Large Batch Mimosa Recipe for a Crowd

A large batch mimosa combines sparkling wine and orange juice in an easy, bright brunch drink that’s simple to pour for a group. This recipe makes 24 small glasses, with the ingredients chilled ahead and mixed just before serving so the bubbles stay lively.

Ingredients

2 bottles (750 ml each; 1.5 L total) dry sparkling wine, such as prosecco, cava, or champagne
6⅓ cups (1.5 L) orange juice, chilled; use pulp-free or strain it for a smoother pour
2 medium oranges (about 260 g total), thinly sliced, for optional garnish
¼ cup (60 ml) orange liqueur, optional, for a slightly sweeter, more citrusy drink

Instructions

Chill the ingredients. Refrigerate the sparkling wine and orange juice for at least 2 hours before mixing. Cold ingredients help the mimosa stay refreshing and slow the bubbles from escaping. If you want to chill the serving pitchers too, put them in the refrigerator during this time; this is optional and does not change the recipe’s chilling time.
Prepare the garnish. Just before serving, rinse and dry the oranges, then slice them into thin rounds or half-moons. Set out 24 small wine glasses or flutes. Mimosas are usually served without ice, which can dilute the drink, so chilled glasses are helpful but not essential.
Divide the juice. Set two pitchers on a stable surface. Pour 3⅙ cups (750 ml) of chilled orange juice into each pitcher. If using orange liqueur, add 2 tablespoons (30 ml) to each pitcher and stir gently to combine. Dividing the drink between two pitchers makes it easier to pour without having to open both bottles at once.
Add the sparkling wine. Open one bottle at a time, keeping a hand over the cork and pointing it away from people. Slowly pour one bottle into each pitcher, tilting the pitcher slightly if needed to reduce foam. Stir each pitcher once or twice with a long spoon, gently; vigorous stirring knocks out the carbonation.
Pour and garnish. Pour about 4 ounces (120 ml) into each glass, aiming for roughly equal parts sparkling wine and orange juice. Add an orange slice to each glass if desired. Serve straight away while the drink is cold and fizzy. This alcoholic drink is for adults of legal drinking age; drink responsibly.

Tips

Choose a dry sparkling wine. Brut prosecco, cava, or champagne balances the sweetness of orange juice. Extra-dry styles are a little sweeter, while a very sweet sparkling wine can make the finished drink taste cloying. There is no need to use an expensive bottle, but choose one you enjoy drinking on its own.
Keep everything cold, not icy. Chilled juice and wine make a better-textured pitcher than warm ingredients poured over lots of ice. If the bottles are not cold yet, allow the full 2 hours in the refrigerator rather than relying on ice to cool the finished drink, since melting ice quickly weakens the flavor.
Mix in manageable batches. Two pitchers let you serve one while the other bottle stays sealed and fizzy. For a smaller gathering, halve every ingredient and use one bottle of wine. For a bigger party, repeat the recipe in fresh batches instead of combining several bottles long before guests arrive.
Adjust for the juice you have. Fresh orange juice can taste brighter and more textured, while carton juice gives a consistent, convenient result. If fresh juice has a lot of pulp, strain it through a fine sieve for a smoother pour. Taste the juice first: particularly sweet juice may need a drier wine, while tart juice may pair well with a slightly softer sparkling wine.

Serving Suggestions

Plan on one 4-ounce (120 ml) serving per guest as a starting point; this batch provides 24 modest glasses. If mimosas are the main drink at a long brunch, some guests may want a second pour, so consider making another batch rather than stretching this one with extra juice. Set out the two pitchers, glasses, and orange slices together so guests can serve themselves without leaving the drink sitting out for too long.

Serve the mimosas alongside savory breakfast foods such as eggs, a vegetable frittata, smoked salmon, or breakfast potatoes, or pair them with pastries, fruit, and a simple yogurt spread. The citrus works especially well with rich or buttery dishes. For a buffet, pour a little into each glass as guests arrive, then replenish from a fresh pitcher. Keep the extra pitcher refrigerated until needed, and avoid leaving a full pitcher on a sunny table where it can warm and lose its sparkle.

