mimosa_cocktail

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.

We all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click here to sign up for free now!

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.

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.

YOU 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.

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.

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

Looking 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

• PREP 5mins
• TOTAL 5mins

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.

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

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Hungry For More?

• 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.

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

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.

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

Many thanks Joyce

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

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

Hi! We are Adam + Joanne

We are so glad you’re here. You’ll find recipes that are easy-to-make, worth your time and that you’ll want to make over and over again. Most recipes are from scratch and taste so much better than store-bought! More about us…

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How to Make a Classic Mimosa

Because brunch without one is pointless.

Mimosas are astonishingly easy to make. For a true Mimosa, though, it's not just Champagne and orange juice. Traditionally, a teaspoon or so of Grand Marnier (or a dash of orange bitters) is used to add a little complexity to this exceedingly simple drink. Not that simple is a bad thing, of course.

1. Fill champagne flute 2/3 full of fresh-squeezed orange juice.
2. Top up with brut champagne.
3. Add the teaspoon of Grand Marnier.

And if you're looking for something with a slightly more tropical flavor, there's also the Blushing Mimosa. For that one, create a mixture that's two parts orange juice, one part pineapple juice. Fill the champagne flute 2/3 full of the juice mixture, top with Champagne, and then add two tablespoons of grenadine.

The Classic Mimosa Recipe: Always a Brunch Favorite

• 3 mins
• Prep: 3 mins,
• Cook: 0 mins
• Yield: 1 serving

The Mimosa is a very simple, yet delightful drink that makes an excellent brunch cocktail. It is one of the most popular Champagne cocktails and the recipe is unbelievably easy.

The basic Mimosa requires just three ingredients: triple sec, orange juice, and Champagne. Because the sparkling wine is added last, it does the mixing for you so there's no need to even give it a stir. It's a fabulous 'pour and drink' cocktail that makes entertaining a breeze.

The simplicity and popularity of the classic Mimosa is a perfect base for experimentation and adaptation. There are many ways that you can enhance it, including adding a splash of grenadine for sweetness and a 'sunrise' effect, amping it up with a pour of Cognac, or switching the triple sec out for a high-end liqueur like Grand Marnier.

However you decide to mix up the Mimosa, it's sure to be a hit anytime you entertain.

What You'll Need

• 1/2 ounce orange liqueur (triple sec)
• 1 1/2 ounces fresh orange juice (fresh)
• 3 1/2 ounces Champagne (chilled)
• Garnish: orange slice

How to Make It

1. Build the ingredients in the order given in a champagne flute.
2. Garnish with an orange slice.

Add a Splash to the Classic Mimosa

The Mimosa is great and it is the ideal foundation for a little fun. Use these ideas to spark your own creative takes on the Mimosa.

• Pineapple Mimosa - This recipe demonstrates an easy way to switch up the Mimosa. It features a pineapple-flavored vodka, cuts the orange juice, and adds lemon and honey. You can do the same with most fruit vodkas.

• Grapefruit Juice - A popular and slightly more tart version of the Mimosa, simply swap out all or part of the orange juice for grapefruit juice. You might also want to add a dash of simple syrup to balance out the taste.
• Flavored Simple Syrup - Too much orange juice for your stomach? Counteract the acidity with a flavored sweetener. Simple syrup is easy to make at home and adding flavor takes very little extra effort. Syrups that would pair well with the orange include vanilla, blackberry, raspberry, and mint.
• Muddled Mimosas - This is a quick way to add additional flavor to the drink. Choose the sweetest fruits of the season and muddle them up for your Mimosa. The champagne flute is not the best for muddling, so you will need to do that in a separate glass or cocktail shaker, but you can muddle enough fruit at one time to handle a round or two of Mimosas.

How Strong Is the Mimosa?

The average bottle of Champagne is 12 percent ABV and the average triple sec is 30% ABV. When these two ingredients come together in the standard Mimosa recipe, the drink has an alcohol content of around 10 percent ABV (20 proof). It's light and refreshing, which is why it's such a beloved brunch cocktail.

Sparkling Brunch Alternatives to the Mimosa

There are a number of cocktails that resemble the Mimosa and also make great additions to a casual brunch party.

• Buck's Fizz - This classic cocktail is first because it is almost exactly like the Mimosa, but there's no need to worry about buying a bottle of triple sec. All you need is orange juice and Champagne.

