We've Found All the Best Mimosa Recipes from Easy to Over-the-Top (2024)

FAQs

What is the best juice for mimosas? ›

The Best Fruit Juices for Mimosas

Because they have a good acid-to-sweetness balance and hold their flavor, orange, grapefruit, and cranberry are juice must-haves, while pineapple, pomegranate, passion fruit, mango, and guava make for some exciting twists on the traditional juice menu.

This mimosa co*cktail is made with fresh orange juice and Champagne, but you can use sparkling wine, if you prefer. Enjoy this delightful co*cktail on Mother's Day, Christmas brunch, or any special occasion! This mimosa recipe features the perfect ratio of Champagne-to-orange juice.

Mionetto Brut Prosecco

An easy-to-find, beautifully dry prosecco. It's one of the driest proseccos on the market, which makes it one of the best champagnes for mimosas because it pairs perfectly with the juicy brightness of orange juice. Mionetto has flavors of pear skin, fresh-baked bread, yeast and honey.

Prosecco is often recommended as a substitute for Champagne in mimosas, and Prosecco's fruitier profile can be nice in a sparkling co*cktail. However, I think Cava, a sparkling wine made in Spain, works best for mimosas. Not only does it come closest to tasting like Champagne, but it's also generally less expensive.

And if we assume each mimosa will be 2 ounces juice and 3 ounces wine or cider then this is what you need to buy: For the Juice: A half-gallon (64 ounces, 1.9 liters) of juice. You can make or buy smaller versions of many juices just so long as the total amount adds up to a half-gallon.

James Bond's alcoholic drink of choice might have been a shaken, not stirred martini, but the 007 (double O seven) is a sweet vodka, 7-Up, and orange juice co*cktail. Learn how to make a 007 co*cktail by watching this video beverage-making tutorial.

Prosecco, the Italian sparkling wine popular for its affordability and approachability, is a fantastic sparkling wine for Mimosas. Its fruity and floral notes blend beautifully with the citrusy brightness of orange juice, creating a refreshing and balanced libation.

For mimosas, opt for less-expensive Cava or Prosecco. Cava is from Spain and Prosecco is from Italy, but they're both delicious dry sparkling wines that mix well with juice. Bonus? They're affordable.

Brut, which means "dry, raw, or unrefined," in French, is the driest (meaning the least sweet) classification of Champagne. To be considered Brut, the Champagne must be made with less than 12 grams of added sugar per liter.

What goes well with mimosas? ›

Wine can only be called Champagne if it comes from the region of Champagne, France, whereas Prosecco is a sparkling wine mostly made in the Veneto region, Italy. Therefore, the simple difference is Champagne growers consider Champagne a “wine of place” that cannot be reproduced anywhere else in the world.

When it comes to orange juice for mimosas, the fresher the better. Look for brands that use 100% pure squeezed orange juice without any added preservatives or artificial flavors. Some popular brands include Indian River Select, Florida's Natural, and Natalie's.

Pommery Brut Royal offers an affordable yet sophisticated option, striking a fine balance between cost and taste. Inexpensive Champagnes such as some non-vintage varieties can work well in Mimosas, as their subtler flavors are complemented by the citrus.

For making mimosas, you should select a dry wine to complement the sweetness of the orange juice. Look for bottles labelled 'Brut' or 'Extra Brut', indicating that little or no residual sugar is left after fermentation, and don't be confused by 'extra dry' wines, which are actually sweeter than Brut wines.

When making a mimosa, always add the sparkling wine first, then top with orange juice. This way, the co*cktail mixes as you pour and won't make a sticky mess at the top of the glass.

For making mimosas, you should select a dry wine to complement the sweetness of the orange juice. Look for bottles labelled 'Brut' or 'Extra Brut', indicating that little or no residual sugar is left after fermentation, and don't be confused by 'extra dry' wines, which are actually sweeter than Brut wines.

I used blackberries, raspberries, blueberries, strawberries, lemons, limes, and oranges. I sliced the lemons, limes, and oranges about a 1/4 of an inch thick. I also cut the strawberries in half lengthwise so they would stay put on the tray and not roll around.