Mom's Best Recipes
Recipe

Savory Mimosa

A silky, smooth brunch cocktail built on tomato water, citrus, and bubbly. Bright, savory, and way more interesting than orange juice.

Author By Matt Campbell
4.8
A chilled coupe glass filled with a pale blush savory mimosa topped with sparkling wine, with a lemon twist and a small celery leaf garnish on a marble countertop
Jump to Recipe

If a classic mimosa is the cheerful brunch guest who shows up with orange juice and good vibes, this savory mimosa is the friend who arrives with a tote bag full of snacks, a tiny jar of fancy salt, and one surprisingly good idea. It is silky, smooth, and bright, with a gentle tomato whisper instead of loud, pulpy citrus.

The trick is tomato water, which sounds a little chef-y but is actually the easiest flavor upgrade. You get a clean tomato flavor without the thickness, then you sharpen it with lemon, add a tiny bit of umami, and finish with cold bubbles. It drinks like a refined Bloody Mary’s lighter cousin, and it is just as happy next to eggs as it is next to a bagel.

A fine mesh strainer lined with cheesecloth dripping clear tomato water into a glass bowl on a kitchen counter

Why It Works

  • Silky texture: Tomato water keeps the drink clean and smooth, not heavy or gritty.
  • Balanced savory flavor: Lemon and a pinch of salt wake everything up, while a touch of umami rounds it out.
  • Fast to build: Once the tomato water is ready, each drink takes about a minute.
  • Brunch-friendly: It feels special, but the ingredients are easy to find and easy to swap.

Pairs Well With

Storage Tips

Keep It Fresh

Tomato water: Store in a sealed jar in the fridge for up to 3 days. Keep it very cold to preserve its clean flavor. For best results, keep your fridge at 40°F/4°C or below, and discard if it develops an off smell, fizzing, or cloudiness.

Seasoned base (tomato water + lemon + Worcestershire + hot sauce): Mix and refrigerate up to 24 hours. If you find flavors mute over time, wait to salt until serving. Same rule here: keep it very cold and discard if anything smells or tastes off.

Built cocktails: Best made right before serving. Bubbles fade fast, and this drink is all about that crisp lift.

Common Questions

Common Questions

What is tomato water and do I have to make it?

Tomato water is the clear liquid that drains from crushed tomatoes. It has a clean tomato flavor that is light and not pulpy, which is why this mimosa feels silky instead of thick. If you are using canned tomatoes, expect more of a cooked, cozy tomato vibe (still great). If you want a brighter, more fresh-tomato taste, use very ripe in-season tomatoes instead. In a hurry? You can use strained low-sodium tomato juice, but the drink will be a little heavier.

How much tomato water will I get?

It varies, but a 28-ounce can typically gives you about 1 to 1 1/2 cups tomato water after slow draining. You only need 1/2 cup for four cocktails, so yes, you will probably have leftovers (lucky you).

What sparkling wine works best?

Go dry. Brut Champagne, Cava, or Brut Prosecco all work. If your bubbly tastes a little sweet, add an extra squeeze of lemon to keep it snappy.

Can I make it non-alcoholic?

Yes. Use sparkling water or non-alcoholic sparkling wine. Add a tiny pinch more salt and a few extra drops of lemon to keep the flavor vivid.

Is Worcestershire necessary?

It adds that subtle savory depth. Quick note: Worcestershire often contains anchovies (fish). If you want a vegetarian swap, use a few drops of soy sauce or tamari (and if you miss the sweetness, add a tiny pinch of sugar). You can also use a little olive brine. Go light. You can always add more, but you cannot un-salty a mimosa.

How do I make it extra smooth and fancy?

Chill everything, use a coupe or flute straight from the fridge, and pour bubbly down the side to keep the fizz lively. Also, do not skip the fine straining step for the tomato water.

I started making savory mimosas on those mornings when I wanted brunch energy without committing to a full Bloody Mary situation. You know the vibe: you want something bright and celebratory, but you also want it to play nice with bacon, eggs, and whatever carb you are currently obsessed with. The first time I tried tomato water, it felt like a kitchen cheat code. All the flavor, none of the sludge. Now it is my go-to move when I want to serve something that makes people pause, take a second sip, and go, “Wait, what is in this?”