Mimosa and Orange Juice: A Simple Brunch Drink Recipe

A mimosa combines orange juice with chilled sparkling wine for a bright, gently fizzy brunch drink, usually served in a flute or wine glass. This easy version uses equal parts juice and wine, so it tastes balanced and is simple to scale for a small gathering. It is an alcoholic drink for adults of legal drinking age; please drink responsibly.

Ingredients

4–6 medium oranges, about 600–900 g whole, to yield 1½ cups (355 ml) fresh orange juice; or use 1½ cups (355 ml) prepared orange juice
1½ cups (355 ml) chilled dry sparkling wine, such as brut Champagne, crémant, cava, or another dry sparkling wine
4 thin orange slices, about 40 g, for garnish (optional)

Instructions

Chill the ingredients ahead. Refrigerate the oranges, juice, sparkling wine, and serving glasses until cold. This recipe’s eight-minute prep time assumes the wine and glasses are already chilled; chilling time is not included. Keep the bottle sealed until you are ready to pour so it retains its bubbles.
Make the juice. If using fresh oranges, roll each one firmly on the counter with your palm to loosen the juice, then cut and squeeze them. Strain through a fine-mesh sieve if you prefer a smooth drink, or leave in a little pulp for a fuller orange flavor. Measure 1½ cups (355 ml). If using prepared juice, measure the same amount and give it a gentle stir if the pulp has settled.
Pour the sparkling wine. Set out four chilled glasses. Slowly pour ⅜ cup (about 90 ml) sparkling wine into each glass, tilting the glass slightly to limit foaming. Pouring the wine first helps the juice mix in without vigorous stirring and gives you more control over the bubbles.
Add the orange juice. Divide ⅜ cup (about 90 ml) orange juice among the glasses, pouring it gently down the inside of each glass. The equal-parts ratio makes a drink that is fresh and fruity without overwhelming the wine. If you prefer a lighter orange flavor, start with less juice and add more to taste.
Garnish and serve. Add an orange slice to each glass, if using. Serve promptly while the drink is cold and lively. Avoid stirring hard; if the juice and wine need blending, use one gentle turn with a cocktail spoon.

Tips

Choose juice you enjoy drinking on its own. Freshly squeezed juice gives a fragrant, tart-sweet flavor, while pasteurized, not-from-concentrate juice is convenient and consistent. Very sweet juice can make the drink cloying, so balance it with a drier sparkling wine rather than adding sugar.
Keep everything cold, but don’t add ice to the glasses. Chilled ingredients help preserve carbonation and avoid watering down the mimosa. If you forgot to chill the wine, place the sealed bottle in an ice-and-water bath while you squeeze the oranges; do not put a glass bottle in the freezer for an extended period.
Pour gently and serve right away. A hard pour or vigorous stirring can knock the bubbles out. If foam rises, pause briefly and continue slowly. Pouring the wine before the juice is an easy way to reduce overflow and make a tidy drink.
Scale by volume, not by bottle count. The base ratio is one part sparkling wine to one part orange juice. To make a smaller or larger batch, measure equal volumes of each. For a crowd, keep the two components separate until just before serving so guests get a fresher, fizzier drink.

Serving Suggestions

Serve mimosas in chilled champagne flutes, narrow wine glasses, or small stemmed glasses. Flutes show off the bubbles and help the drink stay sparkling, while wine glasses are easier to fill and let the orange aroma come through. A 6-ounce (177 ml) serving is a practical brunch pour: it leaves room at the top of the glass and is large enough to enjoy without topping it up repeatedly.

This drink pairs naturally with a brunch spread that includes both savory and lightly sweet foods. Try it with an omelet, quiche, smoked salmon, toast, fresh fruit, or pastries. For a buffet, place the juice and sparkling wine in separate chilled carafes or bottles, with a small measure beside them so guests can mix their own. Keep the wine cold between pours and open only as much as you expect to serve soon.

If serving a group, label the sparkling wine clearly and offer a nonalcoholic option alongside it, such as chilled orange juice topped with sparkling water. Keep drinks and juice out of direct sun, and return perishable ingredients to the refrigerator promptly. This is especially helpful at a long brunch where guests may be serving themselves over time.

