Mimosa
A bright, bubbly, and classic brunch cocktail, the Mimosa is a simple two-ingredient drink combining chilled sparkling wine (typically Prosecco or Champagne) and orange juice.
Prep Time
2 min
ABV
8-12% ABV
Servings
Flavor Profile
The Quick Answer
A Mimosa lives or dies on the pour order and the angle of the glass, because the orange juice's sugar and pulp give carbon dioxide endless places to escape. Layering the wine slowly onto the juice down the side of a chilled flute is what keeps the mousse rising in the glass.
Should I pour the orange juice or the sparkling wine into the glass first?
Juice first, wine last - and the reason is carbonation physics. Orange juice is full of pulp particles and dissolved sugars that act as nucleation sites, tiny surfaces where dissolved carbon dioxide rushes out of solution as bubbles. If you pour juice onto already-poured wine, it crashes through the carbonated liquid and triggers a violent release of gas, foaming over and going flat. Adding the chilled wine slowly on top of the juice, ideally angled down the side of the flute, lets it settle with minimal turbulence so the bubbles form gently and last. The 1:1 ratio of 2.5 ounces each means neither overwhelms the other; just resist stirring, which would churn the gas straight out.
Why does fresh orange juice make a better Mimosa?
Freshly squeezed orange juice carries volatile aromatic compounds and a clean balance of natural sugar and citric acid that bottled, from-concentrate juice loses during pasteurization and storage. Concentrate is heated and reconstituted, which drives off those delicate aromatics and often leaves a cooked, flat sweetness. In a two-ingredient drink, that difference is impossible to hide. Fresh juice also has live acidity that brightens the wine's own fruit and dryness, while its lighter body lets the bubbles move through the glass rather than being weighed down by thick, syrupy concentrate. Strain out excess pulp if you want fewer nucleation points, which also helps the sparkling wine keep its fizz longer.
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Random Recipe GeneratorWhat is this drink?
The Mimosa is the quintessential brunch cocktail, born at the Ritz Hotel in Paris around 1925. It's a supremely simple two-ingredient drink of equal parts chilled sparkling wine and fresh orange juice served in a Champagne flute.
Why you'll love it
It's effortlessly joyful — bright, bubbly, and citrusy, it elevates any morning meal into a celebration. Its cheerful orange color and gentle fizz make it universally beloved.
When to serve
The signature drink for brunch, Mother's Day, Easter, wedding celebrations, or any morning gathering where a light, festive cocktail sets the perfect tone.
Pro tip
Always pour the orange juice first, then top slowly with Prosecco — this prevents overflow and lets the natural carbonation gently combine the two without stirring.
Prosecco (or Champagne)
The effervescent backbone — a dry Brut Prosecco provides clean, crisp bubbles that lift the orange juice into something celebratory.
Fresh Orange Juice
The essential partner — only freshly squeezed orange juice has the brightness and natural sweetness that bottled versions simply cannot replicate.
Swap Options
Cava or any dry sparkling wine can replace Prosecco. For a Buck's Fizz, use a 2:1 ratio of Champagne to OJ. Try mango juice, grapefruit juice, or pomegranate juice instead of OJ for creative seasonal variations.
Directions
Step 1
Chill glass
Chill a Champagne flute by placing it in the freezer for a few minutes or filling it with ice water and discarding the water before use.
Pro Tip
- →A well-chilled glass helps keep the Mimosa colder and bubblier.
Step 2
Add orange juice
Pour 2.5 ounces (75 ml) of chilled fresh orange juice into the bottom of the prepared Champagne flute.
Pro Tip
- →Freshly squeezed orange juice offers the best flavor. Use pulp-free if preferred.
Step 3
Top with sparkling wine
Slowly top the orange juice with 2.5 ounces (75 ml) of chilled sparkling wine (Prosecco or Champagne). The standard ratio is 1:1, but can be adjusted.
Pro Tip
- →Pour slowly to minimize foam and preserve carbonation. Do not stir, as the liquids will naturally combine.
Step 4
Garnish (optional)
Optionally, garnish with 1 orange slice on the rim of the glass.
