Mimosa
I still remember my very first mimosa — it was one of those lazy Sunday mornings when the sun just barely peeked through the kitchen curtains and the whole house smelled like fresh orange zest and something bubbly. The pop of that sparkling wine mixed with the bright, juicy orange juice felt like a tiny celebration in a glass. Since then, the mimosa has been my go-to drink whenever I want to feel like I’m treating myself without any fuss. It’s like a light, refreshing hug in a glass — of course, it’s not quite the same as my grandma’s famous coffee cake, but the effortless charm of a mimosa wins for those easy moments when you want something vibrant and just a little indulgent. Plus, it’s so family-friendly if you swap the bubbly for sparkling water or cider! I promise, once you try making your own mimosa, you’ll wonder why you never did it before.
What is a Mimosa?
So, what exactly is a mimosa? Think of it as the simplest, tastiest handshake between sparkling wine and fresh orange juice — that’s pretty much it! This classic drink first made its splash back in the 1920s at the Hôtel Ritz in Paris (fancy, right?), named presumably after the bright yellow mimosa flower because of its sunny color. It’s essentially a two-ingredient cocktail: sparkling wine (usually Champagne, but I’m a fan of Prosecco too) paired with freshly squeezed orange juice. There’s nothing fancy or intimidating about it — if you can pour and stir gently, you’re halfway there. It’s wildly approachable, which is why it’s a staple at brunches, celebrations, or just those mornings where you want to signal “Hey, it’s a good day!” without breaking a sweat. And honestly, it feels way more special than just pouring a glass of OJ.
Why you’ll love this recipe?
What I’ve come to adore about the mimosa is that it’s one of those rare recipes that nails four things at once: flavor, simplicity, cost-efficiency, and versatility. First off, the flavor — the crisp, bubbly sparkle of the wine balances perfectly with the sweet-tart zing of the orange juice. It’s bright, effervescent, and the kind of drink that just wakes up your senses, like catching a bit of sunshine in a glass. Secondly, it couldn’t be easier. No fancy bartending skills required, no complicated shakes or shimmers — just pour and enjoy. Trust me on this one, I’ve accidentally served mimosas to guests who thought I’d spent hours prepping.
Cost-wise, it’s surprisingly budget-friendly. You don’t need the fanciest Champagne; a good Prosecco or even a dry sparkling wine from your local shop will do. Fresh orange juice is key here, so I always grab the freshest oranges I can find — the ones that smell like summer—and nothing else really matters. What I love most is how versatile it is. Want a twist? Add a splash of cranberry or pomegranate juice. Fancy something a little less boozy for daytime? Swap sparkling wine for sparkling water or ginger ale for a kid-friendly punch that everyone asks for seconds of. This has become a regular in my recipe repertoire next to things like bellinis or sangrias because it’s quick yet feels incredibly indulgent.
How do I make a Mimosa?
Quick Overview
This whole mimosa business boils down to two things: sparkling wine and orange juice. It’s a pour-and-go deal, but to really get that perfect bubbly lift without the orange juice killing all the fizz, you gently combine them in the right order and ratio. The best part? It takes less than a minute, and you can mix it in any glass you have on hand. You don’t have to be a pro to impress yourself or your guests at brunch. I always keep a jug of fresh-squeezed OJ chilled alongside whatever bubbly I’m loving that week, and it’s ready for whenever company shows up. Simple, vibrant, and oh-so-satisfying.
Ingredients
For the Classic Mimosa:
- Cold sparkling wine: About 4 ounces. I usually use a Prosecco or a budget-friendly brut Champagne. Just make sure it’s chilled for max fizz.
- Freshly squeezed orange juice: About 2 ounces. Absolutely fresh is best. You can grab the juiciest navel oranges or Valencia oranges. I learned that store-bought just doesn’t cut it here.
Optional Twists for Your Mimosa:
- Cranberry juice or pomegranate juice: For a lovely pop of color and subtle tartness.
- Peach puree: Swirl in for a homemade bellini vibe.
- Fresh fruit garnishes: Think orange wedges, berries, or even fresh mint sprigs for a bright, Instagram-ready finish.
Step-by-Step Instructions
Step 1: Chill Your Glassware
This one’s a game-changer — if you want those bubbles to last longer, pop your glasses in the fridge or freezer for about 10 minutes before serving. Cold glasses keep everything crisp, and it also feels way more luxurious than a room-temp affair.
Step 2: Pour the Sparkling Wine First
Here’s the trick I always swear by: start with the sparkling wine. Pour it gently into your glass until it’s about 2/3 full. This prevents the orange juice from going flat right away. The angle of your pour should be gentle, almost like you’re cradling the bubbles instead of dumping them.
Step 3: Add the Fresh Orange Juice Slowly
Then, slowly pour in the freshly squeezed orange juice to fill up the glass. Pouring slowly keeps the bubbles alive longer and prevents the juice from foaming over. I find that using about a 2:1 ratio of wine to juice balances the flavors best, but feel free to adjust based on your mood.
Step 4: Give a Gentle Stir
Instead of shaking (which kills bubbles), just give your mimosa a gentle stir with a bar spoon or even a straw. This helps the flavors marry without losing any sparkle. Plus, it’s kind of fun to watch that swirly burst of sunlight color mix in.
Step 5: Garnish & Serve
Add a slice of orange or a few fresh berries on the rim for that little extra oomph. Serve immediately and watch it disappear way too fast.