Mimosa

Cocktail recipe

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2 Ingredients

• 7.5 cl Orange Juice 7.5 cl Orange Juice 7.5 cl Orange Juice 75 ml Orange Juice 7.5 cl Orange Juice 2.5 oz Orange Juice
• 7.5 cl Champagne 7.5 cl Champagne 7.5 cl Champagne 75 ml Champagne 7.5 cl Champagne 2.5 oz Champagne

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Vince Coughlin gives a quick tutorial on how to make a simple cocktail, the Mimosa. Ingredients: 15mL Triple Sec 45mL Fresh orange juice 100mL Sparkling . ">How To Make - Mimosa Cocktail https://www.youtube.com/embed/OM8XZ7Wgaco

The Buck's Fizz and Mimosa are similar orange juice-based cocktails topped with sparkling wine - often consumed at brunch. Here Danielle will show you three . ">Buck's Fizz / Mimosa Cocktail: 3 Ways! | Danielle Hayley https://www.youtube.com/embed/LJmv6SFdoqg

For Full Mimosa Cocktail Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: . ">How to Make The Best Mimosa Recipe - Classic Mimosa Cocktail

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  Blushing Mimosas

  The classic mimosa is equal parts orange juice and Champagne. In this cocktail recipe, pineapple juice and grenadine add a twist of flavor and color.

  Ingredients

  • 2 cups orange juice (not from concentrate)
  • 1 cup pineapple juice, chilled
  • 2 tablespoons grenadine
  • 1 (750-milliliter) bottle Champagne or sparkling wine, chilled*

  How to Make It

  Stir together first 3 ingredients.

  Pour equal parts orange juice mixture and Champagne into Champagne flutes.

  *2 (12-oz.) cans ginger ale or lemon-lime soda may be substituted.

  Note: For testing purposes only, we used Simply Orange 100% Orange Juice.

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  5 Brunch Cocktails That Beat The Hell Out Of A Mimosa

  Mimosas are in the brunch cocktail hall of fame for many reasons. They're dead easy to make. They can be very cheap (given how easy it is to disguise mediocre bubbly with orange juice). They've got real juice, which is almost healthy, right? And for day drinking, bubbles are never a bad choice.

  But there's an entire world of sparkling brunch drinks out there—some of them just as easy as adding Prosecco to OJ and many of them way more exciting. So for your next brunch party, give one of these five cocktails a try. We promise you won't miss your mimosa.

  When you order a French 75 at a fancy cocktail bar, odds are you'll get a gin-lemon cocktail with a sparkling wine float. We're partial to the version with Cognac—and at brunchtime, up the bubbly and use a real dose of Champagne rather than just a float.

  Instructions: In a cocktail shaker with ice, combine 1 ounce Cognac, 1/2 ounce fresh lemon juice and 1/2 ounce simple syrup (equal parts sugar dissolved in hot water). Shake all that up and strain into a flute. Top with 4 ounces of Champagne. Garnish with a long, skinny lemon peel.

  First created in Louisville's Seelbach Hotel, this sparkler relies on a base of bourbon with a splash of orange liqueur. (The classic uses Cointreau, but we're using a dry curaçao.) It's stiffer than your standard bubbly cocktail and ideal for a boozy brunch. Just exercise a bit of caution if you want to make it to dinner.

  Instructions: Add 1/2 ounce curaçao (we like Pierre Ferrand) and 1 ounce bourbon (such as Buffalo Trace) to a Champagne flute. Add a hefty shake of bitters: 7 dashes of Angostura and 7 of Peychaud's, if you have 'em. Top it all with 5 ounces of sparkling.

  Sparkling Pomegranate

  Bubbles: delicious. Bubbles perked up with PAMA: even better. Bubbles, PAMA and gin? Now you've got a real cocktail, and one that takes about 15 seconds to put together. (Juniper-phobes can swap in vodka, but we much prefer the gin version.)

  Instructions: Pour 1/2 ounce PAMA and 1/2 ounce gin into a wine glass or Champagne flute. Add 5 ounces of sparkling wine.

  Limoncello & Bubbles

  Pretty much any fruit liqueur tastes great with bubbles, but when that liqueur is on the sweeter side, too much of it can get you into cloying, dangerously sugary territory. Limoncello's sweet-tart balance means you can use a heavier hand.

  Instructions: In a Champagne flute, combine 1 ounce limoncello and 5 ounces Prosecco. Garnish with a brandied cherry. Drink three more before brunch is over.

  Garden Sparkler

  Don't be intimidated by the extra step of making fresh cucumber juice; it's easy enough to do even if you’ve already had one of every cocktail on this list. You just whiz cucumbers and water through a blender and then strain. Use the cucumber juice day of, while it retains its vibrant green color. And while you're at it, you might as well make a bunch and serve by the pitcher.

  Instructions: For the cucumber juice: Cut up a fresh cucumber, keeping the skin on for color, and drop it into a blender. Add 1/4 cup water—that's just to help it liquify. Blend it up until totally smooth, then fine-strain it into a container. Dump the solids; the green liquid is your cucumber juice.

