How to Make Mimosa

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Last updated on June 23rd, 2020

Mimosa is a traditional lunch beverage. It is also perfect for birthdays, holidays and weddings. Here is how to make the best mimosa.

Use a dry sparkling wine, not sweet, for the best mimosa. Your best bet is to look for “Cava”, which comes from Spain or an American Sparkling wine that is around $15. A dry Prosecco is a great option too. You can also go for Korbel California Extra Dry Champagne.

Use Fresh Squeezed Orange Juice

Freshly squeezed orange juice tastes fresher, lighter, a bit tart, and more delicate than anything you can find in the store. You can use the “Simply” brand of orange juice too.

PREP 5 Mins Total 5 Mins Make 8 Servings

What you’ll need

  • 1 (750 ml) bottle chilled dry sparkling wine
  • 3 cups (750 ml) chilled orange juice (freshly squeezed is best)


  • Fill 8 champagne flutes 1/2 full with chilled sparkling wine. 
  • Top with orange juice. 

Nutrition facts: The nutrition facts provided below are estimates. It is based on the USDA Supertracker recipe calculator to calculate approximate values.

Nutrition Per Serving:

  • Calories 156
  • Protein 1 g
  • Carbohydrate 15 g
  • Dietary Fiber 0 g
  • Total Sugars 9 g
  • Total Fat 0 g
  • Saturated Fat 0 g
  • Cholesterol 0 g

Mimosa Variation

There are lots of variation for mimosas. Here are few of my favorites:

  • Add a splash of cranberry, pineapple or pomegranate juice.
  • Replace some of the orange juice with blood orange or grapefruit juice.
  • Add a tablespoon of peach or strawberry puree to the bottom of each champagne flute.
  • Add chopped fresh fruit like strawberries, blueberries and orange slices.
  • Add a tablespoon of liqueur like Grand Marnier or Chambord (for a French-inspired mimosa).
  • Add a Vodka or a Whiskey. 

Always add the sparkling wine first, then top with the orange juice. This way, the cocktail mixes together on its own and won’t make a sticky mess at the top of the glass. You don’t need to stir as this will cause the wine to become flat.