Midori Christmas Mimosa Cocktail Recipe

When the holidays come around, I honestly just want something festive that doesn’t take forever to make. There’s just something about a bright cocktail—it really does add a little extra Christmas cheer, doesn’t it?

The Midori Christmas Mimosa is a holiday cocktail that mixes melon liqueur, champagne, and orange juice for a fresh twist on a classic drink.

I have to admit, I love how this drink pops at a holiday gathering. That green from the Midori looks so right for the season, and the bubbles? They make it feel special without weighing you down.

It’s one of those drinks that looks fun and actually tastes refreshing. No heavy, syrupy stuff here.

This recipe is quick—no fancy gadgets needed, thank goodness. Just a handful of ingredients and you’re good to go.

It’s a festive cocktail you can actually share without breaking a sweat.

Midori Christmas Mimosa Cocktail Recipe

I keep coming back to this one because the color is so bright and cheery, thanks to the Midori. The champagne adds that celebratory sparkle, which honestly just makes any occasion feel a notch fancier.

Fruit juices and light spirits keep it crisp, but it’s still special enough for a holiday toast. That balance is hard to beat.

Equipment

• Champagne flute – I stick with this glass since it keeps the bubbles around longer.
• Cocktail shaker – I like to shake the juices and Midori together before the champagne goes in.
• Measuring jigger – Makes it way easier to get the right amounts without eyeballing.
• Bar spoon – Sometimes I just stir instead of shaking, depending on my mood.
• Strainer – Handy for keeping ice out when I pour.
• Small cutting board and knife – Always good to have if I want to garnish with fruit.
• Ice scoop or tongs – I scoop ice in so I don’t overdo it and dilute the mix.
• Serving tray – Useful if I’m making a few at once, which, let’s be honest, happens.

Ingredients

• 1 oz Midori melon liqueur
• 2 oz orange juice (fresh squeezed if you’re up for it)
• 2 oz pineapple juice
• 1/2 oz light rum (optional, but I like the extra depth sometimes)
• 4 oz champagne or prosecco (chilled, please)
• 1/4 oz sweet and sour mix (optional, for extra tang)
• Ice cubes (for shaking, not serving)
• Orange slice, pineapple wedge, or cherry for garnish

I try to keep the champagne super cold so the whole drink stays crisp. And honestly, fresh juice makes a world of difference, especially for citrus.

Instructions

• Fill a cocktail shaker with ice.
• Pour in the Midori, orange juice, pineapple juice, and rum if you’re using it.
• Add sweet and sour mix if you want it a bit sharper.
• Shake lightly for maybe 5–10 seconds—just enough to chill and mix.
• Strain into a chilled champagne flute.
• Slowly top with champagne or prosecco so you don’t lose all the bubbles.
• Stir gently with a bar spoon if you feel like it.
• Garnish with a fruit slice or cherry on the rim.

I always pour the champagne last—keeps the fizz going strong.

Notes

This cocktail is best served right away because the bubbles don’t hang around forever. If I use prosecco instead of champagne, it comes out a bit fruitier and not as dry, which I actually like sometimes.

The Midori gives it that sweet melon kick, and it really balances with the citrus. Pineapple juice brings in a little tropical note, and if I’m in the mood for something stronger, I’ll add the rum.

Sometimes I skip the sweet and sour mix if the juices are already tart enough. For garnish, I usually go with an orange slice—it just looks so bright against the green.

This recipe is for one glass, but honestly, it’s easy to double or triple if you’ve got friends over.

Tasting Notes

I get this bright, almost playful mix of sweet melon from the Midori and those crisp, fizzy bubbles from the champagne. The flavors sort of balance themselves out, so the drink ends up feeling light—yet it’s still got that festive thing going on.

The first sip? There’s a zippy pop of citrus from the orange juice. It really cuts through the sweetness, which keeps the whole thing from getting too heavy or cloying.

There’s a smooth, candy-like finish from the Midori that I can’t help but notice. It hangs around just long enough to make each sip refreshing, but it never tips over into being too much.

The color is honestly half the fun here. That green hue against the golden champagne just makes the whole drink look so cheerful—almost like it’s daring you to take a sip.

If you serve it nice and cold, the flavors stay sharp and clean. The bubbles really lift the sweetness and give the drink this lively, almost celebratory feel with every sip.