Mimosa
A bright sparkling cocktail combining Prosecco and orange juice. Light, refreshing and easy to drink with fresh citrus flavour and a lively sparkling finish.
Mimosa Recipe
- Prosecco 75 ml
- Orange juice 75 ml
- Fresh orange 1 slice
Make it properly
- Chill the Champagne flute and both liquid ingredients before making the drink.
- Pour 75 ml orange juice into the chilled glass.
- Slowly top with 75 ml well-chilled Prosecco.
- Stir very gently once if needed to combine without losing too much carbonation.
- Garnish with a fresh orange slice and serve immediately.
WHAT MAKES A GOOD MIMOSA?
A good Mimosa should be fresh, bright and sparkling rather than overly sweet.
The orange juice should provide clean citrus flavour and natural fruitiness, while the Prosecco keeps the drink light and lively.
Because the recipe is so simple, temperature and ingredient quality matter a lot. Both the juice and sparkling wine should be properly chilled before mixing.
The finished drink should taste citrusy first, lightly fruity, and crisp on the finish.
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MIMOSA: RECIPE, INGREDIENTS & TIPS
A practical guide to making a classic Mimosa, from choosing the right orange juice and Prosecco to getting the ratio, temperature and sparkling texture right.
THE BEST INGREDIENTS FOR A MIMOSA
The Mimosa contains only two main ingredients, so both should be fresh and well balanced.
For the orange component, Drinkero recommends a quality 100% orange juice with a fresh, naturally fruity character.
For the sparkling wine, we recommend Corte Delle Calli Prosecco Extra Dry DOC Treviso. Its soft fruit character and lively bubbles work well with orange without making the drink heavy.
A fresh orange slice makes a simple garnish and reinforces the citrus aroma of the cocktail.
HOW TO BALANCE A MIMOSA
The foundation of our Mimosa is 75 ml orange juice and 75 ml Prosecco.
This 1:1 ratio gives the cocktail enough citrus flavour to remain clearly noticeable while keeping the drink light and sparkling.
Using more juice makes the drink softer and fruitier. Using more Prosecco creates a drier, more wine-forward Mimosa.
Our equal-parts recipe keeps the drink balanced, refreshing and easy to drink.
THE STORY BEHIND THE MIMOSA
The Mimosa became popular in Europe during the early twentieth century and is generally associated with hotel and brunch culture.
Its exact origin is debated, but the drink is closely linked to the simple combination of orange juice and Champagne or other sparkling wine.
The name is thought to refer to the bright yellow colour of the mimosa flower.
Over time, the cocktail became one of the most recognisable brunch drinks in the world, valued for its simplicity, freshness and low-effort preparation.
TECHNIQUE: BUILD GENTLY IN THE GLASS
A Mimosa does not require shaking or vigorous stirring.
Start with a chilled Champagne flute and cold ingredients.
Pour in the orange juice first, then slowly add the Prosecco.
Stir only if necessary. Excessive stirring releases carbonation and makes the cocktail flatter.
Serve immediately while the drink is cold and sparkling.
HOW TO SERVE A MIMOSA
Serve the Mimosa in a chilled Champagne flute.
The drink should be cold, bright and lively, with no ice in the finished cocktail.
Garnish with a fresh orange slice for a clean, citrus-forward presentation.
Serve immediately after mixing so the Prosecco retains its carbonation.
Serving options:
- Classic: Champagne flute + orange slice
- Minimalist: Champagne flute with no garnish
- Drier style: Use slightly more Prosecco than orange juice
- Fruitier style: Use slightly more orange juice
Questions about the Mimosa
What is a Mimosa made with?
A classic Mimosa combines orange juice and sparkling wine, usually Champagne or Prosecco.
What is the best ratio for a Mimosa?
Our recipe uses equal parts orange juice and Prosecco: 75 ml + 75 ml.
What Prosecco should I use?
Drinkero recommends Corte Delle Calli Prosecco Extra Dry DOC Treviso for its fruity character and lively bubbles.
Can I use 100% orange juice?
Yes. A good 100% orange juice is ideal because it gives the cocktail fresh citrus flavour without unnecessary sweetness.
Should a Mimosa contain ice?
No. A classic Mimosa is served without ice, so both ingredients should be properly chilled before serving.
Should a Mimosa be shaken?
No. Shaking would destroy the carbonation. Build the cocktail directly in the glass.
What is the difference between a Mimosa and a Bellini?
A Mimosa uses orange juice, while a Bellini uses peach purée. Both are sparkling wine cocktails, but the Mimosa is more citrus-forward and lighter in texture.
Is the Mimosa an official IBA cocktail?
Yes. The Mimosa is included in the International Bartenders Association’s official cocktail list as a Contemporary Classic. See the IBA’s official Mimosa recipe for the classic specification.