What to Serve It With
Brunch wouldn’t be quite right without the best companion drinks and bites for your mimosa.
For Breakfast: I love pairing mimosas with a big, steamy cup of coffee — you don’t have to choose one or the other here. Consider fluffy scrambled eggs with chives or buttery croissants fresh from the bakery. The fizzy citrus drink cuts through the richness of breakfast buttery treats beautifully.
For Brunch: This is where mimosa really shines. Think smoked salmon on bagels, avocado toast sprinkled with chili flakes, or even a colorful fruit salad with a drizzle of honey. A mimosa makes everything feel just a little more celebratory, perfect for catching up with friends or family.
As Dessert: I sometimes treat mimosa as a light dessert drink after dinner, especially during warm months. Pair it with a lemon tart or fresh berries and whipped cream. Those bright acids and bubbles cleanse your palate and make the dessert feel extra special—but never heavy.
For Cozy Snacks: Oh, this is my little weekend delight — sipping a mimosa while noshing on salty popcorn or roasted nuts while curled up on the couch. It feels decadent but relaxed, like a little secret indulgence.
This drink has been a part of so many family memories — birthday mornings, holiday brunches, or just those random moments that suddenly felt special. I’ve even had the kids join in with sparkling water and fresh juice versions. Nobody’s ever disappointed.
Top Tips for Perfecting Your Mimosa
Choose the Right Bubbly: Not all sparkling wines are created equal for mimosas. I’ve used everything from luxe Champagne to budget-friendly Cava and Prosecco. Each brings a slightly different note, but I always pick something dry or extra dry to keep the sweetness balanced with the juice.
Juice Freshness Is Everything: Forget the bottled stuff unless you really don’t want to squeeze your own. Freshly squeezed orange juice has a brightness and zest that just can’t be faked. If you want a zingier twist, try blending different orange types or adding a splash of lemon juice.
Don’t Overfill: It’s tempting to pack your glass, but leaving some space means the bubbles can dance and the aromas can come alive. Plus, you avoid that dreaded flat mimosa quickly.
Play with Ratios: Although the classic 2:1 ratio is reliable, I often tweak it depending on the occasion. Feeling extra fancy? More sparkling wine. Need something lighter? Add more juice or even a bit of sparkling water.
Keep It Cold: This was a game changer for me — always chill both your wine and juice, and don’t let your glass warm up too fast. If you’re making a lot and want to keep things from getting warm, add frozen berries to substitute for ice cubes without watering down your drink.
Garnish Smart: Fresh orange slices, a skewer of berries, or even a sprig of mint add that little “wow” factor. Bonus: they make your drink seriously photogenic.
After a few batches, I learned that pouring sparkling wine first and a slow pour of juice really preserves the magic bubbles and the overall balance. Don’t rush it — this isn’t a race! It makes all the difference.
Storing and Reheating Tips
Room Temperature: Honestly, freshly made mimosa is best enjoyed right away. If you leave it out for more than 30 minutes, it starts to lose its sparkle and the orange juice can turn a bit bitter. Better to chill your ingredients beforehand so you’re ready to serve.
Refrigerator Storage: You can prepare fresh orange juice up to a day in advance and keep it sealed tight in the fridge. For the sparkling wine, definitely keep it chilled and only open right before mixing. Once combined, store leftover mimosas in a sealed container if you must, but expect the fizz to fade quickly.
Freezer Instructions: Mimosa is not a freezer-friendly drink – the bubbles and juice just don’t freeze well together. But here’s a neat idea: freeze fresh orange juice in ice cube trays and use those cubes in sparkling water or wine to keep drinks cold without watering them down.
Glaze Timing Advice: With mimosas, it’s all about immediate serving, so no glazing needed here! Just keep everything crisp, fresh, and bubbly. If you’re pairing a mimosa with baked goods that use glaze or icing, store those separately and serve fresh to keep that wow factor.
Frequently Asked Questions
Final Thoughts
I can’t tell you how many times a simple mimosa has brought a bit of joy to my mornings or Sundays with friends and family. It’s one of those rare drinks that feels downright fancy but asks for almost zero effort — and you know how I cherish that kind of kitchen magic. Whether you’re sipping it solo for a little self-care or sharing big batches at your next brunch, it’s a reminder that some of the best things in life are wonderfully uncomplicated. I’m excited for you to try your hand at this bright, bubbly classic. Don’t forget to drop a comment and let me know your favorite twists or how you serve yours — I live for those little recipe stories. Happy sipping!
Easy Bubbly Citrus Cocktail Recipe
Ingredients
Main Ingredients
- 1 bottle Prosecco 750 mL bottle, chilled
- 4 cups Orange Juice freshly squeezed or store-bought with 50% less sugar
- 1 cup Citrus slices mixed grapefruit, orange, lemon, lime slices, for garnish
- 0.5 cup Cranberry Juice optional, for serving splash
Instructions
Preparation Steps
- Add citrus slices to a large pitcher, arranging a mix of grapefruit, orange, lemon, and lime slices.
- Pour the chilled bottle of Prosecco over the fruit in the pitcher.
- Slowly add the orange juice and gently stir to combine with the Prosecco.
- Serve the mimosa cocktail into champagne flutes and add a splash of cranberry juice to each glass if desired. Cheers!
