There’s something about a Mimosa that instantly makes brunch feel like a celebration. With its bright citrus flavor and sparkling bubbles, it’s a simple drink that adds a little sparkle to your morning—or any time you feel like sipping something light and refreshing. I’ve made this drink countless times, and over the years I’ve picked up a few tips to make it extra special. Let’s walk through how to make a classic Mimosa, plus some fun ways to switch it up.
Makgeolli Mimosa
What You’ll Need
Prep Time: 5 minutes
Servings: 1 Mimosa (easily scaled up)
Ingredients
– 2.5 oz (75 ml) chilled orange juice (freshly squeezed if possible)
– 2.5 oz (75 ml) chilled sparkling wine (Champagne, Prosecco, or Cava)
– Optional: orange twist or fresh berries for garnish
Equipment
– Flute glass (best for keeping bubbles lively)
– Measuring jigger or small measuring cup
– Bar spoon or small spoon for gentle stirring
Method
- Start with a chilled glass. This helps keep your Mimosa crisp and bubbly.
- Pour in the orange juice first—about 2.5 oz (75 ml). Pouring the juice first helps prevent the wine from overflowing with foam.
- Slowly top it off with 2.5 oz (75 ml) of sparkling wine. Pour gently down the side of the glass to preserve those delicate bubbles.
- Give it a light stir—just one or two turns is plenty. You don’t want to flatten the fizz.
- Add a garnish if you like: a twist of orange peel, a fresh raspberry, or even a sprig of mint.
Tips for the Best Mimosa
– Use cold ingredients: Keep both your orange juice and sparkling wine in the fridge until you’re ready to serve.
– Fresh juice makes a difference: Bottled juice works in a pinch, but freshly squeezed oranges make the Mimosa taste brighter and more vibrant.
– Go dry or sweet: Choose a sparkling wine that suits your taste. Brut (dry) wines balance the sweetness of the juice, while sweeter wines make a fruitier drink.
– Don’t over-stir: Just a gentle mix is enough. Too much stirring can flatten the bubbles.
Storage & Make-Ahead Notes
Mimosas are best made right before serving. But you can prep ahead by chilling your orange juice and sparkling wine in advance. If you’re serving a crowd, set up a Mimosa bar with pre-poured juice and bottles of bubbly on ice.
Leftover sparkling wine? Use a champagne stopper and refrigerate—it’ll stay fizzy for about 1–2 days.
Serving Suggestions
Mimosas pair beautifully with brunch classics. Here are some favorites:
Eggs Benedict
The creamy hollandaise and runny yolks are rich, and the Mimosa’s acidity cuts through that richness perfectly.
Fresh Fruit Salad
Light and sweet, fruit salad echoes the citrus notes and keeps things refreshing.
Buttery Pastries
Think croissants, danishes, or pain au chocolat. Their flaky, rich texture contrasts nicely with the crisp bubbles.
This has been my go-to cocktail for summer mornings on the patio with friends. It’s quick, fuss-free, and always hits the right note.
Fun Variations to Try
If you’re in the mood to mix things up, try one of these Mimosa twists:
Pomegranate Mimosa
– Mix equal parts orange juice and pomegranate juice.
– Top with sparkling wine.
– Garnish with pomegranate seeds for a festive touch.
Tropical Mimosa
– Use pineapple or mango juice instead of orange juice.
– Pair with a splash of coconut water for a beachy vibe.
– Garnish with a cherry or pineapple wedge.
Berry Mimosa
– Spoon a bit of raspberry or strawberry purée into the bottom of the glass.
– Add orange juice, then sparkling wine.
– Stir gently and garnish with a berry.
Virgin Mimosa
– Mix equal parts orange juice and sparkling water or ginger ale.
– Still bubbly, still refreshing—perfect for kids or anyone skipping alcohol.
Customize Your Mimosa
– Sparkling wine: Champagne is classic, but Prosecco or Cava are great, budget-friendly choices.
– Juice: Blood orange, tangerine, or even grapefruit give a fun twist.
– Ratio: Prefer it lighter? Use more juice. Want more fizz? Add extra bubbly.
Common Questions
Can I use frozen orange juice concentrate?
Yes, just be sure to mix it with water as directed and chill it well. Fresh juice tastes better, but concentrate works in a pinch.
How do I keep Mimosas from going flat?
Pour slowly and stir gently—or not at all. Keep everything cold and serve right away.
What’s the best time to enjoy a Mimosa?
Brunch is the classic choice, but honestly, there’s no bad time for a Mimosa. Morning, afternoon, even cocktail hour—it’s always welcome.
Can I batch Mimosas for a group?
It’s best to pour them individually to keep the bubbles fresh. But you can set up a Mimosa bar with chilled juice, bottles of bubbly, and fun garnishes.
What glass should I use?
A flute is ideal—it keeps the bubbles going longer. But a small wine glass works too, especially if you’re serving a crowd.
Final Thoughts
Whether you’re hosting brunch or just treating yourself to a lazy Sunday morning, a Mimosa adds that little something extra. It’s easy to make, easy to love, and endlessly customizable. Try one of the variations next time, or stick with the classic—it’s a favorite for a reason.
Cheers to simple pleasures and sparkling sips!
