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National Mimosa Day

Equal parts orange juice and champagne, the mimosa is raised and toasted today. They are commonly served in champagne flutes, and any type of sparkling wine can be used if champagne isn't available. Mimosas were invented at the Ritz Hotel in Paris in 1925, by the head bartender, Frank Meier. Their name comes from the mimosa flower, a yellowish Australian shrub that was popular with French gardeners. They are a less alcoholic version of a Buck's Fizz, which was invented four years prior by Pat McGarry at Buck's Club in London. The Buck's Fizz is two parts champagne and one part orange juice. Early mimosa recipes included Grand Marnier—these drinks are now called Grand Mimosas. Mimosas that use mandarin orange juice are called puccinis. Mimosas are common brunch drinks, and are also popular on Easter, Mother's Day, at morning weddings, on cruises, and on first-class flights and train rides.

How to Observe

Celebrate the day by drinking a mimosa. You could follow Meier's original recipe, which appeared in his book, The Artistry of Mixing Drinks. You could also have a Grand Mimosa or puccini. If you are feeling extra ambitious, get yourself to Paris and have a mimosa at the Ritz Hotel.

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