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One mimosa, two mimosas...

What's not to love about a mimosa? Named after the yellow-flowered mimosa plant, it's a part of many celebratory tables. As with other cocktails, there is some debate over the origination of this popular drink. The most recited version credits a bartender at Paris's Ritz Hotel in 1925 for coming up with the well-loved cocktail. Also up for debate is the ratio of champagne to fruit for me, I prefer equal parts champagne and juice. If you really want a stout cocktail, make it a Buck's Fizz, with two parts champagne to one part juice.

OJ and Champagne aren't your only options here. Pair any sparkling wine, even non-alcoholic bubbly, with your choice of chilled juice. A moderately priced Prosecco is delectable with guava, peach, or mango juice. Add a splash of liqueur, such as Grand Marnier or Triple Sec.

Berries and sugar cubes are often used garnishes. Try these simple yet elegant sugared cranberries to add drama to your own version of this classic cocktail.

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