- Cocktails and Spirits
March 25, 2014
There’s a reason everyone from your great aunt to your best friend adore this classic brunch drink. Balanced, bubbly, and in an elegant tall glass.
Click here to learn more about 7 Easter Brunch Cocktails.
Calories Per Serving
- 3 Ounces sparkling wine
- 2 Ounces fresh orange juice
Gently stir to combine in a champagne flute.
Calories Per Serving95
Folate equivalent (total)18µg4%
Have a question about the nutrition data? Let us know.
6 ounces brut champagne, well chilled
3 ounces fresh orange juice, well chilled
Add the orange juice to a champagne flute or goblet. Add the champagne slowly. Stir gently to mix. Serve immediately.
What’s the Best Champagne for Mimosas?
Savvy drinkers will skip the champagne and substitute a less expensive but still delicious alternative, as the subtleties in flavor and aroma that command a champagne price tag will be lost when mixed with the juice.
So which sparkling wine should you use?
If the quality of the bubbles is something you’re particular about, you have options.
- Prosecco is my personal favorite. It is produced in tanks and features larger bubbles, while the brightness and acidity balances out the sweet OJ.
- Cava is fermented in barrels, producing smaller, longer-lasting bubbles.
If you want a basic sparkling wine, Brut makes for a good standard. Plus, Brut’s lower amount of sugar pairs well with sweeter fruit juices like freshly squeezed orange juice.
The 55 Most Delish Mimosas
Did you know they can be made with more than just OJ? You do now.
Get inspired by our best ever recipes for making mimosas.
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This spin on the classic doubles as brunch cocktail and perfect poolside drink.
These hot pink stunners are guaranteed to get the party started.
Sweet and slightly tart, these ruby-red mimosas are classy for any party.
Say hello to your new go-to for all things cocktails and mocktails!
The upgrade to our favorite childhood drink we've been waiting for.
Celebrate your birthday month with a mimosa in hand!
Grapefruit, tequila, and champagne are a triple threat.
Pina coladas finally meet mimosas.
Will have you seriously crushin'.
Go tropical with these super easy tangy mimosas.
On its own, pear nectar can be a little, well, thick. But cut it with 2 parts dry champagne and you're in business.
Whether you're toasting to fall or obsessed with apple cider, these mimosas are insanely delish.
The perfect thing to get you in the holiday spirit.
Fact: the winter citrus is served best with bubbly. This mimosa has a chic pastel rim from light pink sanding sugar.
You know peaches 'n cream are a delicious pair, but have you tried orange juice and cream? Together they taste just like a creamsicle.
Non-alcoholic (virgin) mimosas
For a mimosa mocktail, substitute the sparkling wine for a sparkling soda or flavored sparkling water. Non-alcoholic sparkling grape juice is a popular option. I also love flavored carbonated water. There are so many flavors when it comes to sparkling water. Lime or lemon would be lovely or for a tropical feel, try coconut flavored water with a splash of pineapple juice.
More easy cocktail recipes
- — You will love this classic sangria made with dry red wine, seasonal fruits, and brandy (optional). — Another simple, yet show stopping sparkling wine cocktail. — We make lemon drops from scratch. Watch our video to see how. — these combine the classic comso cocktail and sparkling wine.
- How to make a Perfect Kir Royale Cocktail with champagne and Crème de Cassis.
Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
The Best Citrus Juice for Mimosas
While orange juice is the most common choice and readily available, the tangerine is just as ready to be juiced for joy. Tangerine juice offers a brighter color, has a richer, sweeter flavor, and takes this simple cocktail up a notch.
Regardless of the citrus fruit you choose, it’s important to keep it cold. Keep your oranges or tangerines chilled until you’re ready to juice them, and return the freshly-squeezed juice to the refrigerator while you open the sparkling wine. If you’d like to remove the pulp, pour the juice through a fine-mesh strainer before refrigerating.
The basic mimosa cocktail is made up of equal parts Champagne and orange juice. It's served very cold, but not over ice. It's become sort of a staple drink for brunch. It gets its name from the mimosa flower, which is a beautiful yellow color similar to the color of the orange juice. Because it contains champagne it's considered a more elegant or upscale drink than something like a screwdriver (vodka with orange juice).
Skip the fake Champagne, ginger ale is the key ingredient that makes these alcohol-free mimosas taste like the real deal.
Mimosas are a popular brunch cocktail but if you need to serve a crowd this recipe is a great way to do so.
A cheer to the new year! This cocktail starts the year off right with the combination of Champagne and orange juice. For a festive touch, garnish the rims of the flutes with.
Made with Champagne, passion fruit juice
What is brunch without a mimosa? Orange juice and champagne are all you need for this classic morning (or anytime) cocktail.
Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!
A bubbly and refreshing mimosa! Combine cranberry juice, orange, juice, and Champagne or sparkling wine for this pretty and flavorful cocktail.
Blood orange juice makes a striking impression in a mimosa. Sparkling Italian Prosecco is a great choice for the bubbly, since a nice bottle is way cheaper than good champagne.
