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A refreshing cocktail made with champagne and chilled citrus juice, typically orange juice.
Invented around 1925 in the Hôtel Ritz Paris.
Pour chilled citrus juice into a champagne flute, then top with champagne.
Brunch, Celebrations
1925
Classic
Citrus, Fruity
Bubbly, Light
Brunch foods, Light appetizers
Named after the mimosa flower due to its bright color.
Pour gently
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