The Best Mimosa Recipe

Refreshing Mimosas Are perfect for brunch

We just got slammed with a sudden May heat wave. After our ultra-winter, I’m not complaining about the heat one iota. Nope, I’m embracing the swelter because we only get a couple months of warmth around here.

Not skipping a beat, our kitchen has rapidly transformed into a haven for huge slices of watermelon and plenty of ice cold drinks.

The Littles get their 4-Ingredient Orange Julius bevies and we Bigs get the best mimosas ever. Oranges = sunshine.

Mimosa cocktails are famous for making appearances at all the Sunday brunches and Mother’s Day tables. It’s awesome to sip a sparkling mimosa on those occasions for sure. But the very best mimosa recipe is right where you already are – at home.

And mimosas are so not just for moms or Sundays. Limitations aren’t meant for mimosa cocktails that taste this good…

How to Make the Best Mimosa Recipe:

Start with the best orange juice. Preferably, freshly squeezed. You just can’t beat freshly squeezed OJ. It’s already awesome as-is, and even awesomer when united with bubbly Prosecco or Champagne.

We’ve been doing freshly squeezed juices in cocktails like this easy, mouthwatering Paloma Cocktail Recipe and it makes a world (world!) of difference.

That said, I totally get it if you just need to go the store-bought OJ route. I’d say if it’s a casual mimosa gig, store bought is just fine (do be sure it’s a high quality 100% pure orange juice.) But if you’re aiming to impress, definitely grab some ripe oranges and get out the easy juicer. I use my cheap yet handy little juicer like this one and love it to pieces. It makes everything so. much. easier.

Be sure both the orange juice and wine are very cold before adding to your glasses or flutes. The colder, the bubblier and tastier.

Tip: Be sure the glasses/flutes are squeaky clean. The cleaner your glasses, the better they’ll retain bubbles.

Which One: Prosecco or Champagne?

For the best mimosa recipe, Prosecco works really well if you want to add a bit more sweetness to your OJ. Prosecco is sparkly and tends to be more fruit-forward and floral than Champagne. It’s also typically less pricey; you can get a decent one on a budget since the fruity/slightly sweet flavor is characteristic of prosecco in general.

A good Champagne works well, too, especially if you prefer your drink less sweet. Generally, champagne tends to be drier, less fruity, but plenty bubbly. With champagne, definitely find one that would taste great on its own; a bad champagne won’t make a good mimosa.

Since a great mimosa is 2 parts wine to 1 part juice, you do want a decent bubbly wine. (Some prefer 3 :1 ratio and others go down to 1:1, but we’ve found a 2:1 ratio is just perfect…not too strong and not too weak.)

Finally, a splash of freshly squeezed lime adds a delicious citrus twist to your mimosa cocktail. Plus, limes are pretty.

Why we love this mimosa recipe:

• It’s seriously better than anything you can get from a restaurant (especially if you use freshly squeezed OJ)
• It’s a 2-ingredient cocktail. Three, if you count the lime.
• It’s ultra sparkly, bubbly, and super fun to sip
• It makes wine before noon perfectly acceptable
• You don’t need super expensive ingredients

But seriously, you didn’t need a list of reasons to make mimosa. Enjoy.

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