How to Make The Best 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.

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 a Mimosa Cocktail

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.

How to Make the Best Mimosa Recipe

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.

How to Make the Best Mimosas

Did 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

How to Make The Best Mimosa Recipe

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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.

Make 8 Servings

You Will Need

1 (750 ml) bottle chilled dry sparkling wine
3 cups (750 ml) chilled orange juice (freshly squeezed is best)
1/2 cup (120 ml) Grand Marnier or triple sec, optional

Directions

    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.

Adam and Joanne's Tips

  • To make 1 mimosa cocktail: In a champagne flute, combine 1/3 cup chilled sparkling wine, 1/3 cup chilled orange juice and 1 tablespoon Grand Marnier or triple sec.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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62 comments… Leave a Comment
  • Marco Ringering May 26, 2017, 6:58 pm

    Your style is unique in comparison to other people I’ve read stuff from. Thanks for posting when you have the opportunity, Guess I’ll just book mark this site.

    Reply
  • Christine A. Roppel March 9, 2017, 12:38 pm

    Hi! We have Mimosas every Christmas morning. THIS year, my brother brought over some freshly squeezed Blood Oranges. WOW! This was SO delish!

    Reply
  • Bob Thonen February 24, 2017, 8:20 am

    Delightfully simple, quick and easy recipe. I’ve had the pleasure of trying several of the suggestions and ‘chilled’ is absolutely required, anything the least bit warm is a disappointment.
    Fresh squeezed orange juice is noticeably better but not sure why, and it adds to the preparation drama if you have an audience. Triple Sec seems to provide a hint of dryness that fits the drink very well.
    Thanks for the recipe.

    Reply
  • Joyce HOllingwoth February 17, 2017, 11:04 am

    How about using a few dashes of agusta bitters (spelling nor correct) instead of the liquer?

    Many thanks Joyce

    Reply
    • Joanne February 22, 2017, 1:53 pm

      We’ve never tried this, but it should be tasty.

      Reply
  • Margaret January 21, 2017, 11:40 am

    Made this yesterday. Used the Verdi Spumante, a Pulp-free Orange Juice, and no Triple sec. It was absolutely delicious!

    Reply

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