Mimosa Recipe for Parties: A Simple Batch Guide

A mimosa is a sparkling cocktail made with orange juice and sparkling wine, served cold in a flute or other small glass. This party-ready recipe makes eight drinks, with a simple pitcher method and a glass-by-glass option so you can keep the bubbles lively as guests arrive.

Ingredients

3 cups (710 ml) cold orange juice, preferably pulp-free or lightly pulpy to suit your preference
1 bottle dry sparkling wine, 750 ml (about 3 1/8 cups), thoroughly chilled
1 medium orange, about 5 oz (140 g), washed and cut into thin half-moons or small wedges, for garnish (optional)

Choose a dry sparkling wine labeled brut or extra-dry if you want a crisp drink; the orange juice supplies plenty of sweetness. Cava, prosecco, and other dry sparkling wines work well, so there is no need to use an expensive bottle. If you prefer a sweeter mimosa, choose a sweeter sparkling wine or use a little less juice rather than adding sugar to the pitcher.

Instructions

Chill the ingredients and glasses. Start with cold juice and wine so the finished drinks are refreshing without needing ice. If the glasses are not already cold, chill them briefly in the refrigerator while you prepare the garnish. Wash the orange, pat it dry, and cut it into thin slices or wedges.
Choose a serving method. For individual drinks, set out eight glasses and plan on about 3 oz (90 ml) of orange juice and 3 oz (90 ml) of sparkling wine per glass. For a pitcher, use a clean vessel that holds at least 2 quarts (1.9 L), leaving a little room at the top to reduce splashing.
Pour in the juice first. Divide the orange juice among the glasses, or pour all of it into the pitcher. Pouring juice first makes it easier to control the final ratio and helps avoid an overly foamy pour.
Add the sparkling wine gently. Slowly pour the chilled wine into each glass or down the inside of the pitcher. Aim for roughly equal parts juice and wine. In a pitcher, give the mixture just one gentle turn with a long spoon if needed; vigorous stirring knocks out carbonation.
Garnish and serve right away. Add an orange wedge or half-moon to each glass, either on the rim or dropped in. If using a pitcher, pour promptly into glasses rather than leaving the drink to sit while guests serve themselves. Keep the remaining wine chilled and top up the pitcher in smaller batches as needed.

The proportions are flexible: the classic starting point is equal parts orange juice and sparkling wine. For a lighter, less sweet drink, use about 2 parts wine to 1 part juice; for a softer, juice-forward glass, reverse that proportion. The amounts above provide a balanced equal-parts batch and leave a small margin for variations in pouring.

Tips

Keep both main ingredients cold. Refrigerate the wine and juice well ahead of serving, ideally overnight if they are starting at room temperature. Cold ingredients preserve the crisp feel of the cocktail and avoid watering it down. If you need a quick chill, put the sealed bottle in an ice-and-water bath and follow the bottle’s handling guidance; do not put a sealed bottle in a freezer and forget it.
Choose juice to match the texture you like. Pulp-free orange juice gives a smooth, clear-looking pour, while juice with pulp makes a fuller, cloudier drink. Freshly squeezed juice is welcome, but strain it if you want a smoother texture. If the juice is very tart, adjust the wine-to-juice ratio rather than adding a lot of sweetener.
Pour slowly and avoid shaking. Sparkling wine foams when poured quickly, especially into a narrow glass or a pitcher with juice already in it. Tilt each glass slightly and pour down its side. Never shake the ingredients together; it can cause a messy overflow and releases the carbonation that gives the drink its lift.
Do not use ice in the pitcher. Ice melts and dilutes the batch as it sits. Chill the glasses, juice, and wine instead. If guests want ice, offer it separately so each person can add it to a glass just before drinking.

Serving Suggestions

Serve mimosas as a brunch cocktail with a buffet of egg dishes, pastries, fruit, or savory breakfast foods. Their bright citrus flavor also suits a light lunch spread with salads, smoked salmon, or small sandwiches. Set out water and nonalcoholic drinks alongside the wine so guests have choices throughout the gathering. This recipe is an alcoholic drink for adults of legal drinking age; drink responsibly.

For a polished but low-effort setup, arrange chilled glasses, a small plate of orange garnishes, and a bottle opener near the serving area. If guests are pouring their own drinks, keep the juice and wine in separate chilled carafes and let them combine the ingredients in the glass. That approach takes a little more space, but it keeps the wine bubbly for longer than a large premixed pitcher.

For a seated meal, pour each drink just before serving and use a modest garnish so it does not get in the way of sipping. For a casual gathering, use stemless wine glasses if flutes are not available; any clean glass that holds about 6 oz (180 ml) works. Avoid filling glasses to the brim, since a small gap makes the drink easier to carry and leaves room for foam.

