Mom's Best Recipes
Recipe

Classic Mimosa

Crisp, citrusy, and perfectly bubbly with a flexible ratio, easy flavor swaps, and ingredients that actually match the bottle.

Author By Matt Campbell
4.8
A chilled flute of classic mimosa with a pale orange color on a bright kitchen counter, with a halved orange and a bottle of sparkling wine nearby
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Mimosas are the brunch drink equivalent of putting on clean sheets. Effort level: low. Payoff: instantly festive.

This is the classic mimosa I make when I want something bright and bubbly that does not taste like straight orange juice, or like I dumped sparkling wine into a citrus swamp. We are going for balance: cold, fizzy, and lightly sweet, with that clean citrus snap.

Below you will get the ratio that actually works, the small tricks that keep it from going flat, and a few variations for when you want to act like you planned a whole “mimosa bar” situation.

Fresh oranges, a small pitcher of orange juice, and a chilled bottle of sparkling wine arranged on a tidy kitchen counter with soft morning light

Why It Works

  • Cold first, pour second: Chilling everything keeps the bubbles alive longer and helps the drink taste crisp instead of sugary.
  • Ratio you can trust: Start at 1:1 (sparkling wine to juice), then adjust. It is the easiest way to please a crowd.
  • Gentle pour, no stirring: Stirring murders fizz. A slow pour does the mixing for you.
  • Works with what you can find: Champagne is great, but Prosecco, Cava, or any dry sparkling wine makes a fantastic mimosa.

Pairs Well With

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Storage Tips

Real talk: a mimosa is at its best right after you pour it. That said, you can absolutely set yourself up for success.

Best way to prep ahead

  • Juice: Store orange juice in a sealed container in the fridge for up to 3 to 5 days. Fresh squeezed is best within 24 to 48 hours.
  • Sparkling wine: Keep unopened bottles chilled. Once opened, use a sparkling wine stopper and refrigerate. It will stay pleasantly bubbly for about 1 day, drinkable for 2 days.

If you already mixed a pitcher

  • Refrigerate immediately and pour within 30 to 60 minutes for the best fizz.
  • To revive it a bit, top each glass with a splash of freshly opened sparkling wine.

Common Questions

What is the best mimosa ratio?

Start with 1:1 (3 ounces sparkling wine + 3 ounces orange juice). If you want it lighter and more brunchy, go 2:1 (more sparkling wine). If you want it sweeter, go 1:2 (more juice).

What champagne is best for mimosas?

Use something dry: Brut Champagne, Brut Prosecco, or Brut Cava. Extra Dry Prosecco is actually a touch sweeter despite the name, so it is great if your juice is very tart.

Should I use pulp or no pulp?

Either works, but no pulp gives a cleaner sip and keeps the bubbles feeling sharper. If you love pulp, go for it, just pour gently.

Can I use store-bought orange juice?

Yes. Pick one labeled not from concentrate if possible. If it tastes a little flat, add a tiny squeeze of fresh lemon or orange to wake it up.

How do I keep mimosas from going flat?

Chill everything, use a freshly opened bottle, and do not stir. Pour the juice first, then top with sparkling wine.

Can I make a mimosa without alcohol?

Absolutely. Use a non-alcoholic sparkling wine or chilled sparkling water. For more body, try plain seltzer plus a splash of white grape juice.

Chilled sparkling wine being poured into a flute that already has orange juice, with bubbles rising on a clean kitchen counter

I used to think a mimosa was just orange juice with a champagne hat on. Then I started paying attention to temperature and ratio, and suddenly it tasted like something you would happily sip while someone else handles the pancakes.

My favorite part is how low-drama it is. You can be a little sleepy, a little chaotic, and still put a glass in someone’s hand that feels like a celebration. Just chill everything, pour gently, and pretend you totally meant to do it this well.