Pink Lemonade Mimosa Recipe: Bubbly Brunch Cocktail

A pink lemonade mimosa is a bright, sparkling cocktail made by mixing chilled pink lemonade with dry sparkling wine and serving it in flutes. The lemonade brings sweet-tart citrus and a blush color, while the wine keeps each glass crisp and bubbly; this simple six-serving version is easy to scale for brunch or a small celebration.

This cocktail is intended only for adults of legal drinking age; enjoy responsibly.

Ingredients

1 bottle (750 ml) dry sparkling wine, such as brut Champagne, prosecco, or cava, chilled
2 1/4 cups (532 ml) pink lemonade, chilled
1 medium lemon (about 110 g), thinly sliced, for optional garnish
1/2 cup (60 g) fresh raspberries, for optional garnish

The recipe uses about 4 fluid ounces (118 ml) of sparkling wine and 3 fluid ounces (89 ml) of lemonade per glass. A standard 750 ml bottle contains a little more than 25 fluid ounces, so it provides enough wine for six servings at that ratio with a small amount left over. Pink lemonade varies by brand in sweetness and color; choose one you enjoy on its own, since its flavor remains prominent in the finished drink.

Instructions

Set out six clean champagne flutes or other narrow glasses. Keep the wine and lemonade cold until you are ready to pour. Chilled ingredients help preserve the bubbles and mean you do not need to dilute the cocktail with ice.
If using the garnishes, rinse the lemon and raspberries, then pat them dry. Slice the lemon into thin rounds or half-moons. Set aside six raspberry portions, or use one or two berries per glass.
Measure 3 fluid ounces (89 ml) of pink lemonade into each glass. Pour it gently down the inside of the glass or over the back of a spoon if you want to reduce splashing. Starting with the lemonade makes it easier to control the amount in each serving.
Top each glass with about 4 fluid ounces (118 ml) of chilled sparkling wine. Pour slowly, since the lemonade can foam when the wine hits it. Pause briefly if the bubbles rise toward the rim, then continue filling.
Give each drink one gentle stir with a bar spoon or a clean narrow spoon, just enough to combine the lemonade and wine. Avoid vigorous stirring, which releases carbonation and makes the mimosa go flat more quickly.
Garnish with a lemon slice on the rim or a raspberry dropped into the glass, if desired. Serve immediately while the wine is lively and cold.

Tips

Start with very cold ingredients. Refrigerate the bottle and lemonade before mixing, rather than relying on ice in the glass. Ice melts quickly and can water down the citrus and wine. If your glasses are warm, a brief chill in the refrigerator helps, but avoid putting delicate glassware in the freezer for a long period.
Adjust the sweetness one glass at a time. Pink lemonade can range from gently tart to quite sweet. For a drier drink, use 2 ounces (59 ml) lemonade and 5 ounces (148 ml) sparkling wine per serving. For a sweeter, more lemonade-forward version, use 4 ounces (118 ml) of each. Keep the total pour within the glass size so foam does not spill over.
Choose a dry sparkling wine. Brut is a dependable choice because its restrained sweetness balances the lemonade. Prosecco and cava work well, too. A sweet sparkling wine can make the drink cloying, especially with a sweetened lemonade, so taste your lemonade before choosing the wine.
Pour gently and mix only once. Fast pouring can create excess foam, and repeated stirring knocks out bubbles. If the drink foams, wait a moment for it to settle rather than topping it up immediately; otherwise, the portions may end up uneven.

Serving Suggestions

Serve the mimosas as soon as they are mixed, ideally in narrow flutes that keep the bubbles concentrated and show off the pink color. A small wine glass or coupe also works if flutes are not available. The recipe makes six moderate pours; for a larger brunch glass, use a 1:1 ratio and expect fewer servings from the bottle.

Pair the cocktail with brunch foods that suit its citrusy sweetness: savory quiche, scrambled eggs, breakfast potatoes, smoked salmon toast, or a cheese board. Fresh fruit, pastries, and lightly sweet scones are good choices as well. If the rest of the menu is sweet, use a drier sparkling wine and a less-sweet lemonade so the drinks do not overwhelm the food.

For a gathering, arrange the chilled ingredients and garnishes on a tray, then mix each drink just before serving. You can set out a small card with the per-glass ratio—3 ounces lemonade to 4 ounces sparkling wine—so guests can make their own without leaving a pitcher to go flat. Keep the open bottle cold between pours, and do not add garnish until each glass is ready.

