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What are those fluffy yellow puff balls...

Introducing Mimosa


Join us in our latest blog as we discover the connection between the French Riviera and the mimosa flower.


Shown: Citron Mimosa Acrylic Coated Cotton Tablecloth in blue and green


For many of us, a Mimosa is the cocktail of choice at Sunday Brunch or a bubbly concoction raised at a variety of celebrations. Named after the mimosa flower, it dates back to the 1920s. The recipe is simple and the variations are many ( more on that later…)…but what is the French connection…and the flower?


The French connection with the Mimosa shrub dates back to the 1800s when Captain Cook’s botanists brought seeds from Australia and presented them to Empress Josephine. The shrub flourished in the coastal climate of the Cote d’Azur. The plant bloomed between December and March, during a period of the year when there are no other flowers.


Aristocrats who flocked to the Riviera in the winter were charmed by the flowers and thus mimosa became an important part of the local economy.


In winter, one can travel the Mimosa Route, an 80-mile-long drive through a flowering forest of golden mimosa blossoms, the destination being Grasse, the perfume Capital of France.



Since 1931, the town of Mandelieu -La- Napoule celebrates for ten days with street orchestras, parade floats covered in mimosa, and performance artists.



As for the flower, Acacia dealbata is a species of the legume family and is a fast-growing evergreen shrub or tree that can get up to 30 m tall. It is native to Australia and thrives in warmer, tropical climates. It is a ray of sunshine in the winter, has a pleasant fragrance, and is the symbol of International Women’s Rights Day.


Celebrating Mimosa ...


The original Mimosa is simply equal parts orange juice and champagne. Throw a brunch or a Mimosa Party and encourage guests to mix their own variations.



Variations Include:

  • Carefully float a splash of grenadine or triple sec for a sunrise effect

  • Muddle seasonal fruits with the orange juice and then strain it into the bubbly

  • Replace the champagne with Prosecco, or other sparkling white wine

  • Switch the juice to grapefruit or pineapple

  • Replace the wine with a sparkling non-alcoholic cider.


So many possibilities - have fun!

Brenda & Tina

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