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
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.