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Mimosa

mimosa cocktail on a bar

Mimosas are one of my favorite drinks, and I’d like to share them with you today. You only need a few simple items to make this bubbly, refreshing drink. It’s a great way to add some sparkle to any event. A Mimosa can make any event feel like a party, whether it’s a special occasion or the start of breakfast.

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Tasting Notes

A Mimosa is like sunshine in a glass. It’s light, with a perfect balance of sweetness and tartness. The citrus from the orange juice brightens up your palate, while the champagne adds a sophisticated fizz that dances on your tongue. It’s not too sweet, not too strong – just right for sipping slowly and enjoying the moment.

Equipment and Glassware

To make a Mimosa, you don’t need much – just a champagne flute to serve it in and a pitcher if you’re making a bunch at once. The flute helps keep the bubbles lively and makes every sip feel special. If you’re mixing it up for yourself or a couple of friends, you can even mix it right in the glass.

Ingredients

  • Champagne or any sparkling wine (cold)
  • Orange juice (freshly squeezed is best)
  • Optional: a splash of Triple Sec or orange liqueur for extra flavor

Instructions

  1. Fill half of your champagne flute with cold champagne.
  2. Top the other half with orange juice.
  3. For a twist, add a splash of Triple Sec.
  4. Gently stir, if you like, or just let the layers mingle on their own.
  5. Garnish with an orange slice or twist, and serve immediately.
See also  12 Must-Try Proseccos for Mimosas

Pro Tips

  • Always pour the champagne first to avoid the drink from bubbling over.
  • Use chilled ingredients to keep your Mimosa refreshing.
  • Adjust the champagne-to-juice ratio to suit your taste; some prefer it bubblier, while others like it juicier.

When to Serve

Mimosas are perfect for brunch because they’re light and refreshing. They’re also great for celebrations like weddings, anniversaries, or any time you want to make a day feel a bit more special. They’re a daytime drink, mostly, but who says you can’t enjoy a little sparkle any time of day?

Which Liquor Brands to Choose

For the best Mimosa, choose a dry or brut champagne or sparkling wine. You don’t need to break the bank – a mid-range brand like Moët & Chandon or Veuve Clicquot offers great quality without the high price tag. For orange liqueur, Cointreau or Grand Marnier will add a nice depth of flavor if you decide to include it.

Similar Cocktails

If you like Mimosas, you might also enjoy:

  • Bellini: Swaps out orange juice for peach purée.
  • Kir Royale: Uses crème de cassis and champagne.
  • Champagne Cocktail: Champagne, sugar cube, and bitters.
  • Bucks Fizz: Similar to a Mimosa but with a higher proportion of champagne.
  • Aperol Spritz: Aperol, prosecco, and soda water for something a bit different.

History

The Mimosa has a sparkling history that dates back to the 1920s. It’s believed to have been invented in the luxurious hotels of Paris. The drink was a hit among the glamorous and sophisticated crowds, quickly becoming a symbol of celebration and luxury. Its simplicity and elegance have made it a timeless classic that’s still beloved today.

mimosa cocktail on a bar

Mimosa

Prep Time: 3 minutes
Total Time: 3 minutes
5 from 2 votes
Course: Drinks
Cuisine: American
Keyword: mimosa
Servings: 1
Author: Paul Kushner
Discover the classic Mimosa: a bubbly blend of champagne and orange juice, perfect for brunch or any celebration. Simple, elegant, and refreshing.

Ingredients

  • Champagne or any sparkling wine cold
  • Orange juice freshly squeezed is best
  • Optional: a splash of Triple Sec or orange liqueur for extra flavor

Instructions

  • Fill half of your champagne flute with cold champagne.
  • Top the other half with orange juice.
  • For a twist, add a splash of Triple Sec.
  • Gently stir, if you like, or just let the layers mingle on their own.
  • Garnish with an orange slice or twist, and serve immediately.
Tried this recipe?Leave a comment and let us know how it was!
Mimosa
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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