Mimosa (cocktail)

Mimosa
IBA official cocktail
Two Mimosas
Type Wine cocktail
Primary alcohol by volume
Served Neat; undiluted and without ice
Standard garnish Orange twist
Standard drinkware
Champagne flute
IBA specified
ingredientsdagger
Preparation Ensure both ingredients are well chilled, then mix into the glass. Serve cold.
dagger Mimosa recipe at International Bartenders Association

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 champagne flute at brunch, at weddings, by the pint, or as part of first class service on some passenger railways and airlines.

History

It is believed to have been invented at the Hôtel Ritz Paris by Frank Meier, in about 1925.[1] It is probably named after the common name in Europe for the yellow flowers of Acacia dealbata.[2]

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.[3]

The Poinsettia is cranberry juice with champagne (sometimes with vodka and/or Cointreau).

The Soleil is with pineapple juice.

The Megmosa[4] [5] is a similar type of cocktail, composed of equal parts champagne and grapefruit juice.

References

  1. ↑ Empey, Ereich. "Musings on Cocktails". Retrieved 5 February 2014.
  2. ↑ Krekow, Sylvie. "Mimosa – Drink Recipe: How to Make the Perfect Mimosa". Esquire. Retrieved 2012-08-02.
  3. ↑ "Buck's Fizz & Mimosa Cocktails – history & recipes". www.diffordsguide.com. Retrieved 2018-01-23.
  4. ↑ "Megmosa recipe | Epicurious.com". Epicurious. Retrieved 2018-01-23.
  5. ↑ "Megmosa Recipe on Food52". Food52. Retrieved 2018-01-23.
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