The best homemade mimosa starts with chilled dry sparkling wine—Prosecco or champagne work well—and fresh orange juice. Pour the wine first, then gently top it with juice to keep the bubbles lively. A light stir blends the flavors without losing the fizz, and an orange twist adds a touch of elegance. If you’ve ever wondered why some mimosas fall flat, the secret’s in the technique—let’s get into it.
Recipe
There’s something magical about a perfectly made mimosa—bright, bubbly, and just sweet enough to feel like a celebration in a glass. Whether you’re kicking off a lazy Sunday brunch or toasting to a special occasion, this homemade mimosa recipe is the kind of effortless elegance that never gets old.
The secret? It’s all about balance. Freshly squeezed orange juice (none of that store-bought stuff) and a crisp, dry sparkling wine create a drink that’s invigorating without being cloying.
And here’s the best part: it takes less than five minutes to whip up, but it tastes like you put in way more effort.
I’ve made these for everything from bridal showers to casual backyard hangs, and every single time, they disappear fast. The citrusy pop of the oranges paired with those tiny, joyful bubbles? Pure happiness in a flute.
Trust me, once you try this version, you’ll never go back to the pre-mixed stuff again. Let’s make some magic.
Ingredients
A great mimosa is all about balance—bright citrus, crisp bubbles, and just the right touch of sweetness. The key is using quality ingredients, but don’t stress if you need to improvise. Here’s what you’ll need:
- Chilled Champagne or Prosecco – The backbone of any mimosa. Go for dry (brut) to keep it from being too sweet. Prosecco works if you prefer a fruitier vibe. *No bubbly? Dry sparkling wine or even a crisp cava will do in a pinch.*
- Freshly Squeezed Orange Juice – Non-negotiable. Bottled juice lacks that zesty punch. *If you’re feeling fancy, blood oranges add a gorgeous color and deeper flavor.*
- Orange Liqueur (Optional) – A splash of Cointreau or Grand Marnier takes it up a notch. *Skip it if you want a lighter drink, but it adds a lovely depth.*
- Superfine Sugar (Optional) – If your OJ is tart, a pinch dissolves instantly. *Honey or agave syrup also works for a natural touch.*
- Orange Slices or Twists – For garnish. *Bonus: A few raspberries or a sprig of mint make it look extra festive.*
Pro tip: Chill everything—glassware included—for the crispest, most invigorating sip.
How to Make the Best Perfect Mimosa Recipe Name
- Chill your champagne and orange juice beforehand. Cold ingredients guarantee your mimosa stays invigoratingly crisp when served. A chilled glass is also key—pop it in the freezer for a few minutes before pouring.
- Pour the champagne first. This helps maintain its bubbles and prevents the orange juice from overpowering the drink. Fill the glass about halfway for a balanced flavor.
- Add the orange juice gently. Slowly pour it over the back of a spoon to preserve the champagne’s effervescence. The ideal ratio is 1 part orange juice to 2 parts champagne, but adjust to your preference.
- Stir lightly if needed. Use a cocktail stirrer or a gentle swirl of the glass to combine—avoid vigorous mixing to keep the bubbles intact.
- Garnish creatively. A twist of orange peel, a slice of fresh orange, or a sprig of mint adds visual appeal and a hint of aroma.
- Serve immediately. Mimosas are best enjoyed fresh to savor the bubbles and bright flavors. Avoid making them too far in advance.
Pro tip: Use fresh-squeezed orange juice for a brighter, more vibrant taste compared to store-bought. Watch out for pulp—strain it if you prefer a smoother drink.
Flexibility note: For a twist, try substituting orange juice with grapefruit juice or blood orange juice. Adjust the champagne ratio if you prefer a stronger or milder drink.
Nutrition
Mimosas are a classic brunch cocktail made with equal parts champagne and orange juice. While simple, they provide a revitalizing combination of flavors.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 120 kcal |
| Total Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
| Total Carbohydrates | 12 g |
| Sugars | 10 g |
| Protein | 0 g |
Chef Tips
For the best mimosa, I always recommend using chilled ingredients—it keeps the drink invigorating and avoids diluting the champagne with ice. Opt for fresh-squeezed orange juice; it’s brighter and more flavorful than store-bought.
Pour champagne first, then add juice to preserve the bubbles. Use a dry sparkling wine if you prefer less sweetness.
Finally, garnish with a citrus twist for an elegant touch and extra aroma. Cheers!
