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.

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

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