Variations

Pink grapefruit mimosa: Replace up to half of the orange juice with chilled grapefruit juice. Grapefruit brings a pleasantly tart, slightly bitter edge, so choose a dry wine and taste the mixture before serving. You can also offer grapefruit juice in a separate pitcher for guests to choose their own blend.

Berry-orange mimosa: Replace 1 cup (240 ml) of the orange juice with chilled raspberry or strawberry purée that has been strained to remove seeds. Add it to the pitchers before the sparkling wine, then stir gently. The drink will be fruitier and a little thicker, so pour slowly and serve soon after mixing.

Nonalcoholic version: For a separate alcohol-free pitcher, replace the wine with chilled nonalcoholic sparkling wine or sparkling water. Nonalcoholic sparkling wine gives a closer wine-like flavor; sparkling water is lighter and less complex. Mix it in its own clearly marked pitcher, using the same amount of orange juice, and add the bubbles just before serving.

More orange aroma: Add a small strip of orange zest to each pitcher while preparing the juice, then remove it before pouring in the wine. Keep the zest strip free of the bitter white pith. The result has a stronger orange fragrance without changing the base ratio or adding much sweetness.

Storage and Reheating

Mimosas are at their best immediately after mixing, because the sparkling wine gradually loses carbonation once the bottle is open and the drink is combined. For the freshest party service, refrigerate the unopened bottles and juice, then mix only what guests are likely to drink soon. If a pitcher has been out at room temperature, refrigerate it within 2 hours. Keep it covered in the refrigerator and use it within 24 hours for the best flavor and remaining fizz; it may be safe to keep longer when handled cleanly and kept cold, but it will become noticeably flatter.

Do not store the drink at room temperature or freeze it in its pitcher. Freezing can damage the texture and may cause a sealed bottle to break. There is no reheating step for this cold drink. If you have leftover unopened sparkling wine, reseal it with a sparkling-wine stopper and refrigerate according to the stopper’s directions; leftover orange juice should be covered and refrigerated according to its package or fresh-juice handling guidance.

Frequently Asked Questions

How many people does this large batch mimosa recipe serve?
This recipe serves 24 when poured as roughly 4-ounce (120 ml) drinks. That is a useful brunch portion, particularly when other beverages are available. If your group prefers larger glasses or expects more than one drink per person, make an additional batch rather than increasing the juice in the pitchers after they are mixed.

Can I make a mimosa pitcher the night before?
You can chill the wine, juice, pitchers, and garnish ahead, but wait to combine the wine and juice until shortly before serving. Once mixed, the drink loses bubbles. For a low-effort setup, measure the juice into covered pitchers in advance and refrigerate them; add the freshly opened sparkling wine when guests are ready to pour.

What is the best ratio of sparkling wine to orange juice?
This recipe uses equal volumes of sparkling wine and juice, a familiar, balanced ratio that keeps the orange flavor clear without hiding the wine. For a drier, more wine-forward drink, use about 2 parts sparkling wine to 1 part juice. For a fruitier and gentler-tasting pour, use 1 part wine to 2 parts juice, while keeping in mind that the batch will taste sweeter and less bubbly.

Should I use fresh or store-bought orange juice?
Either works. Freshly squeezed juice can taste fragrant and bright, though its flavor and pulp level vary with the oranges. Pasteurized carton juice is convenient and consistent. If using fresh juice, strain it if you want a smooth drink, keep it refrigerated, and prepare it close to serving time.

Can I serve this recipe over ice?
You can, but ice melts into the drink and dilutes it, especially in a glass that sits for a while. For a colder pour, chill the ingredients and glasses instead. If guests prefer ice, offer it in a separate bowl so they can add a cube to their own glass rather than putting ice into the pitchers.

Can I make this without orange liqueur?
Yes. The liqueur is optional, and the recipe is balanced without it. Leaving it out keeps the drink closer to the simple sparkling-wine-and-orange-juice combination. If you include it, measure it carefully; adding much more can make a large pitcher taste sweet and mask the crispness of the wine.

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