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 flute at brunch, at weddings, or as part of first class service on some passenger railways and airlines.
|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|
This combination was used in Spain, centuries ago, especially in the east where orange and sparkling wines (cava and others) are typical, for example, Valencia, Castellón, Alicante, Catalonia. The same as the must with sparkling wine are combinations of sparkling wines with orange apple grape juices and any fruit. It is mistakenly thought that it was invented approximately in the year 1900 in a hotel in the Mediterranean. The name of the cocktail comes from the flowers of the mimosa plant, which are yellowish and granulated.
By mistake, 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.
The Soleil is made with pineapple juice.
- "Acela Express First Class Menus" (PDF).
- 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.
- "Buck's Fizz & Mimosa Cocktails – history & recipes". www.diffordsguide.com. Retrieved 2018-01-23.
- "Megmosa recipe | Epicurious.com". Epicurious. Retrieved 2018-01-23.
- "Megmosa Recipe on Food52". Food52. Retrieved 2018-01-23.