Cedar Hill, Texas.

The Megmosa is a similar type of cocktail, composed of equal parts champagne and grapefruit juice.