Variations

Make it less sweet: Use a dry brut sparkling wine and replace up to half of the pink lemonade with plain chilled sparkling water. The water lightens the drink and reduces sweetness, although it also softens the lemonade flavor. Add a squeeze of fresh lemon if you want a sharper citrus finish.

Use another sparkling wine: Champagne, prosecco, and cava all work in this recipe. Champagne tends to taste more toasty and structured, while prosecco is often fruitier and cava can be crisp and savory. These are general style differences, not strict rules, so choose a dry bottle that fits your budget and taste.

Make a nonalcoholic version: Replace the wine with chilled nonalcoholic sparkling wine for a closer wine-like profile, or use plain sparkling water for a lighter citrus spritz. For the sparkling-water version, begin with 3 ounces (89 ml) pink lemonade and 4 ounces (118 ml) water, then adjust to taste. Nonalcoholic sparkling products can vary in sweetness, so sample the mixture before filling all the glasses.

Change the fruit note: Add a few crushed raspberries or strawberries to the bottom of a glass before adding the lemonade, or garnish with a thin orange slice. Crushed berries make the drink fruitier and slightly pulpy; for a smooth result, strain berry purée before measuring it into the glasses. Keep extra fruit modest so it does not crowd the bubbles.

Make pink lemonade from regular lemonade: If pink lemonade is unavailable, combine 2 1/4 cups (532 ml) chilled regular lemonade with 1 to 2 tablespoons (15 to 30 ml) cranberry juice, then taste and adjust the color and tartness. Cranberry juice gives a pale pink tint and a tangier finish; it is not necessary to add enough to make the mixture taste like cranberry cocktail. Use the resulting blend in the same quantity as the pink lemonade.

Storage and Reheating

Mimosas are best mixed just before serving because the sparkling wine loses carbonation after it meets lemonade. If you have leftover mixed drink, cover it or transfer it to a sealed bottle and refrigerate it within 2 hours. For the best flavor and remaining fizz, drink it within 24 hours; it may still be drinkable afterward, but it will be noticeably flatter. Do not leave a batch sitting at room temperature during a long gathering.

Store leftover lemonade according to its package directions, generally refrigerated after opening. Reseal the sparkling wine with a stopper made for sparkling bottles and refrigerate it; for best quality, use it within 1 to 3 days, as the bubbles gradually fade. Do not shake an opened bottle. This is a cold drink, so reheating is not appropriate. If the drink has been garnished, remove fruit before storing and add fresh garnish when serving again.

Frequently Asked Questions

Can I make pink lemonade mimosas in a pitcher?
Yes, but mix only shortly before serving. For six drinks, gently combine 2 1/4 cups (532 ml) pink lemonade with about 24 fluid ounces (710 ml) sparkling wine in a chilled pitcher, leaving room for foam. Pour slowly into glasses and serve right away. A pitcher loses bubbles faster than individual pours, so for a longer event, keep the ingredients separate and build each glass as needed.

What is the best sparkling wine for this recipe?
A dry brut sparkling wine is a reliable match because it balances the lemonade without adding much sweetness. Prosecco, cava, and Champagne are all suitable; the drink does not require an expensive bottle because the citrus is a strong flavor. Avoid a very sweet sparkling wine unless you specifically want a dessert-like cocktail.

Can I prepare these drinks ahead of time?
You can chill the lemonade, sparkling wine, glasses, and garnishes ahead, but wait to combine the liquids until just before serving. If you need to serve a crowd, measure the lemonade into glasses in advance and keep them refrigerated, then top each with wine as guests arrive. Do not pre-mix the full batch hours ahead, because much of its sparkle will disappear.

How do I keep the drink from foaming over?
Use cold ingredients, pour the wine slowly, and leave space at the top of each glass. Pink lemonade may foam more if it is shaken or poured forcefully. Add the wine in a steady stream and pause for a few seconds if bubbles climb near the rim. Narrow flutes show the bubbles well, but a slightly wider glass gives you more room to pour safely.

Can I use frozen pink lemonade concentrate?
Yes. Prepare the concentrate according to its package directions, chill it fully, and measure the prepared lemonade for this recipe. Do not pour the concentrate directly into the wine, because it is much stronger and thicker than ready-to-drink lemonade and will make the ratio too sweet. If the prepared lemonade tastes especially sweet, use less per glass or choose a very dry sparkling wine.

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