A classic mimosa is really just two ingredients: orange juice and sparkling wine. This drink is easy to make and is perfect for brunch, celebrations, and relaxing weekends.

With its light, fresh taste, it’s become a staple at so many gatherings. I like making mimosas because they’re quick and, honestly, people always seem happy to see them.

Whether you’re hosting a party or just want a refreshing drink at home, a mimosa’s never a bad idea.

Classic Mimosa Cocktail Recipe

This mimosa recipe only takes two main ingredients and a couple of tools. The process is simple, and before you know it—there’s a glass of something bubbly for brunch or any celebration.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Champagne flutes: I use these to serve the mimosa. They help keep the bubbles fresh and, let’s be honest, make the drink look fancy.
Measuring jigger or small measuring cup: This helps me get the right amount of juice and sparkling wine—eyeballing it works too, but I like consistency.
Citrus juicer (optional): If I’m using fresh oranges, a juicer saves my hands some work.

Pitcher (optional): Mixing a bunch? A pitcher makes it easier for groups.
Spoon or stir stick: For a gentle mix in the glass, not a shake.
Towel or napkin: There’s always a spill somewhere.

Ingredients

Sparkling wine: I reach for chilled dry Champagne or honestly, a decent Prosecco or Cava. About 3 ounces per serving does the trick.
Orange juice: Fresh squeezed is best if you can. Chilled about 3 ounces per glass.
Garnish optional: Sometimes I’ll add an orange slice or twist to the rim—just for fun.

Ice optional: I don’t usually use ice, but keeping everything cold matters.

Instructions

Chill all ingredients before you start—sparkling wine and orange juice both.
Pour orange juice first into the champagne flute, filling it about halfway (so, 3 ounces).

Slowly add sparkling wine to top up the glass—another 3 ounces. Go slow to keep the bubbles and avoid a foamy mess.
Gently stir if you want, with a spoon or stir stick. I try not to overdo it so the bubbles stick around.
Add garnish to the rim if you’re feeling fancy.

Serve immediately while it’s cold and bubbly. No time to waste.

Notes

I always use very cold ingredients—it really does make a difference in taste and bubbles. No need for extra sugar; the orange juice is sweet enough already.

My go-to ratio is equal parts sparkling wine and orange juice, but honestly, it’s easy to tweak. Want it lighter? More juice. Drier? More wine.

If I’m making a batch for a group, I scale up and mix in a pitcher right before serving. The fizz fades fast, so don’t let it sit.

Ice isn’t my thing here since it waters everything down. Fresh-squeezed juice, though—that’s a game changer if you have the time.

Tasting Notes

First thing I notice with a classic mimosa is that bright, golden color. The bubbles from the sparkling wine catch the light and make it look extra inviting.

The smell? Fresh, slightly sweet, and all citrus right up front. There’s a little hint of yeast and fruitiness from the wine, too.

On the first sip, I get the tangy orange and crisp wine blending together. It’s light, effervescent, and not overly sweet. The acidity from the orange juice gives it a nice, zesty kick.

With each sip, the drink stays refreshing. The bubbles keep things lively and really lift the orange flavors.

Freshly squeezed juice makes the mimosa brighter and more vibrant. Store-bought juice works, but it’s a little sweeter and not as tangy.

Personally, I think the mimosa shines when it’s served cold, right after mixing. That’s when it’s at its peak—sparkle and flavor both.

Classic Mimosa Cocktail Recipe