Variations

Adjust the ratio. For a fruitier, milder drink, use two parts orange juice to one part sparkling wine. For a drier, more wine-forward mimosa, use two parts sparkling wine to one part juice. The equal-parts version in the recipe is a dependable starting point, but juice sweetness and personal preference vary, so make one small glass first if you are deciding on a ratio for a party.

Use another sparkling wine. Brut Champagne works well, but Champagne is not necessary for a good mimosa. Dry cava, crémant, or another dry sparkling wine provides a similar crisp contrast to the juice, often at a different price point. Avoid a very sweet sparkling wine unless you specifically want a sweeter drink. Prosecco can also be used; because styles vary, taste the finished drink before adding extra juice.

Make it with bottled juice. Pasteurized orange juice is a useful substitute when fresh oranges are unavailable or when you want a consistent flavor. Choose pulp-free juice for a smooth texture or pulp-on juice for a more substantial, freshly squeezed feel. If the bottled juice is especially sweet, use a dry wine and try the one-to-one ratio before changing anything else.

Add a small flavor accent. A teaspoon of lemon juice can sharpen a particularly sweet batch, while a splash of cranberry or grapefruit juice changes the color and adds tartness. Keep additions modest so orange remains the main flavor. For a garnish, use a thin orange wheel or a narrow strip of peel; avoid squeezing peel over the glass if you do not want its more pronounced aromatic oils.

Offer a nonalcoholic version. Replace the sparkling wine with chilled sparkling water or a nonalcoholic sparkling wine, using the same volume to start. Sparkling water makes a lighter, less wine-like drink, while nonalcoholic sparkling wine is generally closer in aroma and structure. Add the bubbles just before serving, since they fade after mixing.

Storage and Reheating

Mimosas are best mixed immediately before serving; they are not a make-ahead cocktail because the sparkling wine gradually loses its carbonation. If you have a mixed remainder, cover it and refrigerate it within 2 hours. It will generally be safe to keep refrigerated for up to 24 hours, but the fizz and fresh texture will diminish, so it may taste flatter the next day. Do not leave a pitcher at room temperature for longer than 2 hours, or longer than 1 hour in temperatures above 90°F (32°C).

For better results, store leftover orange juice and sparkling wine separately. Refrigerate freshly squeezed juice in a clean, covered container and use it within 2–3 days; follow the package date and storage instructions for pasteurized juice. Reseal sparkling wine with a suitable sparkling-wine stopper and refrigerate it, then use it as soon as possible while it still has bubbles. Do not freeze a mixed mimosa, and do not reheat it; warming it would spoil the refreshing character and remove its carbonation.

Frequently Asked Questions

What is the best ratio of mimosa to orange juice?
The recipe uses equal parts sparkling wine and orange juice, a balanced starting point that is easy to measure. Use more juice for a fruitier, softer drink or more wine for a drier, more sparkling result. For a gathering, mix a test glass before choosing a ratio for a full pitcher.

Should I pour the orange juice or sparkling wine first?
Pour the sparkling wine first, then add the juice slowly. This order usually gives you better control over foam and makes it easier to divide the ingredients evenly. Tilt the glass as you pour and avoid vigorous stirring so the bubbles last longer.

Can I make mimosas with bottled orange juice?
Yes. Chilled pasteurized orange juice works well and saves the time of squeezing fruit. Pick a juice with a flavor and sweetness you like, then adjust the wine-to-juice ratio if needed. Pulp-free juice creates a smoother drink; pulp-on juice gives it a more textured finish.

Can I mix a pitcher ahead of time?
You can combine the ingredients shortly before serving, but a pitcher will lose carbonation faster than separate bottles and glasses. For the freshest result, chill the components in advance and mix in small batches as needed. If you do prepare a pitcher, keep it refrigerated and serve it promptly rather than making it hours ahead.

Do I need Champagne to make a mimosa?
No. Champagne is one option, but any dry sparkling wine can work. Cava and crémant are common alternatives, and other dry sparkling wines can also suit the recipe. The key is choosing a wine that is not so sweet that it makes the orange juice taste heavy.

How do I make one mimosa?
Measure 3 ounces (90 ml) chilled sparkling wine and 3 ounces (90 ml) chilled orange juice into a glass, pouring the wine first. Garnish with a small orange slice if you like. This keeps the recipe’s equal-parts balance and makes one serving without needing to calculate a batch.

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