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