A mimosa is a simple brunch cocktail made by combining sparkling wine and orange juice, usually served cold in a flute or small wine glass. This version keeps the proportions easy to remember and includes visual cues for each pour, so you can follow along whether you are watching a recipe video or mixing a pitcher-free round at the table.
This drink contains alcohol and is for adults of legal drinking age only; please drink responsibly.
Ingredients
- 1 bottle (750 ml) dry sparkling wine, well chilled
- 3 cups (720 ml) orange juice, well chilled
- 1 medium orange (about 130 g), optional, for garnish
Choose a dry sparkling wine such as brut cava, prosecco, or another dry sparkling wine. A bottle labeled Champagne works too, though Champagne specifically comes from the Champagne region of France. The orange juice can be freshly squeezed or pasteurized, with or without pulp; use whichever texture you prefer. The stated amount makes eight modest pours of about 6 ounces (180 ml) each, with a small allowance for the orange garnish and foam.
Instructions
- Chill the ingredients. Start with cold sparkling wine and cold orange juice. If they are already chilled, this takes no extra time. Cold ingredients help the cocktail stay refreshing and slow the loss of bubbles. Do not put ice in the glasses as a substitute for chilling; melting ice dilutes the drink and can flatten its flavor.
- Prepare the garnish, if using. Rinse and dry the orange, then cut it into eight thin half-moons or small wedges. This takes about 2 minutes. Keep the pieces small enough to sit neatly on a glass rim or drop into a glass without making it awkward to sip.
- Set out eight glasses. Flutes show off the bubbles and help the drink feel festive, while small wine glasses are stable and easy to handle. Arrange the glasses on a tray or serving surface. If you are using juice with pulp, stir it briefly so the pulp is distributed before measuring.
- Pour the sparkling wine first. Measure about 3 ounces (90 ml) of sparkling wine into each glass, dividing the bottle evenly. Tilt each glass slightly and pour slowly down the inside wall. The visual cue is a steady stream with a controlled cap of foam, not a glass filled with froth. This part takes about 3 minutes for eight servings.
- Add the orange juice. Pour about 3 ounces (90 ml) of juice into each glass, aiming for the center of the wine. The drink will mix gently as the juice falls through the bubbles; there is no need to stir vigorously. If a glass has a little more foam than the others, pause briefly before adding the juice so it does not spill over.
- Garnish and serve. Add an orange wedge or half-moon to each glass, if desired. Allow about 1 minute to finish the garnish, then serve at once while the sparkling wine is lively. For the most even rounds, keep the 1:1 ratio by volume rather than topping up individual glasses by eye.
The hands-on work takes about 8 minutes: roughly 2 minutes for the orange and setup, 3 minutes to pour the wine, 2 minutes to add juice across the glasses, and 1 minute to garnish. There is no cooking or required resting time. If you want to make a smaller number of drinks, simply use equal amounts of juice and sparkling wine; for example, 1 cup (240 ml) of each makes about two generous servings.
Tips
- Keep everything cold before pouring. Refrigerate the wine and juice in advance rather than chilling the finished drinks with ice. If you are preparing for guests, chill the glasses in the refrigerator for 15 to 20 minutes if space allows, but this is optional and is not included in the recipe time. Avoid putting delicate glassware in a freezer for a long period, where it can become brittle or develop cracks.
- Pour slowly and leave room at the top. Sparkling wine can foam quickly, especially in a narrow flute. Tilt the glass, pour in a thin stream, and stop with an inch or so of headspace. Add the juice in a controlled pour rather than emptying it quickly. If you see a tall foam cap, wait a few seconds for it to settle before continuing.
- Choose juice for the texture you want. Smooth, pulp-free juice gives a clean-looking cocktail and flows easily from a pitcher. Pulp adds a fuller orange texture and may settle, so stir the juice before dividing it among glasses. Freshly squeezed juice tastes vivid, but strain it if you do not want pulp or bits of membrane in the drink.
- Measure the ratio instead of guessing. Equal parts wine and juice make a balanced, approachable mimosa. More wine creates a drier, more sparkling drink; more juice makes it sweeter and less bubbly. Start with the recipe ratio for the first round, then let each guest adjust their own glass. Do not shake the ingredients: shaking a carbonated drink can cause it to foam over and lose its fizz.
