Mimosas are a staple of brunch — you can’t munch on pancakes or french toast without sipping this sweet, boozy drink. If you stick to the traditional recipe, mimosas are incredibly simple to make.
The Basic Recipe
- Orange juice, chilled
- Champagne, chilled
- Fresh orange wedge (optional)
- Pour the orange juice into a drink container until it is halfway filled
- Pour an equal amount of champagne into the container
- Garnish with the orange wedge
Using Other Sparkling Wines
Traditionally, champagne is the go-to choice for mimosas, but any sparkling wine will do. But with so many types of wine and champagne, how do you know which is best to use for your perfect brunch buzz?
Instead of going a sweet route, choose a champagne or sparkling wine that is dry. The orange juice will provide the cocktail’s sweet taste on its own. Some popular choices for making mimosas include Cava, a crisp Spanish sparkling wine, or a dry Prosecco.
Don’t worry about getting high-end wine or champagne — the orange juice is going to change the taste anyway, so there is no need to spend a lot of money on your bottle.
Mix It Up
Though it’s the classic, OJ and champagne isn’t the only mimosa recipe out there. There are numerous different flavors you can create with different fruits and juices.
In this recipe, simply substitute the OJ for peach nectar. The nectar is thicker than traditional juice, so instead of pouring the liquids half-and-half, make this mimosa two-thirds champagne. Garnish with a slice of peach and you’re good to go.
Grapefruit And Rosemary Mimosa
This is a slightly more complex variation to make — you don’t just change out juices. For a rosemary syrup addition, the recipe outlines simmering sugar, water and rosemary sprigs. This adds a bitterness, herb-like flavor to the finished drink. Then just pour grapefruit juice and your desired champagne into a container, top it off with the syrup and serve.
Apple Cider Mimosa
This recipe is perfect for any fall brunch. Before pouring, mix together cinnamon and sugar, wet the tops of the mimosa flutes and dip them in the mixture to create a sweet rim. Instead of pouring equal amounts of cider and champagne, keep the cider contents at 1/4th. Garnish this boozy drink with an apple slice or a cinnamon stick before you drink.
Tips and Tricks
- Use the sweetest orange juice you can find, or make your OJ freshly squeezed.
- To avoid excessive bubbles, pour the juice first and then slowly follow with the champagne.
- You don’t have to stick to the half-and-half ratio. If you prefer your mimosas more sweet or more boozy, adjust the amount of juice and champagne to fit your taste.
- For some extra flavor (and booziness), add a dash of Grand Mariner.
- Don’t spend a ton of money on the booze. Typically, sticking to around $10-$20 a bottle is a safe bet.