Classic Mimosa Recipe

What’s better to serve at brunch than a fabulous mimosa recipe made with dry sparking wine and orange juice? Jump to the Mimosa Recipe now or read on to see how we make them.

It’s simple, fun and perfect to serve company. Below, we share our recipe and video with tips for how to make the absolute best mimosa at home.

Mimosa Recipe

Classic Mojito RecipeYou May Also Like This: If you are looking for drinks for a crowd, our Classic Mojito Recipe is a perfect fit. You can make it for one or many. We love it so much, we’ve even shared our Fresh Blueberry Mojito, too.

The Best Wine for Making Our Mimosa Recipe

Use a dry sparkling wine, not sweet. We usually will spend $12 to $15 on the sparkling wine we add to our mimosas. Your best bet is to look for “Cava,” which comes from Spain or an American sparkling wine that’s around $15. A dry Prosecco is a great option, too. Unless you’ve found something you absolutely love, don’t go lower than $10 as that could lead to headache central.

The Orange Juice

If you can swing it, use freshly squeezed orange juice. We know it seems a little over the top, but when you consider half of the drink is made from juice, you want the best. Freshly squeezed OJ is a little lighter, a bit tart and more delicate than anything you can find in the store.

With that said, when we’re in a pinch, we’ll use the “Simply” brand of orange juice.

The Ratio

A classic mimosa recipe calls for equal parts sparkling wine to orange juice. While we think this ratio tastes the best, if we’re serving a crowd for brunch, we do hold back the wine a little. There is also the option to add a splash of orange liqueur, such as Grand Marnier or triple sec. We’ll skip this and keep things a little lighter, but feel free to experiment yourself.

When you’re making a mimosa, always add the sparkling wine first, then top with orange juice. This way, the cocktail mixes together on its own and won’t make a sticky mess at the top of the glass. You don’t need to stir as this will cause the wine to become flat.

Keep The Wine and the Orange Juice Chilled

The absolute worst thing you can do to a mimosa is serve it warm. Keep the wine and orange juice (or oranges if you are planning to juice them yourself) in the refrigerator until you are ready to serve. Once you’ve poured everyone a drink, place everything back into the refrigerator until you’re ready for a second round.

Mimosa RecipeDid you like our Mimosa Recipe? If so we bet you’ll love these:

Blueberry Muffin RecipeLooking for more brunch-worthy recipes? Take a look at our incredibly popular recipe for Blueberry Muffins. They are seriously easy to make and based on our experience, go very well with mimosas! You could also take a look through all of our breakfast and brunch recipes.

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

5.0 from 8 reviews
How to Make The Best Mimosa Recipe
 
Prep time
Cook time
Total time
 
What's better to serve at brunch than a fabulous mimosa cocktail made with dry sparking wine and orange juice? It's simple, fun and perfect to serve company. Use a dry sparkling wine, not sweet. We usually will spend $12 to $15 on the sparkling wine we add to our mimosas. Your best bet is to look for "Cava," which comes from Spain or an American sparkling wine that's around $15. A dry Prosecco is a great option, too. Unless you've found something you absolutely love, don't go lower than $10 as that could lead to headache central.
Created By:
Yield: 8
You Will Need
FOR 8 Mimosa Cocktails
  • 1 750 ml bottle chilled dry sparkling wine
  • 3 cups (750 ml) chilled orange juice (freshly squeezed is best)
  • 1/2 cup (118 ml) Grand Marnier or triple sec (optional)
FOR 1 Mimosa Cocktail
  • 1/3 cup (79 ml) chilled dry sparkling wine
  • 1/3 cup (79 ml) chilled orange juice (freshly squeezed is best)
  • 1 tablespoon (15 ml) Grand Marnier or triple sec (optional)
Directions
  1. Fill 8 champagne flutes 1/2 full with chilled sparkling wine. Top with orange juice. If you are using, top mimosa with 1 tablespoon of Grand Marnier or triple sec.

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51 comments… Leave a Comment
  • Kman February 6, 2016, 9:33 am

    What about Tia Maria as the liqueur?

    Reply
    • Joanne May 19, 2016, 1:31 pm

      Hi Kman, Tia Maria has a coffee flavor. I think something with more of a citrus flavor would work better for mimosas.

      Reply
  • Kat January 3, 2016, 6:48 pm

    We love this but also found modifying it with a couple more tablespoons of Chambord instead of Grand Marnier is also a winner

    Reply
  • Kim December 27, 2015, 2:23 pm

    For some reason I have always thought you used Champagne and orange juice. But glad to know now.
    Happy New Year 🍾

    Reply
    • scott February 26, 2016, 3:31 pm

      Yes, me too. That’s the best way.

      Reply
    • Robert March 27, 2016, 11:11 am

      It is with Champagne…im sure cheap dry wine tastes good too but ill stick with Champagne

      Reply
  • Jim December 25, 2015, 11:11 am

    Is it ok to use ice cubes?

    Reply
    • Adam December 26, 2015, 12:33 pm

      We prefer to used chilled juice and wine. Using ice cubes can make the mimosa watery as they melt.

      Reply
  • Tammy December 9, 2015, 9:41 pm

    I read where it is not a good idea to mix these up by the pitcher; however, can you pre-make in the glasses and keep them individually refrigerated until ready to serve?

    Reply
    • Joanne December 22, 2015, 12:57 pm

      Not really (bummer, I know), the bubbles of the wine will dissipate and the drink will be flat.

