Mimosa With Grenadine: A Bright Brunch Cocktail Recipe

A mimosa with grenadine is a sparkling brunch cocktail made with dry bubbly, orange juice, and a small pour of ruby-red pomegranate syrup. The grenadine adds a sweet-tart note and a sunset color; serve it cold in flutes or wine glasses, and mix each glass just before serving. This drink is for adults of legal drinking age; enjoy it responsibly.

Ingredients

2 cups (480 ml) chilled dry sparkling wine, such as Champagne, cava, or prosecco; you will pour about ½ cup (120 ml) per glass.
1 cup (240 ml) chilled orange juice, preferably pulp-free for a smooth pour.
4 tablespoons (60 ml) grenadine, or 1 tablespoon (15 ml) for each glass.
4 thin orange half-wheels, about ⅛ inch (3 mm) thick, optional for garnish.
4 cocktail cherries (about 20 g total), optional for garnish.

Instructions

Set up the glasses. Arrange four clean champagne flutes or small wine glasses on a tray. Have the chilled orange juice, sparkling wine, and grenadine within reach. Allow about 2 minutes to set out the glasses and, if using them, prepare the orange and cherries. Chilled ingredients help the drink stay lively without needing ice, which would dilute the flavor.
Add the grenadine. Measure 1 tablespoon (15 ml) of grenadine into the bottom of each glass. If you prefer a subtler red color or a less sweet drink, start with 2 teaspoons (10 ml) per glass and add more after tasting. Measuring is more reliable than an unhurried free pour: grenadine is concentrated and can quickly dominate the orange and wine.
Pour in the orange juice. Divide the 1 cup (240 ml) of juice evenly among the glasses, using about ¼ cup (60 ml) per serving. Pour it gently over the grenadine. The syrup may remain at the bottom or begin to blend into the juice; either result is fine. There is no need to stir at this stage.
Top with sparkling wine. Slowly pour about ½ cup (120 ml) of sparkling wine into each glass, stopping below the rim to leave room for bubbles and garnish. Tilt the glass slightly and pour down its inside wall if the wine is especially foamy. This step takes about 2 minutes for four drinks. Pouring gently helps preserve carbonation and reduces the chance of a foamy overflow.
Garnish and serve right away. Add an orange half-wheel to each rim or drop one cocktail cherry into each glass. If you want the color layered, leave the drinks as poured; for an even pink-orange color, give each one a single gentle stir with a long spoon. Plan about 1 minute for this final step. Serve while the wine is still fizzy.

Tips

Use cold ingredients, not ice. Refrigerate the wine and juice before mixing so the cocktail is refreshing without watering down. If you have forgotten to chill them, place the unopened wine and juice in an ice-water bath for about 15 to 20 minutes, checking that the wine does not freeze. Avoid putting ice cubes into the finished glasses unless you specifically want a diluted drink.
Choose a dry sparkling wine. Brut or extra-dry styles balance the juice and syrup best. Very sweet sparkling wine combined with grenadine can taste cloying. Champagne is a region-specific sparkling wine and can be costly; cava or prosecco is a practical alternative, with small differences in aroma and flavor. A dry alcohol-free sparkling wine also works for a nonalcoholic version.
Check the grenadine label and adjust the pour. Grenadine is traditionally associated with pomegranate, but ready-made versions vary in sweetness and fruit character. A pomegranate syrup with a sharp, fruity flavor gives a more pronounced tang; a sweeter red syrup makes the drink softer and sweeter. If your syrup is very sweet, begin with less and taste before adding more.
Keep the bubbles for the last moment. Assemble the drinks shortly before serving rather than mixing a pitcher far in advance. Measure the juice and syrup ahead if you like, but add sparkling wine only when guests are ready. Do not shake the cocktail: shaking a carbonated drink can cause it to foam over and lose its fizz.

Serving Suggestions

Serve this cocktail as a welcome drink at brunch, a holiday breakfast, or a relaxed celebratory meal. Its citrus and berry-like sweetness pair well with savory foods that have some salt or richness, such as a vegetable frittata, smoked salmon on toast, breakfast potatoes, or a savory pastry. It also suits fruit salad, pancakes, and lightly sweet pastries, though a very sugary menu can make the glass taste sweeter by comparison.

Use champagne flutes when you want a narrow, elegant presentation and a slower release of bubbles, or choose small wine glasses if you prefer room for a generous garnish. A clear glass shows off the red syrup settling beneath the orange and sparkling wine. Set out the ingredients separately if guests are arriving over a longer period, then build each drink as it is requested. For a buffet, pour only a few at a time so later servings do not sit flat.

