Mimosa (Citrus Brunch Champagne Cocktail)
Bright, bubbly, and effortlessly elegant, the Mimosa blends chilled Champagne with fresh orange juice for a brunch-time classic that never goes out of style.
The Perfect Brunch Sparkler
A Mimosa is the timeless union of Champagne and orange juice — refreshing, light, and celebratory. Whether served at weddings or lazy Sunday mornings, it’s proof that simplicity can shine.
Background
The Mimosa was first mixed in 1920s Paris at the Ritz Hotel, where bartender Frank Meier combined orange juice and Champagne for a breakfast cocktail that quickly conquered the world. It remains an IBA-listed classic.
What You’ll Need
Ingredients
- Champagne – brings crisp acidity and festive bubbles.
- Orange Juice – adds brightness and natural sweetness.
Equipment
- Champagne flute
- Bar spoon (optional for layering)
Why It Works
Bubbles meet citrus — a balance of dry and sweet, tart and effervescent. The simplicity lets quality ingredients shine.
Substitutions & Variations
- Swap Champagne for Prosecco or Cava for a lighter touch.
- Use blood orange juice for a deeper color and richer flavor.
- Add a dash of orange liqueur for a “Grand Mimosa.”
Helpful Tips
- Always chill both ingredients before building.
- Never stir — it flattens the bubbles.
- For large gatherings, pre-chill the juice in a pitcher, then top each flute with sparkling wine to order.
Mimosa Recipe
Type of Glass
Champagne Flute
Ingredients
- 2 oz.
- 2 oz.
Directions
- Pour chilled orange juice into a Champagne flute.
- Gently top with chilled Champagne.
- Do not stir. Serve immediately, optionally garnished with an orange twist.
A Mimosa proves that two simple ingredients can define an entire brunch tradition.
