Mimosa Recipe Variations for Brunch and Beyond

A mimosa is a chilled cocktail made with sparkling wine and orange juice, served in a flute or wineglass for brunch or a celebration. This easy version keeps the citrus bright and the bubbles lively, while a simple per-glass formula makes it easy to try other fruit, citrus, and alcohol-free variations. This is an alcoholic drink for adults of legal drinking age; enjoy responsibly.

Ingredients

1 bottle (750 ml; about 3 1/8 cups) dry sparkling wine, well chilled
3 cups (720 ml) orange juice, well chilled
1 medium orange (about 130 g), optional, for 8 thin garnish wheels
8 small mint sprigs (about 5 g), optional, for garnish

Instructions

Chill the ingredients and glasses. Use cold sparkling wine and orange juice so the finished drinks stay refreshing without needing ice. If your glasses are not already cold, place them in the refrigerator while you gather the ingredients. The listed preparation time assumes the wine and juice are already chilled.
Prepare the garnish. Wash and dry the orange, then cut 8 thin wheels or half-moons. Rinse and gently pat dry the mint sprigs. Set them aside; garnish is optional, but a small piece of orange makes the flavor clear at a glance.
Pour the juice. Set out 8 champagne flutes or small wineglasses. Add about 3 fluid ounces (90 ml) of orange juice to each glass. For a less sweet, more wine-forward drink, begin with 2 fluid ounces (60 ml) per glass and add more only if desired.
Add the sparkling wine slowly. Tilt each glass slightly and pour in about 3 fluid ounces (90 ml) of sparkling wine. Pouring gently down the side helps control the foam and preserve carbonation. The full bottle holds a little more than 3 cups, so divide it evenly among the glasses rather than measuring an exact 3 ounces for every pour.
Finish and serve right away. Give each glass one gentle turn with a bar spoon, if needed, rather than stirring vigorously. Add an orange wheel or mint sprig and serve while the bubbles are fresh. Avoid making a large pitcher far ahead: the juice settles and the wine loses its sparkle once mixed.

Tips

Choose a dry wine. Brut sparkling wine balances orange juice without making the drink cloying. Cava and other dry sparkling wines are good choices; prosecco also works, though many bottles taste fruitier and softer. Avoid an expensive bottle because the juice will be a prominent flavor, but choose something pleasant enough to sip on its own.
Use pulp-free juice for a smoother pour. Freshly squeezed juice tastes vivid, but its pulp can settle and make the drink feel heavier. Strain fresh juice through a fine sieve if you want a clearer texture. Carton juice is convenient; taste it first, since very sweet juice may call for a drier wine or a smaller juice pour.
Keep everything cold, not icy. Ice melts and dilutes the cocktail, and a warm bottle foams more as it is poured. Chill the unopened bottle, juice, and glasses ahead of time. Open the wine just before serving and keep the bottle in an ice bucket between rounds.
Pour by glass rather than shaking or blending. Shaking knocks out carbonation and can cause foaming; blending turns the drink flat and watery. If serving a crowd, set out measured juice and let guests top up their own glasses. This also makes it easy to offer different ratios without preparing separate pitchers.

Serving Suggestions

Serve mimosas immediately in champagne flutes, tulip glasses, or small white-wine glasses. Flutes show off the bubbles, while wider glasses make the orange aroma easier to notice; use whichever is comfortable and stable for your table. A thin orange wheel on the rim is enough decoration, and a small mint sprig adds a fresh scent without changing the drink dramatically.

For brunch, pair the cocktail with savory foods such as an omelet, quiche, smoked salmon, or breakfast potatoes, or offer it alongside fruit and pastries. The orange and bubbles work especially well with salty or rich dishes. Set the sparkling wine and juice in separate chilled containers with a small measuring cup, and let guests mix individual servings. Keep nonalcoholic sparkling water or dealcoholized sparkling wine and juice available as a separate choice, clearly labeled so guests can choose what suits them.

Variations

Use the same easy starting point for each glass: about 3 fluid ounces (90 ml) of sparkling wine and 2 to 3 fluid ounces (60 to 90 ml) of juice or fruit mixture. Taste the fruit before pouring, then adjust the amount. A very sweet nectar usually needs less than tart grapefruit juice. Make variations one glass at a time so the bubbles stay lively and guests can compare flavors.

