Question: What is a common ingredient for both a Mimosa cocktail and a Bronx cocktail?
Context: The Bronx Cocktail is essentially a Perfect Martini with orange juice added.  It was ranked number three in "The World's 10 Most Famous Cocktails in 1934", making it a very popular rival to the Martini (#1) and the Manhattan (#2).  Today, it remains a popular choice in some markets, and was formerly designated as an Official Cocktail by the International Bartender Association.  Like the Manhattan, the Bronx is one of five cocktails named for one of New York City's five boroughs, but is perhaps most closely related to the Queens, which substitutes pineapple for the Bronx's orange. Desmanthus virgatus is a species of flowering plant in the legume family that is known by many common names, including wild tantan, prostrate bundleflower, dwarf koa, desmanto, acacia courant, acacia savane, pompon blank, adormidera, brusca prieta, frijolillo, ground tamarind, guajillo, guashillo, huarangillo, langalet, petit acacia, petit cassie, petit mimosa, virgate mimosa, and slender mimosa, as well as simply desmanthus.  It is native to the American tropics and subtropics but is present elsewhere as an introduced species.  In some areas it is cultivated as a fodder and forage crop. A Mimosa is a cocktail composed of equal parts champagne (or other sparkling wine) and chilled citrus juice, usually orange juice unless otherwise specified (e.g., a grapefruit juice mimosa).  It is traditionally served in a tall champagne flute at brunch, at weddings, or as part of first class service on some passenger railways and airlines. This is a list of notable sesame seed dishes and foods, which are prepared using sesame seed as a main ingredient.  Sesame seed is a common ingredient in various cuisines, and is used whole in cooking for its rich, nutty flavor. The American Trilogy cocktail is a variation of the classic Old Fashioned.  Barmen Richard Boccato and Michael McIlroy, created the American Trilogy in 2007 while bartending together at New York’s Little Branch.  This Old Fashioned-style cocktail follows the same bitters, sugar, whiskey and orange peel profile as the classic, but uses orange bitters, a brown sugar cube and one part Applejack and one part rye whiskey to change it up.  As the name implies, each ingredient of this three-part cocktail represents one pillar of the Trilogy.  Laird’s Bonded Applejack Brandy is the first and oldest distilled spirit in America with American rye whiskey following soon after in the late 1700s.  The third pillar of this cocktail is somewhat of a mystery according to creator Richard Boccato, but is often thought to be the orange bitters because of its American Origins. Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine.  It is made by fermenting salted anchovies ("monamon" or "munamon" in Ilocano) which is not designed, nor customarily used for immediate consumption since it is completely raw.  Therefore, it is used as a cooking ingredient, upon when it is cooked alone, it can be used as an accompaniment to traditional food dishes.  To most Westerners unfamiliar with this condiment, the smell can be extremely repulsive.  Bagoong is however, an essential ingredient in many curries and sauces. Animal digest is a common ingredient used in pet foods.  As defined by the Association of American Feed Control Officials, digest is produced by the chemical or enzymatic hydrolysis of clean animal tissue that has not undergone decomposition.  These animal tissues may not include hair, horns, teeth, hooves, and feathers, with the exclusion of trace amounts that are unavoidable even after acceptable processing methods. Bean sprouts are a common ingredient across the world.  They are particularly common in Eastern Asian cuisine, made from sprouting beans. Weisslacker (German for "whitewashed" due to the rind color), also known as bierkäse and beer cheese, is a type of cow's milk cheese that originated in Germany, but is now known worldwide.  Also produced in the United States, mostly in Wisconsin, it is a pungent and salted surface-ripened cheese that starts out much like brick cheese.  It ripens for seven months in highly humid conditions and is related to Limburger cheese, and has a similarly powerful smell, but paradoxically mild taste.  Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name.  Many find it too overpowering to serve with wine.  This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion.  It is a common item on pub and restaurant menus in the Czech Republic, the country with the highest per-capita beer consumption in the world.  This cheese is a common ingredient in various breads, soups, and dips. Bagoong Terong or bagoong, and bugguong in the Ilocano language, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine.  It is made by salting and fermenting the bonnet mouth fish.  This bagoong is coarser than Bagoong Monamon, and contains fragments of the salted and fermented fish ; they are similar in flavor.  The odor is distinct and unique.  Those who are unfamiliar with this condiment may find the smell repulsive.  Bagoong is an essential ingredient in many curries and sauces.  Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process.  Known in the Philippines as "patis", it is distinguished as the clear refined layer floating on the thicker bagoong.  Patis and bagoong can be interchanged in recipes, depending on personal taste and preference.
Answer: orange juice