A mimosa is a brunch classic—orange juice and champagne, bright and bubbly, and just a little bit fancy. The traditional version? Equal parts chilled champagne and fresh orange juice, poured into a champagne flute.

It’s called a mimosa because the drink’s sunny color looks a lot like the yellow mimosa flower. While the basics are simple, there’s plenty of room to play around. Some folks add a splash of Grand Marnier, or swap in other juices if they’re feeling adventurous.

You don’t need to be a bartender to make a good mimosa, but a couple of tricks can really help. Freshly squeezed orange juice and cold ingredients make a big difference in both taste and looks.

This cocktail’s easy enough for a quiet breakfast, but it works just as well for a crowd.

Mimosa Cocktail Recipe

The classic mimosa is just champagne and orange juice—refreshing, simple, and always a crowd-pleaser.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Champagne flutes or wine glasses
Measuring jigger (optional)
Pitcher (for making multiple servings)

Stirring spoon
Knife and cutting board for garnishes

Ingredients

For one serving:

2-3 oz 60-90 ml chilled orange juice
3-4 oz 90-120 ml chilled champagne or sparkling wine

Orange slice or twist for garnish
Optional: 1/2 oz 15 ml Grand Marnier or triple sec

Types of sparkling wine to use:

Champagne traditional, from France
Prosecco Italian, slightly sweeter
Cava Spanish, drier option
Sparkling wine American or other regions

Instructions

Chill all ingredients in the fridge for at least 2 hours.
Pour the orange juice into your flute, filling about a third of the glass.
Slowly add the champagne, tilting the glass and pouring gently down the side to keep those bubbles lively.

Stir gently if you want, but a lot of people skip this for a pretty gradient look.
Garnish with an orange slice or a little twist of peel.

Notes

The usual ratio is 1 part orange juice to 2 parts champagne, but it’s really up to you. Some like it sweeter and go half-and-half.

Want to mix things up? Try a splash of cranberry juice for a “Soleil” mimosa, or grapefruit juice for a “Megmosa.” A few drops of grenadine will give you a nice sunset effect.

Serve mimosas right after you make them. They lose their fizz fast.

For a non-alcoholic version, swap the champagne for sparkling water or non-alcoholic cider.

They go great with eggs benedict, quiche, pastries, or just a bowl of fresh fruit.

Tasting Notes

The Mimosa’s all about balance—sweet, citrusy, and a little tangy, with bubbles that keep things light and festive. There’s a reason it’s a brunch favorite.

When you get it right, you’ll taste clean citrus up front. Orange juice brings natural sweetness and a bit of zing, which plays nicely with the dry notes from the champagne.

Flavor Profile:

Primary: Fresh orange, crisp bubbles
Secondary: Subtle wine notes, gentle acidity

Finish: Clean, slightly sweet

The mouthfeel is light, bubbly, and just a little creamy from the juice. Those tiny champagne bubbles are honestly half the fun.

Temperature matters more than you’d think. A cold mimosa (shoot for 38-40°F) is way more refreshing and keeps its fizz longer.

Fresh juice really does make a difference. And a good sparkling wine adds a touch of complexity without taking over.

Most people like the classic 1:1 ratio, but you can easily tweak it. More champagne for a drier sip, more juice if you want it fruitier.

A good Mimosa shouldn’t taste boozy or syrupy. It’s all about that delicate balance between fruit and bubbles—simple, but kind of perfect.

Mimosa Cocktail Recipe