Peach: Replace the orange juice in one serving with 2 fluid ounces (60 ml) peach nectar or smooth peach purée, then add 3 fluid ounces (90 ml) sparkling wine. Nectar makes a lighter, easier-to-pour drink; purée gives it a thicker texture, so stir the fruit gently before adding the wine. This is a peachy, Bellini-inspired variation rather than a strict classic recipe.
Grapefruit: Use 2 fluid ounces (60 ml) fresh or carton grapefruit juice with 3 fluid ounces (90 ml) sparkling wine. It makes a sharper, less sweet drink than orange juice. If the grapefruit is especially tart, add 1 teaspoon (5 ml) simple syrup, taste, and add another teaspoon only if needed.
Blood orange: Swap in 3 fluid ounces (90 ml) blood orange juice for a ruby-colored mimosa with a deeper citrus flavor. If the juice is sweet, use a particularly dry sparkling wine; if it is tart, a slightly fruitier wine can round it out. A thin blood-orange slice makes a simple garnish.
Pineapple and lime: Combine 2 fluid ounces (60 ml) pineapple juice with 1 teaspoon (5 ml) fresh lime juice, then top with 3 fluid ounces (90 ml) sparkling wine. Pineapple brings tropical sweetness, while the lime keeps the drink from tasting flat. Do not add extra lime automatically; taste the mixture first.
Berry: Stir 1 tablespoon (15 ml) raspberry or strawberry purée into 2 fluid ounces (60 ml) orange juice, then add 3 fluid ounces (90 ml) sparkling wine. Strain the purée first if you prefer a smooth drink. Berries can make the juice thicker, so pour the wine slowly and avoid stirring more than once.
Alcohol-free: Combine 3 fluid ounces (90 ml) orange juice with 3 fluid ounces (90 ml) chilled alcohol-free sparkling wine or sparkling water. Sparkling water makes a lighter, less wine-like drink; alcohol-free sparkling wine gives a closer celebratory feel. Add the bubbles just before serving, as they also go flat over time.

Storage and Reheating

A finished mimosa is best enjoyed as soon as it is mixed. If you have leftovers, cover them and refrigerate within 2 hours; drink them within 24 hours for the best flavor, understanding that most of the carbonation will be gone. Do not leave a mixed cocktail at room temperature for an extended period, and do not expect stirring or adding ice to restore its sparkle. Reheating is not appropriate for this cold drink.

For better leftovers, keep the juice and sparkling wine separate. Refrigerate opened orange juice according to its package directions, and close and refrigerate opened sparkling wine promptly with a sparkling-wine stopper. Use the wine within a few days for the best bubbles. You can combine the remaining ingredients in a fresh glass later; the wine may be less fizzy, but it will still work in a mixed drink. Do not freeze a prepared mimosa in its glass or bottle, since freezing can affect texture and a sealed bottle can build pressure.

Frequently Asked Questions

What is the best ratio of sparkling wine to orange juice?
The recipe uses roughly equal amounts by volume, which gives a bright, easy-drinking mimosa. For a drier and more wine-forward glass, use 3 fluid ounces (90 ml) sparkling wine to 2 fluid ounces (60 ml) juice. For a softer, fruitier drink, add more juice a tablespoon at a time. The ideal balance depends on the sweetness of the juice and wine.

Can I make mimosas in a pitcher?
You can, but the wine will lose bubbles faster once it meets the juice. For the freshest result, pour the juice into glasses and top each with sparkling wine. If you need to serve several people quickly, chill the ingredients and pitcher, combine only a small batch just before guests are ready, and pour it promptly. Do not stir vigorously.

Should mimosas be served over ice?
Usually not. Ice melts into the drink and dulls its flavor, and a properly chilled mimosa does not need it. Chill the glasses and ingredients instead. If someone prefers ice, offer it separately and let them add a cube to their own glass rather than chilling the whole batch with ice.

Can I use champagne or prosecco?
Yes. Champagne is one option, but any dry sparkling wine can work, including cava or brut prosecco. The taste and sweetness vary between bottles, so start with the recipe ratio and adjust the juice in each glass. There is no need to use a costly bottle for a cocktail, but very sweet sparkling wine can make the finished drink sugary.

Can I prepare the ingredients the night before?
Yes. Chill the unopened wine, juice, and clean glasses ahead of time, and slice the garnish shortly before serving if you want it to look fresh. Keep the wine sealed until the gathering and do not mix it with the juice overnight. Mixing at the last minute preserves more carbonation and gives you better control of each glass.

What can I use instead of orange juice?
Grapefruit, blood orange, peach nectar, pineapple, and berry purée all work in individual servings. Begin with 2 fluid ounces (60 ml) of the replacement and top with about 3 fluid ounces (90 ml) sparkling wine. Because fruit mixtures vary in sweetness, acidity, and thickness, taste first and adjust the amount rather than using the same quantity automatically.

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).