Pro Tip
- →A simple garnish enhances the presentation.
Different ways to make this drink your own
Buck's Fizz
The British cousin of the Mimosa, traditionally made with a higher ratio of Champagne to orange juice — typically 2:1. Often associated with celebratory mornings, royal occasions, and Christmas Day breakfast across the UK.
Mango Mimosa
Replace the orange juice with freshly blended mango purée for a tropical twist. The mango's richness and sweetness pairs beautifully with Prosecco and turns the classic brunch cocktail into something truly special.
Grapefruit Mimosa
Use freshly squeezed pink grapefruit juice instead of orange for a slightly more bitter, tart, and sophisticated variation. The vibrant blush colour and sharper profile make this an excellent alternative for those who prefer less sweetness.
Tools that make this drink come together
Citrus Juicer
A manual or electric citrus press extracts maximum juice from oranges while keeping the pulp level manageable. Only freshly squeezed juice has the brightness and vibrancy that makes a great Mimosa.
Champagne Flute
The tall, narrow flute preserves the sparkling wine's bubbles and concentrates the citrus aroma. Pre-chill in the freezer for at least 30 minutes before service for the best drinking experience.
Fine Mesh Sieve
Strain freshly squeezed juice through a fine sieve to remove excess pulp and pips. This gives a cleaner, more elegant Mimosa — particularly important if serving at a formal brunch or celebration.
Can't Find These?
A fork pressed firmly on halved citrus works to extract juice without a proper juicer. Any tall glass substitutes for a flute. If you have no sieve, simply squeeze the juice carefully to minimise pips.
The right glass makes a real difference
Champagne Flute
The champagne flute is the definitive glass for a Mimosa — its tall, narrow shape preserves carbonation far longer than wider glasses, ensuring every sip is as lively and effervescent as the first. The slender form also showcases the drink's warm orange-gold colour beautifully. A chilled flute is essential for keeping the Mimosa refreshingly cold.
Alternatives
A coupe glass gives a vintage, glamorous feel but loses its bubbles more quickly due to the wider surface area. A white wine glass works acceptably. Avoid tumblers, which flatten the sparkling wine rapidly and diminish the elegant presentation that makes a Mimosa so appealing.
Perfect food pairings to complete the experience
Eggs Benedict
The rich hollandaise and savoury ham of Eggs Benedict are perfectly balanced by the bright acidity and gentle fizz of a Mimosa. This pairing is a brunch institution for excellent reason.
Fresh Fruit Platter
A colourful arrangement of seasonal berries, melon, and citrus segments complements the Mimosa's fruity character while keeping the brunch table light and fresh. Simple, beautiful, and crowd-pleasing.
Smoked Salmon Canapés
The saltiness and richness of smoked salmon on blinis or toasted rye bread provides a sophisticated contrast to the Mimosa's sweetness and acidity. A classic brunch combination that always impresses.
Buttermilk Pancakes with Maple Syrup
Fluffy, indulgent pancakes make an ideal match for a brunch Mimosa — the orange juice in the cocktail cuts through the richness of the butter and syrup, refreshing the palate between bites.
Prep in advance for effortless serving
Squeeze Juice Ahead
Freshly squeeze all orange juice up to two hours in advance and refrigerate in a covered jug. Beyond two hours, fresh juice begins to oxidise and lose its vibrant brightness — it's still usable but noticeably less fresh-tasting.
Chill the Sparkling Wine
Prosecco or Champagne must be thoroughly cold before serving — ideally refrigerated overnight. A warm bottle of sparkling wine added to a glass will foam aggressively and lose precious carbonation very quickly.
Pre-Fill the Flutes Halfway
Pour orange juice into each flute before guests sit down, filling them halfway. When ready to serve, top with Prosecco and present immediately — this makes serving a large brunch group quick, elegant, and stress-free.
Keep Prosecco Cold During Service
Place the Prosecco bottle in an ice bucket throughout brunch service. A bottle left at room temperature for even 20 minutes will be noticeably warmer and will lose its lively effervescence much more quickly.
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