A mimosa cocktail is composed of champagne (or other sparkling wine) and chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall champagne flute at brunch, at weddings, or as part of business or first class service on some passenger railways and airlines. The Mimosa was created around 1925 and named for a yellow-flowered plant.
The Bramble is a cocktail best described as a spring cocktail, the Bramble brings together dry gin, lemon juice, sugar syrup, crème de mûre, and crushed ice. The Bramble was named for the bush that blackberries grow on and was inspired by the fresh berries that Bradsell used to pick as a child on the Isle of Wight.
A greyhound is a cocktail made with grapefruit juice, and gin and served over ice. The beverage is called a salty dog if the rim of the glass has been salted. The earliest known mention of this cocktail is in Harry Craddock's Savoy Cocktail Book of 1930. This classic mixed drink needs nothing more than vodka or gin and grapefruit juice. While it is not available on many bar menus, the greyhound is the recipe that all bartenders know. Optionally for the greyhound, a twist of grapefruit, lime or lemon can be used as a garnish.