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, or as part of first class service on some passenger railways and airlines.
Video Mimosa (cocktail)
History
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.
Maps Mimosa (cocktail)
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 Megmosa is a similar type of cocktail, invented by its founder M. Sheppard on the east coast of the United States, which is composed of equal parts champagne and grapefruit juice.
Pineapple and champagne is called a Soleil.
In general, any sparkling white wine with a splash of grapefruit juice is called a gramosa. Italian prosecco with a splash of grapefruit juice is called a pelmosa. Similarly, a pomplamosa uses French sparkling white from the Loire Valley--not Champagne--with a splash of grapefruit. A third variation, the torosa, uses Cava from Spain.
References
Source of article : Wikipedia
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