|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The mimosa is a simple and delightful drink that makes an excellent brunch cocktail. It is one of the most popular Champagne cocktails and the recipe is unbelievably easy.
The basic mimosa requires just three ingredients: triple sec, orange juice, and Champagne. Since the sparkling wine is added last, it does the mixing for you so there's no need to give it a stir. It's a fabulous pour-and-serve cocktail that makes entertaining a breeze.
To really brighten up the summertime brunch table, try to find the beautiful mimosa flower. It's dainty yellow blooms match the cocktail, which is why it's called a mimosa.
Gather your ingredients.
In a Champagne flute, pour the orange liqueur.
Add the orange juice.
Top with Champagne.
Garnish with an orange slice. Serve and enjoy!
- For the best mimosa, chill all of the ingredients before making the drink.
- Choose a premium orange liqueur for this drink. Cointreau is a popular triple sec option, and switching to Grand Marnier creates a Grand mimosa.
- The average orange yields almost 3 ounces of juice, so one fruit should make two drinks.
- Make a full pitcher of mimosas by increasing the ingredients proportionately. Wait to add the sparkling wine until you're ready to serve to ensure it stays bubbly.
The simplicity and popularity of the classic mimosa is a perfect base for experimentation and adaptation. There are many mimosa recipes available and even more ways that you can enhance it:
- Many bartenders make the mimosa with equal parts of orange juice and Champagne, skipping the orange liqueur.
- Hold the orange liqueur until last and float it on top of the drink after adding the Champagne.
- Pour half a shot of cognac along with the triple sec.
- In the Valencia cocktail, apricot brandy or liqueur adds a sweet, fruity twist.
- Add a splash of grenadine for sweetness and a "sunrise" effect.
- The pineapple mimosa demonstrates an easy way to switch up the cocktail. It features a pineapple-flavored vodka, cuts the orange juice, and adds lemon and honey. You can do the same with most fruit vodkas.
- When you simply swap the orange juice for pineapple, the drink's name is soleil (French for "sun").
- A popular and slightly more tart version swaps out all or part of the orange juice for grapefruit juice. When made with grapefruit alone and garnished with raspberries, it's called a megmosa.
- The poinsettia prefers cranberry juice, though pomegranate juice or liqueur can be used as well.
- Counteract the orange juice's acidity with a flavored sweetener. Simple syrup is easy to make at home and adding flavor takes very little extra effort. Syrups that pair well with the orange include blackberry, mint, raspberry, and vanilla.
- Choose the sweetest fruits of the season and muddle them for a quick fresh fruit twist. The champagne flute is not the best for muddling, so you will need to do that in a separate glass or cocktail shaker then transfer it to the serving glass.
Who Invented the Mimosa?
As with many cocktail histories, it's unclear exactly when and by whom the mimosa was created. The widely accepted story attributes it to 1925 by Frank Meier at the Ritz Hotel in Paris. However, unlike many other recipes, he didn't take credit for the drink in his 1934 book, "The Artistry of Mixing Drinks." It's also thought that this drink was inspired by the Buck's fizz, which was reportedly invented at London's Buck's Club in 1925. Both drinks may have been inspired by a longtime French wine country favorite simply called the Champagne-orange. There is even a story that Alfred Hitchcock came up with the drink in the 1940s, though that's highly unlikely. Brittain's royal family played a large part in the mimosa's rise in popularity as a brunch cocktail after they were reported to have enjoyed them in 1961.
What Is the Original Mimosa Recipe?
The mimosa doesn't always include triple sec, and likely didn't originally. Instead, it is thought that the first mimosas were simply equal parts of orange juice and Champagne. Over the years, the ratio was adapted to more closely reflect the 1:2 ratio in the Buck's fizz. Many drinkers also found that adding orange liqueur was a welcome addition, giving the sparkling cocktail a bit more dimension.
What Is the Best Champagne for a Mimosa?
Since it's mixed with a heavily flavored fruit juice, there's no need to spend a lot of money on the Champagne that's intended for mimosas. Feel free to be frugal when selecting a bottle, and it doesn't have to be French Champagne. Spanish cava, Italian prosecco, and other sparkling wines offer the same taste, often at a significantly lower price that's better suited to cocktails. Style-wise, many mimosa drinkers find that a drier wine works best because it counteracts the sweet acidity of the orange juice. Look for brut or extra dry on the label.
How Strong Is the Mimosa?
The average bottle of Champagne is 12 percent ABV and the average triple sec is 30 percent ABV. When these two ingredients come together in the standard mimosa recipe, the drink has an alcohol content around 10 percent ABV (20 proof). It's light and refreshing, which is why it's such a beloved brunch cocktail.