  For the rest of the cocktail: If you're making a single drink, add 1/2 ounce gin (like Beefeater), 1/2 ounce cucumber juice, 1/2 ounce fresh lemon juice and 1/4 ounce honey syrup (equal parts honey dissolved in hot water) to a cocktail shaker with ice. Shake it all up, strain into a wine glass with ice and top off with 4 ounces of sparkling wine.

  Or make it by the pitcher: 3 ounces gin, 3 ounces fresh lemon and 3 ounces cucumber, stirred up with 1 1/2 ounces of that honey syrup in a pitcher with ice. Top all that off with a full bottle of bubbly and garnish with fresh cucumber slices.

  Mimosa drink recipe

  THIS PAGE MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE.

  The Mimosa drink recipe is an old classic. You may generally think of it as orange juice and champagne, but there’s actually a little bit more to it than that.

  

  This drink is most often served as a brunch cocktail. And it makes a wonderful brunch cocktail, because it’s low on alcohol and high on vitamin C. It doesn’t need an expensive champagne. In fact, you can use leftover champagne from a party. I generally use prosecco for champagne cocktails, and it’s a good standby. You may find your “ideal” mimosa requires a particular brand or type, but you can’t go wrong with any decent champagne.

  Try it with this Veggie-Loaded Breakfast Casserole from Little Spice Jar. The savory flavors in the dish pair wonderfully with the sweet notes of the cocktail. Or you could try it with this Spinach and Gruyere Cheese Quiche with a Hash Brown Crust from Happily Unprocessed. It’s the kind of rich, dense dish that makes a light cocktail like the Mimosa ideal. (And go ahead and use whole eggs instead of just the egg whites – we now know eating cholesterol isn’t what gives you high cholesterol.)

  

  But the Mimosa isn’t just a brunch drink. It’s also good anytime you’re wanting a drink that’s light on alcohol, but delicious and easy to love. It makes for a nice aperitif, too. You can serve these before a dinner party starts because they’re light enough on the alcohol not to get anyone tipsy on an empty stomach. And if you’re entertaining non-drinkers, of course we have a delicious Mockmosa just for them.

  

  If you love the Mimosa, check out the Melon Mimosa, the Champagne Fizz and the San Remo. You may also want to take a look at my collection of champagne cocktails.

  Mimosa Drink Recipe

  • 1/2 ounce triple sec
  • 1 1/2 ounce fresh squeezed orange juice (if you can’t get that, Simply Orange is a good substitute)
  • 3 1/2 ounce chilled champagne

  Build the ingredients in order in a champagne flute. Garnish with an orange slice.

  Beyond the Mimosa: Sparkling Wine Cocktails You've Never Heard Of

  From tart, sherry-spiked champagne to a potent punch aptly named Mother's Ruin, these recipes are new takes on sparkling wine cocktails.

  Amer Mousseux

  Two bracing Italian liqueurs, Cynar and Campari, lend this quirky orange-accented sparkling cocktail a love-it-or-hate-it bitterness.

  Cinque Terre

  This bubbly, citrusy drink is named after the famous cluster of five villages perched on a stretch of cliffs on the northwest coast of Italy.

  Joe Fee, of Fee Brothers syrup and bitters company, gave Jeff Grdinich a bottle of his new rhubarb bitters in 2008. Grdinich concocted this drink with it. The name is a tribute to Mr. Fee, who is known for tipping his ever-present fedora in greeting.

  Atlanta chef Shaun Doty and bar manager Jacki Schmidt created Lush as an aperitif, but it's become a popular nightcap among theatergoers from the neighboring Ansley Park Playhouse.

  Red Velvet

  This riff on the Black Velvet replaces the Champagne with Prosecco and the Guinness with raspberry-flavored lambic, a type of wheat beer made with wild yeasts.

  Sudden Headache

  A girly cocktail such as Sudden Headache is usually served in Champagne flutes whereas macho options like Arm Candy, are served in pilsners.

  Lady Irish

  Sean Muldoon likes drinking this tart, sherry-spiked Champagne cocktail with shellfish, especially shrimp, lobster or crab.

  Marasca Fizz

  Country in New York City offers 50 sparkling wines by the bottle and up to 6 by the glass. For this Champagne cocktail, the restaurant soaks pitted sweet cherries in an anise-infused syrup.

  Kill Devil Punch

  Even more than most East Coast bartenders, Phil Ward is obsessed with traditional recipes, which he learns by heart (he has a photographic memory), then tweaks. He cools his Kill Devil Punch with a block of raspberry ice that releases berries into the bowl as it melts.

  Mother's Ruin Punch

  Classicist bartenders have resurrected the centuries-old ritual of the formal punch service. Here, Philip Ward makes a potent concoction named after the old British slang for gin.

  Mimosa cocktail

  Classic Cocktail History: The Mimosa

  Did an acclaimed American director invent the mimosa, or is it just the cousin of a cocktail born in London?

