Mimosa Recipe with Grand Marnier for Brunch Cocktail

A Grand Marnier mimosa is a chilled brunch cocktail made with sparkling wine, orange juice, and a small pour of the cognac-based orange liqueur. The liqueur gives the classic mimosa a deeper citrus aroma and a gently sweet finish; this version is balanced for four glasses and comes together just before serving. This drink is for adults of legal drinking age; enjoy responsibly.

Ingredients

2 cups (475 ml) chilled brut sparkling wine, such as Champagne, Prosecco, or Cava
1 cup (240 ml) chilled fresh orange juice, about 4 to 5 medium oranges
2 tablespoons (30 ml) Grand Marnier
4 thin orange half-wheels, about 40 g total, for garnish (optional)

Instructions

Chill the ingredients and glasses. Use sparkling wine and orange juice that are already cold so the drink stays lively without ice. If you want chilled glasses, place four clean champagne flutes or small wine glasses in the refrigerator while you measure the ingredients. The recipe time assumes the wine and juice are chilled ahead of time.
Prepare the juice. If using whole oranges, wash and dry them, then squeeze enough to measure 1 cup (240 ml). Strain out seeds and, if you prefer a smooth mimosa, most of the pulp. A little pulp is fine, but a very pulpy juice can make the drink feel heavier and can settle at the bottom of the glass.
Measure the Grand Marnier and juice. Pour 2 tablespoons (30 ml) of Grand Marnier and 1 cup (240 ml) of orange juice into a small jug. Stir gently to combine. Mixing these first helps distribute the liqueur evenly when you pour the drinks, rather than leaving one glass noticeably stronger than another.
Divide the citrus mixture. Pour about 1/4 cup (60 ml) of the orange juice and liqueur mixture into each of four glasses. For a more precise pour, divide it into equal portions with a measuring cup or small jigger. Keep the glasses steady and leave enough room at the top to add sparkling wine without overflowing.
Top with sparkling wine. Slowly pour 1/2 cup (120 ml) of chilled sparkling wine into each glass, aiming the stream down the inside wall. This gentler pour helps preserve the bubbles and reduces foaming. The wine and juice will mingle on their own; if needed, give each glass one slow turn with a bar spoon, but do not stir vigorously.
Garnish and serve at once. Add an orange half-wheel to each rim or float it on the surface. Serve while the sparkling wine is still effervescent. If making the drinks at a brunch table, keep the bottle and juice chilled and assemble each round shortly before guests are ready to drink.

Tips

Choose a dry sparkling wine. Brut is a dependable choice because Grand Marnier and orange juice both add sweetness. A sweeter sparkling wine can make the finished mimosa taste syrupy, especially if the oranges are very ripe. Extra brut also works for a drier drink; avoid using an expensive bottle, since the orange and liqueur will soften its more delicate flavors.
Use fresh juice when convenient, not as a requirement. Freshly squeezed juice has a bright, fragrant character, but a good-quality, unsweetened pasteurized orange juice is a practical substitute. If using packaged juice, choose one without added sugar and taste it before mixing. A very sweet juice may call for slightly less Grand Marnier or a drier sparkling wine.
Keep everything cold without adding ice. Ice melts into the drink and dilutes the citrus and wine. Chill the unopened bottle and juice in advance, and use refrigerated glasses if you have room. If the bottle is not cold yet, an ice bucket is a faster option than putting it in the freezer and forgetting it there.
Pour sparkling wine slowly and open the bottle carefully. Tilt each glass slightly as you pour, then bring it upright as the foam settles. When opening the bottle, point it away from people, hold the cork firmly, and turn the bottle rather than pulling the cork sharply. That helps control the pressure and keeps the wine from spilling.

Serving Suggestions

Serve these mimosas in champagne flutes for a classic, slim presentation, or use small white-wine glasses if you want more room for the orange aroma. A 6- to 8-ounce (180- to 240-ml) glass gives the drink enough space for bubbles and a garnish without making the pour feel skimpy. Since this recipe makes four balanced servings, multiply the ingredients evenly for a larger gathering and keep the wine cold until the last moment.

The citrus and sparkling wine pair naturally with savory brunch foods. Offer the drinks alongside a vegetable frittata, smoked salmon on toast, eggs, breakfast potatoes, or a simple plate of pastries and fresh fruit. For a spread with rich or salty dishes, the dry bubbles and orange flavor provide a bright contrast. For a lighter menu, pair a glass with yogurt, granola, or fruit salad. Put the orange garnish on just before serving so it looks fresh and does not interfere with the bubbles.

If guests are arriving at different times, set out chilled juice and a measured amount of Grand Marnier in a small pitcher, then add sparkling wine to individual glasses as needed. That approach is easier than pouring a full pitcher in advance and keeps each serving effervescent. You can also offer the base and wine separately so guests can choose a little more or less juice, while keeping the proportions easy to adjust.