Variations

Make it less sweet: Reduce the grenadine to 2 teaspoons (10 ml) per glass and use a dry sparkling wine. Taste before adding more syrup. You can also replace a tablespoon of orange juice with fresh lemon juice for a sharper citrus edge, though the result will taste less like a classic orange mimosa.

Try another juice: Blood-orange juice makes a deeper-colored drink with a slightly more distinctive citrus flavor. Pineapple juice gives a rounder, sweeter result, while grapefruit juice makes the cocktail more tart. Keep the juice quantity at about ¼ cup (60 ml) per serving and adjust the grenadine a little at a time, since different juices vary in sweetness and acidity.

Make a nonalcoholic version: Use ½ cup (120 ml) chilled nonalcoholic sparkling wine or sparkling white grape juice in place of the wine. Since grape-based alternatives can be sweeter, begin with 2 teaspoons (10 ml) of grenadine per glass and taste. Another option is plain sparkling water, which gives a lighter, less wine-like drink; add a small splash of extra orange juice if you want more fruit flavor.

Serve it layered: Pour the grenadine first, add the orange juice slowly, and finish with sparkling wine. The syrup’s density may create a red-to-orange gradient, especially if the ingredients are cold and the drink is not stirred. The layers naturally soften as the bubbles move, so treat the color as a momentary presentation rather than something that must remain separate.

Scale up for a small group: Multiply the ingredient amounts by the number of guests, but mix the sparkling wine into the juice and grenadine only shortly before serving. For eight servings, use 4 cups (960 ml) sparkling wine, 2 cups (480 ml) orange juice, and ½ cup (120 ml) grenadine. Pour gently into individual glasses rather than stirring vigorously in a pitcher.

Storage and Reheating

This cocktail is best immediately after mixing because its bubbles fade and the juice and syrup can settle. If a finished drink is left over, cover it and refrigerate it within 2 hours; drink it within 24 hours for the best quality. It will be safe to handle as a chilled leftover when promptly refrigerated, but it will be noticeably less fizzy, so it is usually better to make a fresh glass than to save a mixed serving. Do not leave it at room temperature for an extended period.

Keep leftover orange juice refrigerated according to its package directions, and close and refrigerate the grenadine after opening if its label calls for it. An opened bottle of sparkling wine can be recapped with a sparkling-wine stopper and refrigerated; use it within a few days for better carbonation, following the bottle’s storage guidance. Reheating is not appropriate for this drink. To serve more later, pour a fresh portion from chilled ingredients rather than warming or trying to restore a flat cocktail.

Frequently Asked Questions

What does grenadine add to a mimosa?

Grenadine adds sweetness, a mild tart fruit note, and a red color that blends with orange juice into a pink or sunset-orange drink. The exact flavor depends on the syrup. Since it can be sweet, measure a small amount first and adjust to taste instead of pouring in a large splash.

Can I use Champagne, prosecco, or cava?

Yes. Any dry sparkling wine works, and the choice mainly changes the aroma and flavor. Champagne is made in its namesake French region, while prosecco and cava have their own styles and origins. For this recipe, choose a bottle you enjoy drinking and avoid an especially sweet style if you want the grenadine and orange to stay balanced.

Should I stir a mimosa with grenadine?

Stirring is optional. Leave the drink untouched for a layered look, or stir it once gently if you prefer the grenadine distributed evenly. Avoid vigorous stirring, which releases bubbles. If you are serving several glasses, you can let guests stir their own just before drinking.

Can I make a pitcher ahead of time?

You can measure the orange juice and grenadine into a covered pitcher and refrigerate that mixture ahead, but wait to add the sparkling wine until just before serving. Adding it early makes the drink lose carbonation. Pour the wine in slowly, give the mixture one gentle stir if needed, and serve promptly.

How do I keep the drink from being too sweet?

Use a brut or other dry sparkling wine, begin with 2 teaspoons (10 ml) of grenadine per glass, and taste before adding more. Unsweetened orange juice can also help keep the flavor balanced. If the drink is already mixed and tastes too sweet, add a little more dry sparkling wine rather than extra syrup or juice.

Can I use bottled orange juice?

Yes. Chilled bottled orange juice is convenient and works well; pulp-free juice gives a smoother texture, while juice with pulp makes the drink thicker and more textured. Freshly squeezed juice is another option, but strain it if you want a clear, light-bodied cocktail. Keep the total amount close to ¼ cup (60 ml) per glass.

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