Serving Suggestions
Serve mimosas immediately in chilled flutes or small wine glasses, alongside brunch dishes that suit a bright citrus drink. They pair especially well with savory egg dishes, quiche, smoked salmon, fresh fruit, pastries, and lightly dressed salads. Because the cocktail is already sweet and fruity, a mix of salty and savory food gives the table contrast. For a brunch buffet, place the orange wedges on a small plate and let guests garnish their own drinks.
For a group, pour individual glasses rather than mixing a large batch long before serving. This keeps the sparkling wine lively and lets guests choose how much juice they want. If you do set out the bottles for self-service, keep the juice refrigerated until needed and return it to the refrigerator between rounds. A small measuring cup or jigger makes it easier for guests to keep a consistent ratio without crowding the serving area.
Variations
Adjust the wine-to-juice balance. The classic easy-to-remember starting point is equal parts, but the ratio is flexible. Use 2 parts sparkling wine to 1 part orange juice for a drier, more wine-forward drink, or use 1 part wine to 2 parts juice for a sweeter, more fruit-forward glass. Keep the total pour moderate so the glass does not overflow with foam.
Try another juice. Substitute some or all of the orange juice with grapefruit, blood orange, tangerine, or a blend of citrus juices. Grapefruit gives a more tart, slightly bitter result; blood orange tends to look deeper in color and taste distinctly citrusy; tangerine is often sweeter and softer. These are variations rather than strict classic mimosas, but the same cold, equal-parts method works well as a starting point.
Make a nonalcoholic version. Replace the sparkling wine with chilled nonalcoholic sparkling wine or plain sparkling water. Nonalcoholic sparkling wine usually gives a closer wine-like flavor, while sparkling water makes a lighter, simpler orange spritz. Add the bubbles just before serving, since they also fade after pouring.
Use a different garnish. A thin orange wheel, a small strip of orange peel, or a few pomegranate arils can add color without changing the basic drink. Keep garnishes modest so they do not block the opening of a flute or overpower the citrus aroma. If serving a range of variations, label the juice and sparkling options so guests know what is in each glass.
Storage and Reheating
Mimosas are best made just before serving. Once the sparkling wine and juice are combined, the drink gradually loses its bubbles and the juice can separate, so do not expect a stored mimosa to taste like a freshly poured one. If you have leftover mixed drink, refrigerate it within 2 hours in a covered container and use it within 24 hours for the best remaining quality. It may still be safe after that short storage period if handled properly, but it will likely be noticeably flatter. Do not reheat a mimosa; it is served cold, and warming it would drive off the carbonation.
Store leftover orange juice in the refrigerator according to the package directions, or transfer fresh juice to a clean covered container and refrigerate it promptly. Use fresh juice within about 2 to 3 days for best quality. Recap an opened sparkling wine bottle with a sparkling-wine stopper and refrigerate it; it generally keeps its best fizz for about 1 to 3 days, though the exact time varies with the wine and stopper. Refrigerate all opened ingredients promptly, and do not leave them at room temperature for more than 2 hours.
Frequently Asked Questions
What is the best ratio for a mimosa?
Equal parts sparkling wine and orange juice make a dependable, balanced starting point. If you prefer a drier cocktail, increase the wine; if you want a sweeter, more juice-forward drink, add more orange juice. Measure by volume so each serving tastes consistent, especially when making a round for several guests.
Do I pour the wine or the juice first?
Pour the sparkling wine first, then add the juice. Starting with wine gives the bubbles room to rise and makes it easier to control foam in a flute. Pour both ingredients slowly; a hard stream or a very warm bottle can cause the drink to foam up and spill.
Can I make mimosas ahead of time?
It is better to chill the ingredients and prepare the garnish ahead, then combine the wine and juice when guests are ready to drink. You can pour a small batch shortly before serving, but the carbonation fades as it sits. For a longer brunch, keep both bottles cold and assemble fresh glasses in rounds.
Which sparkling wine should I use?
Choose a dry sparkling wine that you enjoy drinking on its own. Brut cava and dry prosecco are common options, and Champagne is another possibility if it is specifically from Champagne, France. Avoid a very sweet sparkling wine unless you want a sweeter cocktail, because the orange juice adds its own fruit sweetness.
Can I use bottled orange juice?
Yes. Pasteurized bottled orange juice is convenient and works well; choose pulp-free juice for a smoother drink or pulp-containing juice for a more substantial texture. Freshly squeezed juice is also suitable, but strain it if you want a clear, tidy-looking pour. Whichever type you choose, chill it thoroughly and stir it before measuring if pulp has settled.
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