Pour chilled ingredients directly into a champagne flute. Stir gently with a bar spoon. Garnish with an orange twist and serve.

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A Mimosa is a cocktail-like drink composed of three parts champagne or other sparkling wine and two parts thoroughly chilled orange juice. It is traditionally served in a tall champagne flute with a morning brunch or to guests at weddings. The origins of the mimosa are somewhat murky. Allegedly, the drink was invented at the Paris Ritz in 1925, although it bears a striking similarity to another cocktail, the Buck's Fizz, which was introduced in England in 1921, and named after the club in which it was first served. The Buck's Fizz is also traditionally made with champagne and orange juice, although grenadine is sometimes added as well. The name introduced in 1925 comes from the flowers of the mimosa plant, which are yellow and appear slightly frothy from a distance. Outside the USA the mixture of orange juice and champagne is still referred to as a Buck's Fizz, while the term mimosa is used in the United States. While most bartenders agree that the mimosa should be served in a chilled champagne flute, the exact proportions of...

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