OJ and Champagne Mimosa Recipe: A Simple Brunch Cocktail

An OJ and Champagne mimosa is a sparkling brunch drink made by combining chilled orange juice with dry Champagne, then serving it immediately in flute or wine glasses. Its easy, balanced pour lets the citrus stay bright while the bubbles keep each glass lively; mimosa origin stories are disputed, but the drink is widely associated with brunch. This cocktail is for adults of legal drinking age; drink responsibly.

Ingredients

2 cups (475 ml) chilled dry Champagne, preferably brut
1 1/2 cups (355 ml) chilled orange juice, freshly squeezed or pulp-free
1 tablespoon (15 ml) orange liqueur, optional, for a fuller orange aroma
6 thin orange half-wheels (about 60 g), optional, for garnish

This proportion makes six modest, roughly 4 1/2-ounce pours, with a little variation depending on how generously the glasses are filled. It uses less than a standard 750 ml bottle of Champagne, so you will have some sparkling wine left over. A dry brut style keeps the drink crisp; if you prefer a sweeter mimosa, choose a softer sparkling wine or adjust the juice rather than adding a lot of sugar.

Instructions

Chill the ingredients and glasses. Begin with cold orange juice and Champagne so the drink needs no ice. If the glasses are warm, chill them in the refrigerator while you prepare the juice. Have six clean flutes or small wine glasses ready on a tray. Chilled ingredients help retain the bubbles and prevent the first pour from tasting flat or diluted.
Prepare the orange juice. If using fresh oranges, wash and dry them, then juice enough to measure 1 1/2 cups (355 ml). Strain through a fine sieve if you want a smooth drink; leave a little pulp if you like a more substantial texture. Pour the juice into a small pitcher. If using packaged juice, shake it if the label recommends doing so, then measure it cold.
Add the optional liqueur. Stir 1 tablespoon (15 ml) orange liqueur into the measured juice, if using. This small amount rounds out the orange flavor without turning the drink into a strongly liqueur-forward cocktail. Skip it for a lighter, straightforward mimosa.
Pour the Champagne. Divide the chilled Champagne evenly among the six glasses, pouring slowly down the inside of each glass. A gentle pour helps preserve carbonation and gives you more control as the wine foams. Pause if a glass begins to rise toward the rim; the foam will settle quickly.
Top with juice and serve. Divide the orange juice mixture among the glasses, pouring gently. Give each glass one very light stir only if the layers remain sharply separated; vigorous stirring knocks out bubbles. Add an orange half-wheel to each rim, if desired, and serve right away while the sparkling wine is lively.

The sequence is flexible: putting juice in first and topping with Champagne is also common. Pouring the wine first can make it easier to distribute the juice evenly, while adding the sparkling wine last can create a pleasing layered look. Whichever order you choose, keep the pour gentle and do not shake or stir the finished drink.

Tips

Use cold ingredients, not ice. Ice melts into the juice and wine, weakening both flavor and fizz. Refrigerate the Champagne and orange juice well ahead of serving; a few hours is helpful, and an overnight chill is fine for unopened or properly stored juice. If you need to cool a bottle quickly, use an ice bucket rather than putting it in the freezer and forgetting it.
Choose juice to suit your taste. Fresh-squeezed juice usually tastes brighter and can have more pulp, while pulp-free carton juice makes a consistent, smooth mimosa. If the juice is especially tart, use a slightly smaller amount and let the Champagne lead. If it tastes very sweet, add a splash of fresh lemon juice to the pitcher rather than extra liqueur.
Pour slowly and leave room at the top. Sparkling wine foams when it meets juice, especially in a narrow flute. Fill each glass in stages instead of pouring quickly to the brim. This avoids spills and keeps more carbonation in the finished drink. Do not shake the bottle, and open it carefully, pointing the cork away from people.
Keep batches small. For a gathering, measure the juice into a pitcher and keep it refrigerated, but combine it with Champagne only as each round is served. A large premixed pitcher loses bubbles quickly, and repeatedly topping it up can make the proportions uneven. If you do mix a batch, stir gently and serve it promptly.

Serving Suggestions

Serve mimosas as soon as they are poured, ideally in chilled Champagne flutes, tulip glasses, or small wine glasses. Flutes emphasize the rising bubbles and make a modest pour feel festive; wine glasses are easier to use for a relaxed brunch and allow more room for a garnish. A tray with the glasses, a small pitcher of juice, and the open bottle makes it simple to pour a second round without leaving the table.

This drink pairs well with savory breakfast foods such as eggs, quiche, smoked salmon, breakfast potatoes, or a cheese and fruit board. Its orange flavor also complements pastries, pancakes, waffles, and lightly sweet brunch dishes. For a brunch buffet, put out the juice and sparkling wine separately so each adult guest can choose the ratio they prefer. Keep the bottle cold between pours and use a sparkling-wine stopper if you expect to serve from it later.