      Reply
      • Suzy June 20, 2016, 11:23 am

        Hi I was wondering if pitchers or mason jars are not ideal. What do you recommend for 50 people because I would hate for my guests to pour their own mimosas each time they need a drink…

        Reply
  • KrysMarie Hudson December 7, 2015, 9:36 pm

    I love this recipe….. Hope it turns out great for Christmas morning brunch with family and friends. Wish me luck!!!! 🙂

    Reply
  • Sandy November 22, 2015, 2:47 pm

    What about orange sherbet instead of orange juice? I heard its good but I have my concerns

    Reply
  • Celeste September 22, 2015, 1:24 pm

    Love this recipe. I just use a brut dry champagne orange juice and add a strawberry it fizzles. So simple to make and my friends love it so much they call me the mimossa queen

    Reply
  • Pita May 23, 2015, 8:14 pm

    Use Cupcake Prosecco. Anytime I serve mimosas everyone wants to know what I use

    Reply
    • Lorraine May 7, 2016, 11:24 pm

      I tried the cupcake prosecco and simply oj it was a hit! thanks Pita !!:-)

      Reply
  • adam April 26, 2015, 11:57 am

    Thank you was awesome! And I have been trying to find this forever!

    Reply
  • patty April 23, 2015, 11:00 pm

    Can I pre make a jar or mimosa so it can be ready for about 50 people?

    Reply
    • Joanne April 24, 2015, 8:46 am

      Hi Patty, we don’t recommend that you make mimosas in advance. You will loose the bubbles of the sparkling wine over time (especially if you premix in a pitcher).

      Reply
  • Cynthia Goodman April 16, 2015, 11:48 am

    Would this work well in a punch bowl for a crowd? Or would that flatten the wine? Would it be wiser to serve in pitchers?

    Reply
    • Joanne April 21, 2015, 1:03 pm

      That would make the mimosa flat — I would serve the OJ in pitchers and then have the sparkling wine left in the bottles with the cork removed.

      Reply
  • Sheri April 7, 2015, 2:09 pm

    I need a recipe to make a memosa for 30 people for a wedding shower. Don’t like dry wines either what is a good suggestion.

    Reply
    • Joanne April 9, 2015, 5:19 pm

      Look for Cava from Spain or a dry Prosecco, both work really well when it comes to mimosas.

      Reply
  • christine April 5, 2015, 2:27 pm

    Can you use cuointreau instead of triple sec?

    Reply
    • Joanne April 9, 2015, 5:15 pm

      Yes, that would be lovely.

      Reply
  • Myrna March 5, 2015, 11:12 am

    I have not try it , yet.But looks delicious!

    Reply
  • Myrna March 5, 2015, 11:10 am

    Can I serve Mimosa in the evening?

    Reply
    • Joanne March 6, 2015, 10:16 am

      Of course! Whenever you like 🙂

      Reply
  • ADVChic March 23, 2014, 10:59 am

    Always pour the orange juice first. The champagne is thicker and will mix down into the orange juice naturally.

    Reply
  • Debbie January 4, 2014, 5:17 pm

    I use Zonin Prosecco and it is absolutely delicious. I do not like dry wine either.

    Reply
  • Meg December 25, 2013, 5:15 pm

    I got cava for these and it was $15/bottle so I figured it would be a pretty good one but it was disgustingly dry. I am so disappointed that we just had to dump it out:( don’t do cava! It wouldn’t let me do stars which is fine because it would be 0 stars

    Reply
    • Joanne December 30, 2013, 11:35 am

      HI Meg, Not all sparkling wines will be the same. Next time, try asking the folks at your liquor store for advice. It sounds like you would prefer a sweeter wine.

      Reply
  • DOLORES Snyder December 13, 2013, 11:34 am

    I used pink champagne ; a nice change. Try it!:-)

    Reply
  • heidi werber November 23, 2013, 6:54 pm

    Mimosa was fantastic! Thanks for the “Cava” recommendation!

    Reply
  • Katie September 24, 2013, 4:38 pm

    Add a splash of chambord for a raspberry flavor and some color! Yum!

    Reply
    • Joanne September 25, 2013, 10:49 am

      Great idea!

      Reply
  • Phil August 13, 2013, 8:54 am

    A mimosas without triple Sec is a “Buzz Fizz.”
    You absolutely need the triple sec.

    Reply
    • Matt August 31, 2014, 7:21 pm

      According to the Wikipedia pages on both drinks, this isn’t actually the case. A Buck’s* Fizz is actually just 2 parts orange juice and one part sparkling wine. All the mimosa did was up the ratio to 1:1.

      Reply
  • Simply Tia January 28, 2013, 7:40 am

    WOW!! These look mimosas soooo good!!! And your photos are just absolutely beautiful! Thanks for sharing all the great tips. I must try my hand at homemade mimosas soon.

    Reply
  • Maureen | Orgasmic Chef January 12, 2013, 12:26 am

    I love mimosas. You can drink all you want in the middle of the day and you don’t know you’re smashed until an hour later. 🙂

    Reply
  • Yolanda January 6, 2013, 12:38 pm

    Who doesn’t love a properly made Mimosa? Never thought to use a liqueur, I think I’ll try that!

    Reply
    • Bart May 3, 2014, 5:23 pm

      Technically Buck’s Fizz without the liquer

      Reply

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