Mimosa cocktail was created in 1925 by Frank Meier at the Ritz Hotel in Paris. The cocktail is named after the yellow-flowered mimosa plant, Acacia dealbata.

The cocktail was published in Frank Meier 1936 The Artistry of Mixing Drinks, named “Mimosa or Champagne Orange” with a description “In a large wineglass: a piece of ice, the juice of one-half Orange; fill with Champagne stir and serve.”

Instead, Buck’s Fizz is a similar type of cocktail, invented a few years earlier in 1921 by Pat McGarry, a bartender at Buck’s Club in London. The Buck’s Fizz has twice as much champagne as orange juice and is served without ice in a flute or coupe.