Made with maraschino cherry, Cherry 7-Up, pink champagne, tequila
Made with grenadine syrup, champagne or sparkling wine, orange juice, limes
I would've loved to taste more of the blood orange
Appearance-wise, this one was probably my favorite. I don't typically do a sugar rim or really any garnish with mimosas, but I definitely plan to do so moving forward.
As far as the taste, the pineapple juice overpowered the blood-orange flavor. I like pineapple juice, so that was fine, but I still wished I could've tasted the blood orange.
Even so, this mimosa was fruity and refreshing, and it took just a few minutes to make.
Why to make a Prosecco mimosa
Of course, you can use any type of sparkling wine you’d like! The traditional champagne works, or the Spanish version of champagne called Cava. Prosecco is an Italian version of champagne.
We like making a Prosecco mimosa because the wine is little sweeter than champagne and has bigger bubbles. The flavor has a little more nuance too: you’ll get notes of apple, pear and lemon. It’s such a treat! You should be able to find Prosecco at your local grocery or wine store, and it’s usually about $15 per bottle. Read more at Prosecco vs Champagne.
Want more drinks with Prosecco? Try our Prosecco Cocktail or any of our Champagne Cocktails.
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I’ve never thought of using Cava!
I only brake it out for Tapas or a home cured Iberian Charcuterie spread.
You just saved me a bundle!
It’s perfect for mimosas! I’m glad you found this post helpful, Michael!
It feels good to know that we did mimosas RIGHT this year! It was basically the only thing that my husband cared about. And that’s exactly the kind of sparkling wine that I bought for them! I feel validated in my choice. )
My absolute favorite mimosa is a guava mimosa using Kerns nectar. It’s dangerously good!
It looks so delicious! Perfect for anyone. Keep sharing!
A very similar drink in the UK is called Bucks Fizz parts Champagne/1 part orange juice. l live in South Africa and we have what has to be called Methode Cap Classique.. only Champagne from the French Champagne region can be called that.. and some of them are better for Bucks Fizz than others. Many Italian Proseccos can be quite sweet so I don’t think I would pair them with sweet orange juice. In summer (which is now in this hemisphere) I would serve this with a Sunday brunch. Christmas Day braais (BBQ) just have to have Bucks Fizz….along with many other drinks…non-alcohol for the designated drivers.
Thanks for the background! Sounds wonderful.
Love those stemless champagne flutes! Where’d you get them? Thanks for all you do!
Never mind! Just noticed the link. Ha! Thank you!
Thank you! You can find some at Crate & Barrel!
Never met a mimosa I didn’t like )
Ms. Kate Taylor…
I’d been craving a kickass mimosa for MONTHS. It was such a delight to come across your scrumptious recipe.
Victoria in the Wild West.
You NOW have someone in
New Mexico enjoying it.
Hooray! I’m glad you found it and that it was just what you were looking for! Thanks for your review, Victoria.
Thank you for your mimosa recipe. I am having family over for Mother’s Day and plan on making Bellini’s and Mimosas. Will definitely be using your recipes.
I tried your mimosa recipes was excellent thanks.
These are great mimosas. Thank you for the recipe my weekend will be fun.
I’m happy you enjoyed them, Ema!
The best Mimosas are the traditional Mimosas w Cointreau, or better yet, peach schnapps.
Why not try portuguese “Espumante”, Portugal’s champagne version.
Like a lot of portuguese wines, it’s brilliant and less expensive.
Thank you Kate! I’ve been making mimosas for years and I’ve never used any certain recipe. However, your tips are sure to come in handy! Have a great day!
I hope you like the different variations, Missy!
How do you make enough Mimosas for 1 1/2 gallons? What is the recipe for this?
Thank you for the tips. MY mimosa was GREAT!
CAN I USE A CERAMIC PUNCH BOWL TO MAKE MIMOSAS? OR IS IT BETTER TO USE A PITCHER?
I like the pitcher for ease of pouring, but you could try a punch bowl.
Add papaya juice to the mix. They are awesome
Adding a 1/2 a shot of grand marnier to a classic mimosa is another way pump up the flavor.
Just found your site tonight, and got sucked into the rabbit hole that it is (a big compliment to you, considering I am an omnivore who suffers no existential crises if the food on my plate once had a face – we’re all part of the food chain o) )
Anyway, I tended bar for a lot of years, most of them at a country club where a women’s lunch function could involve hundreds of mimosas being made — along with my frequent recommendation of Champagne with Chambord, but just a dash, if it’s a pretty purple color it’s going to be cloyingly sweet (use the cheaper Dekuyper Razzmatazz if you want the darker color).
The concept and visual imagery of a mimosa rarely matches the reality of that first sip, most are often too sour without enough orange flavor. I made them that way for a number of years until a picked up a trick from a now-forgotten mixology test, and that is to add a small amount of Triple Sec to your mimosa. It brings out more orangey-ness, and lessens the sourness of it.
You don’t need much for a regular champagne flute, I would just fill the inverted dimple (nipple?) at the base of the flute, probably less than 1/2 ounce, and following with your 50/50 proportions, except that I would fill with OJ first it seems to help keep it bubbly longer.
Thanks for your time, pictures, science of, and the elegance of your site I look forward to exploring it even more!