Mimosa Recipe: Champagne and Orange Cocktail

A mimosa is a sparkling cocktail made by combining chilled Champagne or other sparkling wine with orange juice, usually in equal parts and served cold. It is a familiar brunch drink, though its precise origin is disputed. This cocktail is for adults of legal drinking age; enjoy it responsibly.

Ingredients

1 standard bottle (750 ml; about 3 1/4 cups) dry Champagne or other sparkling wine, well chilled
3 cups (720 ml) chilled orange juice, preferably fresh-squeezed and strained
1 medium orange (about 130 g), optional, for thin slices or twists to garnish

Instructions

Chill the ingredients and glasses. Use sparkling wine and orange juice that are already cold; cold ingredients help the drink stay refreshing and keep its bubbles longer. If you have time, chill the flutes or small wine glasses too. Set out a measuring cup or jigger if you want to pour equal portions consistently.
Prepare the garnish. If using it, rinse and dry the orange, then cut a few thin slices or use a vegetable peeler to make narrow strips of zest. Keep the garnish simple: a large wedge can crowd a flute and make the drink harder to sip.
Pour the sparkling wine first. Divide the bottle among six glasses, using about 4 oz (120 ml) per glass. Pour slowly down the inside of each tilted glass to limit foaming. Starting with wine makes it easier to control the fizz and reduces the chance of a foamy spill when the juice goes in.
Add the orange juice and serve. Pour about 1/2 cup (120 ml) of chilled juice into each glass for a balanced, equal-parts mimosa. Add it gently, then give each drink one light turn with a bar spoon only if the layers look uneven. Garnish if desired and serve right away; avoid vigorous stirring, which quickly knocks out carbonation.

Tips

Choose a dry sparkling wine. Champagne is made in France, but it is not essential for a good mimosa. A dry (Brut) Cava, Crémant, or Prosecco is a practical substitute. Champagne and Cava tend to bring a crisp, toasty character; Prosecco is often fruitier. Skip sweeter styles unless you want a sweeter cocktail, since orange juice already contributes sweetness.
Use cold, good-tasting juice. Fresh-squeezed juice gives a bright, fragrant flavor. Strain it if you prefer a smooth drink, or leave a little pulp for a more substantial texture. Carton juice works well too; choose one you enjoy drinking on its own. Avoid warm juice, which dulls the cold, sparkling finish.
Pour gently and do not add ice. Ice melts into the cocktail, diluting the juice and wine, while a hard pour or vigorous stir releases bubbles. Chill the glasses and ingredients instead. If the drink foams, pause briefly before adding more juice rather than topping it up quickly.
Adjust the ratio to taste. Equal parts make a classic, balanced mimosa. For a drier, more wine-forward drink, use 5 oz (150 ml) sparkling wine and 3 oz (90 ml) juice. For a fruitier version, reverse those amounts. Keep the total pour comfortable for the glass so there is room for bubbles and a garnish.

Serving Suggestions

Serve mimosas immediately after mixing in Champagne flutes, tulip glasses, or small wine glasses. Flutes make the bubbles easy to see, while a tulip-shaped glass gives the orange aroma a little more room. A standard serving in this recipe is about 8 oz (240 ml), so smaller glasses are useful if the drink is part of a long brunch or alongside several other beverages.

For a gathering, chill the wine, juice, and glasses in advance, then mix each drink as guests are ready. You can also set out the two ingredients separately with a small measuring cup so people can choose their preferred ratio. Keep the bottle on ice or in a refrigerator between pours, and do not leave the juice or assembled drinks sitting out for an extended period.

Mimosas pair naturally with savory brunch foods such as eggs, quiche, breakfast potatoes, smoked salmon, and crisp bacon, as well as lighter options like fruit, pastries, and yogurt. Since the cocktail is sweet-tart and bubbly, it works especially well with rich or salty dishes. Offer water and nonalcoholic drinks alongside it, and make sure guests have a safe way home.

Variations

Make it less sweet: Use a dry sparkling wine and replace some of the orange juice with fresh grapefruit juice. Start with 3 oz (90 ml) orange juice and 1 oz (30 ml) grapefruit juice per glass, then adjust to taste. Grapefruit adds a sharper, slightly bitter note, so it will not taste exactly like the classic version.

Try another citrus: Substitute blood orange juice for some or all of the regular orange juice when it is available. It gives the drink a deeper color and a berry-like citrus note. Pink grapefruit or tangerine juice also works, though each changes the sweetness and acidity; taste the juice before mixing and use a dry wine if it is especially sweet.

Make a nonalcoholic version: Replace the sparkling wine with chilled nonalcoholic sparkling wine or plain sparkling water. Nonalcoholic sparkling wine keeps more of the wine-like flavor, while sparkling water makes a lighter, simpler drink. Add the bubbles just before serving and use the same approximate equal-parts ratio, adjusting the juice to taste.

Serve a pitcher: For a small group, combine the ingredients in a chilled pitcher shortly before serving, keeping the same one-to-one ratio. Pour slowly and avoid stirring more than once or twice. A pitcher is convenient, but it loses carbonation faster than individually mixed drinks, so prepare only what guests are likely to drink promptly.

Storage and Reheating

A mimosa is best mixed just before serving. Once the sparkling wine and juice are combined, the bubbles fade quickly; refrigeration can slow that loss but cannot restore the fizz. If you have leftovers, cover the pitcher or transfer the drink to a sealed bottle, refrigerate it within 2 hours, and use it within 24 hours for the best remaining quality. Expect it to be flatter, and do not leave a juice-based drink at room temperature for more than 2 hours.

For better results, store the components separately. Keep orange juice refrigerated and follow the storage directions on its package; fresh-squeezed juice is best used within 24 to 48 hours. Recap opened sparkling wine with a sparkling-wine stopper and refrigerate it, aiming to use it within 1 to 3 days for the best carbonation. Do not freeze the assembled cocktail, and do not reheat it; heat would remove the refreshing character and carbonation.

Frequently Asked Questions

What is the best ratio for a mimosa?
The classic starting point is equal parts sparkling wine and orange juice. This recipe uses about 4 oz (120 ml) of each per glass. If you prefer to taste more wine, use a little less juice; if you want more fruit flavor, add more juice. The sweetness of the juice and wine can vary, so small adjustments are useful.

Does a mimosa have to be made with Champagne?
No. Champagne is a type of sparkling wine, but a dry Cava, Crémant, or Prosecco can also make a good mimosa. Use a Brut or similarly dry style to balance the juice. There is no need to choose an expensive bottle for a mixed drink, but the wine should be pleasant enough to drink by itself.

Should I use fresh or bottled orange juice?
Either works. Fresh-squeezed juice tends to taste more aromatic and lively; strain it if you want a smooth texture. Bottled or carton juice is convenient and consistent, especially when making several drinks. Chilled, not-from-concentrate juice can be a useful middle ground. Avoid juice that tastes overly sweet or bitter to you.

Can I mix mimosas ahead of time?
It is better to prepare the ingredients ahead and combine them at serving time. Measure the juice and chill the glasses, but keep the sparkling wine sealed until you are ready to pour. If you must mix a pitcher, do it shortly before guests drink it; the longer it sits, the more carbonation it loses.

Can I make a mimosa without alcohol?
Yes. Use nonalcoholic sparkling wine for a closer substitute, or use chilled sparkling water for a lighter orange spritz. Both options work with the same general ratio, though sparkling water has a more neutral flavor. Pour the bubbles gently and serve immediately so the drink stays lively.

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