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.
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.