Mimosa
A bright, brunch-friendly mix of dry sparkling wine and fresh orange juice, served icy cold in a flute.
History of Mimosa
The Mimosa is commonly linked to Paris in the 1920s, with many crediting a bartender at the Ritz for popularising the combination of sparkling wine and orange juice. It likely built on the earlier British Buck's Fizz, which appeared in London and often used a higher proportion of wine. As with many cocktail origin stories, documentation is thin and claims overlap. What is clear is the drink’s quick ascent as a daytime staple. Its low strength, cheery colour and compact ingredient list made it ideal for hotel breakfasts, weddings and garden parties. The name references the mimosa flower, a nod to its sunny hue. Over time, service settled around the flute, chilled ingredients and minimal adornment. Ratios vary with taste and occasion, from equal parts to wine-forward pours. The core idea remains unchanged: crisp bubbles softened by fresh citrus for an easy, celebratory sip.
Why the Mimosa Works
Dry sparkling wine brings lift and bite, while fresh orange juice supplies sweetness, acidity and a soft pithy aroma. Equal parts strike a friendly balance at brunch strength, though a wine-forward ratio sharpens the finish for an aperitif feel. Pouring wine first controls foam, preserves carbonation and lets you fine-tune colour and brightness. Temperature is crucial. Well-chilled components make smaller bubbles and a tighter mousse, delivering a lighter mouthfeel and slower dilution. Fine-straining the juice keeps the texture clean so the fizz shines. The narrow flute focuses aroma and protects effervescence. A restrained garnish adds citrus oils without cluttering the nose. The result is crisp, gently sweet and refreshingly tart, with just enough complexity from the orange’s natural bitterness.
Should You Mix Ahead?
Chill the sparkling wine and orange juice for several hours before service. Cold ingredients reduce foaming and preserve carbonation, giving you a tighter mousse and a cleaner look in the flute. Do not pre-mix in a jug unless using within 10 minutes; once combined, bubbles fade quickly. Instead, stage everything cold and pour to order for the best lift. If you must batch, combine strained orange juice with a small portion of sparkling wine to pre-season, then top each glass with fresh wine at service. Keep the bottle in an ice bucket to maintain snap.
Food & Snack Pairings
Classic brunch plates shine: eggs Benedict, soft scrambled eggs and smoked salmon on toast all love the acidity and bubbles. The citrus cuts richness and resets the palate. Pastries and fruit are natural partners. Croissants, almond tarts and fresh berries echo the sweetness while the fizz keeps each bite lively rather than heavy. For savoury snacks, try salty nuts, olives or a mild soft cheese. The carbonation scrubs the palate, while orange notes brighten creamy or briny flavours.
How to Make Mimosa
Chill a flute thoroughly. Juice an orange and fine-strain to remove pulp, which keeps the texture sleek and the bubbles lively. Pour dry sparkling wine into the flute first to control foam and set the colour baseline. Gently add an equal measure of strained orange juice, pouring down the inside of the glass. Give a delicate stir with a bar spoon if needed to integrate. Express a thin orange twist over the top and set it on the rim or discard after perfuming.
When to Serve
Perfect at brunch when you want something cheerful, low in alcohol and palate-waking. It suits late morning to early afternoon service. Serve as an aperitif at weddings, showers or garden parties when glasses should feel celebratory without overwhelming guests. The colour photographs beautifully. On holidays, it fits a relaxed breakfast or canapé hour. Spring and early summer are especially apt when citrus is bright and gatherings move outdoors.
Common Mistakes
Using warm ingredients flattens the drink and increases foam. Keep both the wine and juice cold, and chill the glass for best texture.
Overly sweet wine makes the result cloying. Choose a dry style and adjust the ratio if your oranges are very sweet; a wine-forward 2:1 pour tightens the finish.
Pouring juice first often creates excess froth. Start with wine, add juice gently down the side, and avoid vigorous stirring to preserve bubbles.
Recommended
Best wine for Mimosa
Choose a dry sparkling wine with bright acidity and a clean, citrus-leaning palate. Brut-level dryness is ideal, as orange juice brings natural sweetness. Avoid styles with pronounced residual sugar or heavy oak tones, which can muddle the finish.
Taste Profile
Ingredients
Instructions
Chill and prep
Chill a Champagne flute. Juice an orange and fine-strain the juice to remove pulp and pips.
Build in glass
Pour dry sparkling wine into the flute first. Gently add an equal measure of strained orange juice, pouring down the inside of the glass to minimise foam.
Finish
Give a gentle stir if needed to integrate. Express an orange twist over the surface and either garnish or discard.
Bartender Tips
Keep it cold
Refrigerate both wine and juice for several hours. Cold ingredients hold finer bubbles and reduce froth during pouring.
Adjust the ratio
For a drier, brighter drink use 2 parts wine to 1 part juice; for softer service, go 1:1 or add a splash of chilled soda water.
Strain the juice
Fine-strain freshly squeezed orange juice to remove pulp so the texture remains sleek and carbonation more persistent.
Choose the right wine
Pick a dry, zesty sparkling wine; avoid sweet styles that can make the drink feel heavy and cloying.
Use alcohol-free sparkling wine or dry sparkling grape juice in place of the wine. Keep the ratio the same and ensure everything is very cold to mimic the tight bubbles and brisk feel. Fine-strain the orange juice for clarity so the texture stays lively rather than pulpy. If you prefer it drier, cut the orange juice slightly and add a splash of chilled soda water to lift and stretch the finish. A squeeze of lemon can sharpen the edges if your oranges are very sweet. Serve in a flute to keep carbonation focused. For batching, chill both components in the fridge, then combine just before service to avoid flatness. Garnish as you would the classic, but keep oils light so the gentler base does not feel weighed down. Expect a softer, fruit-led profile with similar sparkle and refreshment.
Similar Drinks
Frequently Asked Questions
What sparkling wine works best in a Mimosa?
Choose a dry style with lively acidity, as the orange juice already brings sweetness. Brut-level dryness keeps the finish crisp and prevents the drink from feeling syrupy. Avoid very sweet or heavily perfumed wines, which can crowd the citrus.
Should I pour wine or juice first, and do I need to stir?
Add the wine to the flute first to control foam and set the colour. Gently pour the strained orange juice down the inside of the glass; a brief, delicate stir is enough to integrate without knocking out bubbles.
How strong does a Mimosa feel, and can I adjust it?
At equal parts with typical sparkling wine, it sits around 6% ABV and drinks very lightly. For a drier, slightly stronger feel, shift to a 2:1 wine-to-juice ratio. For softer service, use more juice or top with a splash of chilled soda water.
Can I make Mimosas ahead or in a batch for a crowd?
Chill everything in advance but combine at the last moment to keep the fizz. If batching, pre-mix the strained juice and a small portion of wine, then top each glass with fresh wine as guests arrive. Pair with eggs, pastries and smoked fish; the acidity resets the palate and keeps the table lively.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 2/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews