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
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
Must Have Ingredients
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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.
Substitute
If you don’t have champagne for your Mimosa, don’t sweat it. Other sparkling wines like Prosecco (Italian) or Cava (Spanish) work just fine.
They’re usually easier on the wallet than true French champagne. Honestly, sometimes I even prefer the lighter taste.
No sparkling wine in the fridge? You can mix sparkling water or club soda with a splash of lemon juice for a non-alcoholic version.
It’s surprisingly refreshing and skips the booze entirely.
For the juice, there’s room to play around:
Juice Substitutes:
- Grapefruit juice – that’s a “Megmosa”
- Pineapple juice – makes a “Mimosa Hawaiiana”
- Cranberry juice – that’s called a “Poinsettia”
- Peach purée – turns it into a “Bellini”
Blood orange juice gives a bold twist, with deeper flavor and that gorgeous ruby color. It’s a bit dramatic, but in a good way.
Pre-made orange juice will do the trick, but if you’ve got fresh oranges, squeeze them. The taste is just brighter.