Variations

Make it more or less liqueur-forward. The recipe uses 1/2 tablespoon (7.5 ml) of Grand Marnier per glass. For a subtle orange-liqueur note, reduce that to 1 teaspoon (5 ml) per drink and replace the difference with orange juice. To make the liqueur more prominent, use 2 teaspoons (10 ml) per glass, but taste before increasing further: the drink can become sweet and spirit-forward quickly. Keep the total amount of citrus mixture close to 1/4 cup (60 ml) per glass for a similar balance.

Try another sparkling wine. Prosecco tends to taste fruitier, while Cava is often crisp and dry; Champagne is also suitable if you have it. Choose a dry style rather than a sweet one, and avoid sparkling wines with strong added flavors that compete with the orange. The exact result will vary by bottle, so taste the juice and wine separately before deciding whether the drink needs a touch more juice or liqueur.

Add a small citrus accent. A little finely grated orange zest can make the aroma more vivid. Use only the colored outer zest, not the bitter white pith, and add a pinch to the juice mixture before dividing it among glasses. A thin lemon twist is another option for a sharper, less sweet impression. Keep the amount restrained so the Grand Marnier remains part of the flavor rather than being overwhelmed by extra citrus.

Make a nonalcoholic version. Replace the sparkling wine with chilled nonalcoholic sparkling wine or plain sparkling water, and omit the Grand Marnier. For an orange-liqueur-like aroma without alcohol, stir a small amount of orange syrup into the juice and taste as you go; it will be sweeter and less complex than Grand Marnier, so use a dry sparkling alternative if possible. Keep nonalcoholic and alcoholic bottles clearly separate when serving a mixed group.

Storage and Reheating

A mimosa is best assembled and served immediately. Once sparkling wine meets orange juice, the bubbles begin to fade, and the drink loses its fresh, lively texture. For the best quality, do not make the finished glasses hours ahead. If you are hosting, prepare the juice and measure the liqueur before guests arrive, then add the wine just before serving.

Refrigerate fresh orange juice promptly, and do not leave it at room temperature for more than 2 hours. Store it in a clean, covered container in the refrigerator and use it within 3 to 4 days, or follow the shorter use-by guidance on packaged juice. Keep opened sparkling wine sealed with a suitable sparkling-wine stopper and refrigerated; it is usually most enjoyable within 1 to 3 days, though it may lose some fizz sooner.

If you have leftover mixed mimosa, cover it and refrigerate it within 2 hours. It can be kept cold for up to 24 hours, but expect it to be much less bubbly and less appealing than a freshly poured drink. Do not add ice to revive it, and do not reheat it; this is a chilled cocktail. Leftover juice and wine are better stored separately when possible, then used in fresh servings while they remain in good condition.

Frequently Asked Questions

Does Grand Marnier make a mimosa stronger?
Yes. It adds an alcoholic liqueur to the sparkling wine, as well as a concentrated orange flavor and sweetness. This recipe uses 2 tablespoons (30 ml) total for four servings, so each glass gets a modest amount. The exact alcohol content depends on the sparkling wine and liqueur, and the drink should not be treated as nonalcoholic just because it contains juice.

Can I make a pitcher of Grand Marnier mimosas?
You can combine the orange juice and Grand Marnier in a pitcher, but wait to add the sparkling wine until serving. For eight glasses, use 4 cups (950 ml) sparkling wine, 2 cups (475 ml) orange juice, and 4 tablespoons (60 ml) Grand Marnier. Chill the juice mixture, pour in the wine gently just before serving, and avoid vigorous stirring so you keep as much fizz as possible.

What is the best ratio for a mimosa with Grand Marnier?
This recipe uses 2 parts sparkling wine to 1 part orange juice, plus 1/2 tablespoon (7.5 ml) of Grand Marnier per glass. It makes a bright, lightly sweet drink without letting the liqueur take over. If you prefer a more wine-forward mimosa, use a little less juice; if you prefer a softer, fruitier drink, add a small splash more juice and keep the sparkling wine dry.

Can I use bottled orange juice?
Yes. Chilled, unsweetened bottled orange juice works well, especially when it is not heavily processed for a long shelf life. Pulp-free juice gives the smoothest texture, while juice with pulp tastes more substantial and may settle between pours. Shake or stir the juice before measuring, and avoid juice with added sweetener because the Grand Marnier already contributes sweetness.

Can I make the mimosas ahead for a party?
Prepare the juice and Grand Marnier mixture a few hours ahead and keep it covered in the refrigerator, but do not add the sparkling wine until the glasses are being served. This preserves the carbonation and lets you pour consistent servings quickly. If you need to serve a crowd, work in small batches rather than filling a large pitcher long before guests are ready.

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