How to Make The Best Mimosa Recipe

What’s better to serve at brunch than a fabulous mimosa recipe made with dry sparkling wine and orange juice? Jump to the Mimosa Recipe 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.

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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.

Fresh Blueberry Mojito RecipeYOU MAY ALSO LIKE: 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 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:

Quick and Easy Blueberry Muffins 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 sparkling 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Calories 156 / Protein 1 g / Carbohydrate 15 g / Dietary Fiber 0 g / Total Sugars 9 g / Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 g
AUTHOR: Adam and Joanne Gallagher

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62 comments… Leave a Comment
  • Jennifer January 7, 2017, 2:59 pm

    Champagne and sparkling white wine are technically the same thing. So do not stress over which. Simply choosing more dry over sweet and sparkling are the factors to achieve a true mimosa.

    Reply
  • Greta November 20, 2016, 8:09 pm

    I did make it. It was good.

    Reply
  • Patricia November 3, 2016, 8:15 pm

    Five stars

    Reply
  • Angelique July 21, 2016, 4:59 pm

    What is the sweetest champagne for a mimosa ? I don’t like my drinks to strong but I like for them to sneak up on me

    Reply
    • Joanne July 28, 2016, 5:00 pm

      For sweeter tasting wine, you could try Prosecco (which is dry, but more fruity) or if you really want it to be sweet, look for “Asti Spumante” on the label – that’s much sweeter.

      Reply
      • Annette November 17, 2016, 8:21 pm

        How about Disaronno? Would that work?

        Reply
        • Joanne December 9, 2016, 3:36 pm

          Yes, the drink would be a different spin, but still tasty!

          Reply
      • Nissa December 8, 2016, 1:47 pm

        I’ve always used Asti Spumante for my Mimosa.
        One time i did have to use the dry stuff because two stores were out of Asti. Ive now noticed that happens a lot.
        The dry was hard to drink. So for me I’m sticking with my Asti Spumante. I love it. If anyone hasn’t tried Asti Spumante for making your Mimosa, I totally recommend trying it.
        It’s truly delicious.
        Thank you for allowing me to comment.

        Reply
        • Lori December 24, 2016, 4:08 pm

          Thank you for your recommendation. Going to try it your way. I’ve never made them before. Actually, I’ve never even had one before. This will be a first for me all the way around. 🙂

          Reply
  • 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
      • Leah July 16, 2016, 12:02 am

        Sparkling white wine is the same thing as champagne. It can only actually be called champagne if it’s from Champagne, France

        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
        • donna July 4, 2016, 5:59 pm

          Having a 75th birthday party. There will be about 35 to 40 guests. Is it fine to have pressed orange juice in a container along with white or red wine, and put it in a container in the refig?

          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
    • Threasure August 14, 2016, 4:15 pm

      Yes I try it that way to and I loved it

      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

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