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Orange Creamsicle Mimosa

You’ll love the Orange Creamsicle Mimosa for its creamy, refreshing twist on the classic bubbly cocktail. This drink blends the familiar zest of orange juice with the smooth, sweet touch of whipped vodka and a dash of Cointreau. The addition of half-and-half introduces a silky texture that pairs beautifully with the crispness of chilled Prosecco. It’s a top pick for sunny days or a festive brunch. Enjoy the fusion of flavors that makes this Mimosa a favorite.

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perfectly finished Orange Creamsicle Mimosa in a champagne flute

Orange Creamsicle Mimosa

Prep Time: 5 minutes
5 from 1 vote
Course: Drinks
Cuisine: French
Keyword: Brunch, mimosa, orange creamsicle cocktails
Servings: 1
Author: Paul Kushner
Try the Orange Creamsicle Mimosa today! Perfect for brunch or a sunny day.


  • 1 oz whipped vodka
  • 1/2 oz Cointreau
  • 1 oz half-and-half
  • 2 oz orange juice
  • Prosecco
  • Orange wheel for garnish


  • In a shaker, combine whipped vodka, Cointreau, half-and-half, and orange juice.
  • Add ice to the shaker.
  • Shake thoroughly until chilled and mixed.
  • Strain the mixture into a flute glass.
  • Top with Prosecco.
  • Garnish with an orange wheel.
  • Enjoy your delightful Orange Creamsicle Mimosa.
Tried this recipe?Leave a comment and let us know how it was!
Orange Creamsicle Mimosa
See also  Top 20 Cheap Champagnes for Mimosa
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.


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  1. 5 stars
    Can’t wait to try this! Around how much Prosecco do you use to top it off? Or does it just depend on the size of the champagne flute? (Sorry, my chem background makes want to measure everything).

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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.

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