Variations

Make it less sweet: Use 2 parts dry sparkling wine to 1 part orange juice, or select a drier wine. This gives you a more wine-forward cocktail and a lighter citrus note. Keep the same ingredients and pour the chosen ratio directly into each glass, which makes it easy to accommodate guests with different preferences.

Try another citrus juice: Substitute up to half of the orange juice with fresh grapefruit juice, tangerine juice, or blood orange juice. Grapefruit brings a pleasantly bitter edge, while tangerine tends to taste sweeter and blood orange gives a deeper color. Start with a small pitcher or make individual glasses first, since the acidity and sweetness vary from fruit to fruit.

Use a nonalcoholic sparkling drink: Replace the sparkling wine with chilled nonalcoholic sparkling wine or plain sparkling water. Nonalcoholic sparkling wine tends to keep a closer wine-like flavor; sparkling water makes a lighter, less complex drink. Add the bubbly substitute at the last moment so it retains its carbonation, and taste before pouring because some nonalcoholic wines are sweetened.

Offer a garnish bar: Put out orange slices, thin lemon wheels, and a few clean fresh mint leaves for guests to choose from. Garnishes add aroma and visual contrast, but they should not sit in a large pitcher for a long time because citrus pith can add a bitter flavor. Keep the core orange-and-sparkling-wine recipe unchanged if you want a familiar option alongside the custom glasses.

Make a smaller batch: For four drinks, use 1 1/2 cups (355 ml) orange juice and about 1 1/2 cups (355 ml) sparkling wine. Keep the same equal-parts ratio, then refrigerate the remaining wine promptly with its stopper in place. This is useful when the gathering is small or when you want to avoid having a large pitcher lose its bubbles.

Storage and Reheating

Mimosas are best mixed just before serving. Once juice and sparkling wine are combined, carbonation starts to fade, so the drink is most lively during the first hour. A premixed batch can be covered and refrigerated if necessary, but expect it to be noticeably less fizzy; for the best quality, use it within 24 hours and follow the juice package’s storage instructions. Do not leave a pitcher sitting out for more than 2 hours; refrigerate it sooner, especially in a warm room.

If you have leftover ingredients rather than a mixed batch, return the sparkling wine to the refrigerator with a sparkling-wine stopper fitted securely, and refrigerate the juice in its original sealed container or a clean covered container. Follow the juice label for its use-by guidance after opening. Discard juice that smells or looks off, and do not try to revive stale, flat mimosas by heating them. There is no reheating step for this drink; warming it would remove its refreshing character and carbonation.

Frequently Asked Questions

What is the best ratio of orange juice to sparkling wine?
The most familiar balance is 1 part orange juice to 1 part sparkling wine, which is the ratio used here. It is a starting point, not a strict rule: use more wine for a drier drink or more juice for a sweeter, fruitier one. If you are serving a crowd, let people adjust their own glasses rather than changing the whole pitcher.

Which sparkling wine works best for mimosas?
A dry sparkling wine is a practical choice because orange juice already contributes sweetness. Brut prosecco, cava, and other dry sparkling wines all work. Choose a bottle you enjoy drinking on its own, but an expensive bottle is unnecessary; the citrus juice becomes a prominent part of the flavor.

Can I make mimosas in advance?
You can chill the wine, juice, glasses, and garnishes in advance, but wait to combine the wine and juice until serving time. A fully mixed pitcher is convenient, yet it loses carbonation as it stands. If you need self-serve drinks for a longer event, keep the components cold and separate, then refill the pitcher in small batches.

Can I use frozen orange juice concentrate?
Yes. Thaw and dilute the concentrate according to its package directions before measuring the 3 cups (710 ml) of juice. Do not use undiluted concentrate as the full juice measure, since its flavor will be much stronger and sweeter than regular orange juice. Chill the prepared juice before mixing.

How do I keep a pitcher from going flat?
Keep the ingredients thoroughly chilled, add the sparkling wine slowly, and mix only shortly before guests are ready to drink. Do not add ice or stir repeatedly. For a long party, make half-batches and top up with fresh sparkling wine and juice instead of leaving one large pitcher out.

Can I make a mimosa without alcohol?
Yes. Replace the wine with nonalcoholic sparkling wine for a closer approximation, or use chilled sparkling water for a simpler citrus spritz. Add either substitute immediately before serving, because the bubbles fade over time. Taste the drink first, since nonalcoholic sparkling wines can vary in sweetness and flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).