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Paris (1920s) · French

Mimosa (Champagne & Orange Juice)

The brunch classic done properly — cold sparkling wine and fresh orange juice in equal parts, poured in the right order so it stays bright and bubbly. The ratio, the order, and the wine that matters.

By Table & Traditions Editors

Published June 26, 2026

A Mimosa in a champagne flute, pale golden-orange and gently fizzing, with a thin orange twist.

Named for the yellow mimosa flower it resembles, the drink dates to 1920s Paris (the Ritz is often credited) and is a near-twin of the older Buck's Fizz from London's Buck's Club. Two ingredients, equal parts — it became the defining brunch cocktail of the late 20th century.

Yield
Makes 1
Prep
2 min
Cook
0 min
Total
About 2 min
Difficulty
Easy

The Mimosa is the brunch cocktail — cold sparkling wine and fresh orange juice, equal parts, poured to keep the bubbles alive. Two ingredients, but order and temperature make the difference between bright and flat.

Juice first, wine slow

Pour the orange juice into a cold flute, then top slowly with sparkling wine down the side of the glass. That order means you never have to stir, so the bubbles survive. Don’t stir, and serve at once.

Fresh juice, any sparkling wine

You don’t need Champagne — a dry, well-chilled Prosecco or Cava is perfect and cheaper. What you do need is fresh-squeezed orange juice; it’s the whole upgrade from a sweet, dull Mimosa to a bright one.

Build a bar

Set out chilled wine, a few juices and some fruit and let everyone make their own. For the peach version, see the Bellini. More in the Drinks guide.

Ingredients

Makes
1
  • 75 ml (2.5 oz) chilled sparkling wine (Prosecco, Cava or Champagne) It doesn't need to be Champagne — a dry, well-chilled Prosecco or Cava makes an excellent, affordable Mimosa.
  • 75 ml (2.5 oz) fresh orange juice, cold Fresh-squeezed is the whole difference between a great Mimosa and a sweet, flat one.
  • orange twist, optional, to garnish

Method

Tap a step’s number to check it off as you go.

  1. Make sure both the wine and the juice are thoroughly chilled. Pour the orange juice into a flute first.

    Why: Cold ingredients keep the bubbles lively; juice first means you don't have to stir and knock the fizz out of the wine.

  2. Top slowly with the sparkling wine, pouring down the side of the glass.

    Why: A slow pour down the side preserves the carbonation — a Mimosa lives and dies on its bubbles.

  3. Don't stir; garnish with an orange twist if you like and serve immediately.

    Why: Stirring flattens it; serving at once keeps it cold and sparkling.

A quick, anonymous tap — no review needed.

Variations

  • Buck's Fizz

    Use a 2:1 ratio of wine to juice for the boozier London cousin of the Mimosa.

  • Other juices

    Swap the orange for grapefruit, pomegranate or peach for a different fruit Mimosa.

  • Mimosa bar

    Set out chilled sparkling wine with several juices and fruit so guests build their own.

Serving & Storage

Serve ice-cold in a flute, immediately and un-stirred. The classic brunch drink — light, low-strength and bright.

Pairs with: Eggs Benedict, Pastries, Smoked salmon, Fruit salad.

Storage: Make to order — bubbles don't keep. Keep the wine and juice cold and pour fresh.

Nutrition

Per serving (1 cocktail (~150 ml))

Calories
120
Protein
1 g
Carbs
12 g
Fat
0 g
Fiber
0 g
Sugar
9 g
Sodium
5 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Do I need real Champagne?

No. A dry, well-chilled Prosecco or Cava makes a lovely Mimosa for a fraction of the price. Save the Champagne for sipping; the orange juice will mask its finer points anyway.

Which goes in first, juice or wine?

Juice first, then top slowly with the wine. That way you don't need to stir — which would flatten the bubbles — and the drink mixes gently on its own.

Fresh or carton orange juice?

Fresh-squeezed makes a noticeably brighter, less sweet drink. It's the single biggest upgrade you can make to a Mimosa.

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Further reading