For a nonalcoholic option at the same table, offer chilled sparkling water or nonalcoholic sparkling wine with orange juice. Use separate glasses and clearly identify the alcohol-free drink, especially when guests are serving themselves. Avoid setting out a single premixed pitcher if you need to keep the two options distinct.

Variations

Adjust the ratio: The recipe’s 2 parts Champagne to 1 1/2 parts juice makes a balanced, fruit-forward drink. For a drier mimosa, use 2 parts sparkling wine to 1 part juice. For a more orange-forward glass, use equal parts wine and juice. These are preferences rather than strict rules; keep the total pour modest enough that the drink fits comfortably in the chosen glass.

Use another sparkling wine: A dry Cava, Prosecco, or other brut sparkling wine works in place of Champagne. Champagne is sparkling wine from the Champagne region of France, but it is not essential to the drink. Prosecco often tastes softer and fruitier, while a crisp Cava can give a drier impression. Choose a bottle labeled brut or dry if you want to keep the sweetness in check; very sweet sparkling wine can make the combination cloying.

Change the citrus: Replace up to half of the orange juice with blood orange juice for a deeper color and a slightly berry-like citrus note, or use tangerine juice for a sweeter flavor. Grapefruit juice makes a sharper, more bitter variation, so try a small test pour before mixing a full round. If using a juice with strong acidity, a little extra orange juice can soften the edge without adding sweetener.

Add a fruit accent: A few raspberries, a thin strawberry slice, or a small strip of orange peel can garnish each glass. For a brunch pitcher, add fruit only shortly before serving so it stays attractive and does not take over the drink. A small splash of orange liqueur, as listed in the ingredients, adds aromatic depth; omit it if you want the cleanest two-ingredient version.

Make it alcohol-free: Use a chilled nonalcoholic sparkling wine or sparkling water in place of Champagne. Sparkling water gives a lighter, less wine-like drink, while a nonalcoholic sparkling wine tends to keep more of the celebratory character. Since these products vary in sweetness, start with the recipe’s amount of orange juice, taste a small glass, and adjust the balance before serving the rest.

Storage and Reheating

A mimosa is best made just before serving because the bubbles fade once the Champagne is mixed with juice. For food safety, refrigerate any juice or prepared drink within 2 hours; do not leave a juice-based cocktail sitting out longer than that. If a mixed mimosa has been held cold, it may be kept for up to 24 hours, but expect it to be noticeably flatter, and discard it if it has been left unrefrigerated for more than 2 hours. For best flavor and fizz, pour only what you expect to serve.

Keep leftover orange juice covered in the refrigerator and follow the storage instructions on its package. Fresh-squeezed juice is best used within 1 to 2 days, while opened commercial juice should be used by the label’s guidance. Recap or stopper leftover Champagne promptly, refrigerate it, and use it within about 1 to 3 days for the best remaining carbonation; a sparkling-wine stopper helps slow the loss of bubbles. Reheating is not appropriate for this drink.

Frequently Asked Questions

What is the best ratio of orange juice to Champagne?

There is no single required ratio. This recipe uses 1 1/2 cups (355 ml) orange juice with 2 cups (475 ml) Champagne, which gives a bright orange flavor without burying the sparkling wine. Use less juice for a drier drink or equal parts for a softer, more juice-forward glass. Make one small test pour if you are unsure which balance your guests prefer.

Can I make mimosas with sparkling wine other than Champagne?

Yes. Brut Cava, Prosecco, or another dry sparkling wine can replace Champagne in the same quantity. The flavor will differ slightly by bottle: some wines are fruitier, some more crisp, and some noticeably sweeter. Check the sweetness label and choose a dry style if you want the orange juice to remain fresh-tasting rather than sugary.

Should I use fresh or carton orange juice?

Either works. Fresh juice gives a vivid citrus aroma and lets you decide how much pulp to keep. Carton juice is convenient, reliable, and often smoother, especially when labeled pulp-free. Use juice that is cold and tastes good on its own, since its flavor is prominent in a drink with only two main ingredients.

Can I make a pitcher of mimosas ahead of time?

You can combine a small batch shortly before serving, but making it well ahead means losing much of the carbonation. For easier hosting, chill the juice and sparkling wine separately, measure the juice into a pitcher, and pour each glass as guests are ready. If you do premix, keep it refrigerated, serve it promptly, and expect less fizz than a freshly poured glass.

Do I need to add sugar or simple syrup?

Usually not. Orange juice already contributes sweetness, and many sparkling wines have their own fruit character. If your juice is unusually tart, first try a sweeter sparkling wine or a slightly different juice-to-wine ratio. If you still want added sweetness, stir a small amount of simple syrup into the juice before pouring, tasting as you go so the drink does not become cloying.

What glass should I use, and can I add ice?

A Champagne flute, coupe, or small wine glass all work; choose one that holds the pour without crowding the foam. Ice is generally unnecessary when the ingredients are chilled, and it dilutes the drink as it melts. If serving outdoors in warm weather, keep the bottles and juice in an ice bucket and pour smaller rounds rather than putting ice directly into the glasses.

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