Who would want a mimosa? My response is usually “yes.” Sparkling wine and orange juice are combined to make the incredibly straightforward bubbly cocktail known as a mimosa. They are light, bubbly, and simple to drink.
I enjoy buying mimosas at brunch on the weekends and offering them to family and friends on special occasions, such as Easter, Mother’s Day, the Fourth of July, or Christmas. Baby and wedding showers both benefit from mimosas. Nobody objects when I bring mimosa supplies to football watch parties.
Over the years, I’ve shared a few different mimosa recipes. Today, I’m going to give you all the information you could possibly need regarding mimosas, along with a basic recipe and some extras.
If you haven’t yet made your first mimosa, by the conclusion of this piece, you’ll be a mimosa pro! Even experienced mimosa drinkers could learn something new from this article.
Ingredients for a Mimosa Dry sparkling wine and orange juice are the only two components needed for a traditional Mimosa. You’ll be instructed to include Cointreau or orange liqueur in several recipes. Don’t follow their advice!
Wine with bubbles
Actually, champagne isn’t the ideal choice for mimosas. Choose less costly Cava or Prosecco for mimosas. Both Cava and Prosecco, which come from Italy and Spain respectively, are delightful dry sparkling wines that pair beautifully with fruit.
Bonus? They are inexpensive. A decent bottle of Cava or Prosecco costs between $12 and $16. Avoid really affordable sparkling wine unless you want a headache with your mimosas (cough, André). Don’t waste your expensive bottle of Champagne on mimosas because the orange juice will muddle the delicate flavors.
For mimosas, I usually use Freixenet Cordon Negro Brut Cava. It typically costs around $12 and comes in a beautiful black bottle with gold writing on the label.
For mimosas, cold, fresh orange juice works best. When purchasing orange juice at the shop, choose high-quality, pulp-free, non-concentrate orange juice. When I drink orange juice on its own, the pulp doesn’t bother me, but when it mixes with bubbly, the pulp creates a mess.
Juice your oranges ahead of time if you want to have time to refrigerate the juice before using it. Before freezing, filter the orange juice if you notice any pulp floating about. Any member of the orange family, including clementines, blood oranges, and navel oranges, will produce great juice for mimosas.
Ratio of mimosas
You decide what proportion of sparkling wine to orange juice is ideal. My recommendation Start with the suggested 50/50 ratio and make adjustments from there.
My mimosas are light, bubbly, and powerful because I use 2 parts sparkling wine and 1 part orange juice. When I worked as a bartender, that is how we made them.
Start with a 50/50 ratio and, if you want your mimosas sweeter and more juicy, add extra orange juice. You’ll discover your ideal mimosa after some delectable experimenting!
Making the Best Mimosa
- Keep your ingredients refrigerated and start with cold ones. Mimosas that are too warm don’t feel nearly as cool.
- Utilise Champagne flutes to serve mimosas. Their towering shape keeps bubbles in place. Use wine glasses if you don’t have those.
- First, pour the sparkling wine. In any other case, the wine/orange juice concoction can spill and create a mess.
- To keep the carbonation when pouring wine, tilt your glass slightly (just like you would when pouring beer).
- Avoid stirring your mimosas! Your drink will be mixed simply by pouring it, and swirling it will cause it to bubble up more.
Creating a Mimosa Bar
Offer a mimosa bar so that your guests can mix cold sparkling wine and juice in their own glasses because mimosas are so straightforward. You might offer orange juice along with any of the juices mentioned above so that guests can mix and match to make it even more enjoyable.
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In a pitcher, you could pre-mix mimosas. Simply blend sparkling wine and juice in equal parts. The disadvantage is that some of the carbonation will be lost, so mix them right before the party and chill the pitcher until people arrive.
- 1 chilled bottle of Cava or Prosecco, 750 ml
- 2 to 4 cups cold orange juice without pulp
- Fill the glass roughly halfway with sparkling wine while tilting your Champagne flute slightly.
- Orange juice should be added to fill the remainder of the glass before serving. You can change the amount of sparkling wine to orange juice to suit your tastes (I like my mimosas with more sparkling wine than orange juice).
RECOMMENDED EQUIPMENT: Here are my Champagne flutes (that’s an affiliate link). Since they’re stemless, they’re not so easy to break.
IF YOU LOVE THIS RECIPE: Check out more bubbly cocktails, my favorite red sangria, or view all of my cocktails.