  

  We have both brunch classic cocktails at Gunther Toody’s – mimosas and Bloody Mary’s!

  It’s hard to think about brunch without a mimosa, the two things just go hand-in-hand. Many brunch spots offer bottomless mimosas or even serve one drink complimentary. There is just something about the refreshing combination of champagne and orange juice that goes perfectly with a leisurely Sunday brunch.

  Like most classic cocktails and many popular American dishes, there are a lot of legends regarding the true origins of the mimosa. A drink called Buck’s Fizz was invented in 1921 at the Buck’s Club in London. This drink is also made with champagne and orange juice, but with a larger quantity of the wine. It is believed that four years later, in 1925, a bartender at the Ritz Hotel in Paris named Frank Meier invented the mimosa, which uses equal parts sparkling wine and juice.

  There is even one story that says director Alfred Hitchcock invented the mimosa in San Francisco in the 1940’s. According to The Oxford Companion to American Food and Drink, the mimosa is merely a variation of the Buck’s Fizz, but it does suggest that perhaps Hitchcock was the one to popularize it as a brunch drink in this country.

  The true story of the mimosa is probably lost to history but that won’t stop us from celebrating the beverage at Gunther Toody’s. Stop in this weekend and enjoy a delicious brunch with a mimosa!

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  Mimosa Pitcher Cocktail

  

  Mimosa Pitcher Cocktail – The classic and refreshingly delicious Mimosa Cocktail made with Orange Juice and Prosecco.

  And this is what I call a MOMOSA. My Sundays BFF.

  Hi Hey YO! Happiest of Fridays!

  Welcome to the one time of year when it’s totally acceptable, even encouraged, to drink and get drunk at 11 a.m. That’s right, my friends… it’s totally time to drink spiked Orange Juice.High Five!!

  Mother’s Day, I could hug you! And, Brunching is SO my jam!

  So. Being that Mommy’s Day is in two days, I thought I should share my very delicious go-to Brunch Cocktail AND my thoughts on Mommyhood. Mmmmkay? Cool.

  Living in this Mom-world for the past 5 years has been gosh darn amazing, to say the least. These girls of mine have made this lady one extremely happy individual, and have completely changed the way I look at Motherhood. Like, WHOA!

  It’s easy – read: dropping them off at Grandmas and not coming back for a couple hours.

  It’s the Gummy Bear song on one tablet, it’s Barbie and Ken on the other…

  and, it’s finally putting the Princess training potty to its intended use, and not as a performance stage where you can stand and sing Let It Go all.day.long.

  Now, I am going to talk to you about my beloved Mimosa. Yes, I am.

  I’ve seen this cocktail botched up one too many times and I feel that it’s my duty to make it right. Well, as right as Paul McCartney’s personal caterer makes it.

  Sidenote. A while back, I met Paul McCartney’s (English) caterer and all we talked about was food. I didn’t ask one single question about Paul…didn’t even dawn on me. All I wanted to know about was Yorkshire Pudding, tea time, and brunch foods.

  Before I lose you, long story short, there was only 3 requirements for his perfect Mimosa:

  1. Prosecco (don’t even think about going with a cheap bottle of Champs)

  2. Chilled and freshly squeezed Orange Juice (Uhmmm… I skip that part and go with the 50% less sugar OJ)

  3. Splash of Cranberry Juice

  I also recommend filling the pitcher to the rim with slices of citrus fruits for presentation and added flavor.

  CHEERS and ENJOY!

  Craving more? Sign up for the DIETHOOD Newsletter for a fresh serving of content delivered to your inbox! Follow Diethood on Facebook, Twitter, Pinterest and Instagram for all of the latest recipes and updates.

  • thin slices of a variety of citrus fruits - grapefruits, oranges, lemons, limes
  • 1 bottle (750 mL) chilled Prosecco
  • 3 to 4 cups 50% Less Sugar Orange Juice or you can use freshly squeezed Orange Juice
  • Cranberry Juice
  1. Fill a pitcher with slices of citrus fruits
  2. Pour the bottle of Prosecco over the fruits.
  3. Slowly pour the Orange Juice.
  4. Fill champagne flutes with prepared Mimosa and add a splash of cranberry juice to each.
  1. Fill a pitcher with slices of citrus fruits
  2. Add orange juice and refrigerate until ready to use.
  3. Remove from fridge and add chilled Prosecco to the pitcher.
  4. Fill champagne flutes with prepared Mimosa and add a splash of cranberry juice to each.

  Read the original on: Diethood

  

  Diethood, Katerina Petrovska

  I am a cookie-maker, baker-faker, food-taker. Errr! Picture-taker! I started to blog about food with the intent to inspire others to get back into the kitchen and start cooking.

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