Mimosa Cocktail Recipe (Best & Simplest + Step-by-Step Video)

The Mimosa was also known as a Buck's Fizz, a similar drink by Pat McGarry at the Buck's Club in London. Learn more about the mimosa here...

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As Serena van der Woodsen would say, “You’re nobody until you’re talked about at brunch!” This Mimosa recipe is giving Upper East Side vibes, and XOXO, you know you want it! Ready to turn your Sunday into a Gossip Girl-worthy affair? 🥂

Mimosa

Mimosa

Recipe by Julian Solorzano
5.0 from 1 vote

A Mimosa is an elegant brunch cocktail that combines fresh orange juice with champagne or sparkling wine. Originally known as Buck’s Fizz in London, this sophisticated yet approachable drink has become the quintessential daytime celebration cocktail.

Course: Wine Glass, Champagne FluteCuisine: Summer CocktailDifficulty: Easy
Servings

1

servings
Calories

180

kcal
Total time

2

minutes

Ingredients

  • 4 Ounces Champagne

  • 2 Ounces Fresh orange juice

  • 0.5 Ounces Apricot liqueur (optional)

  • 0.25 Ounces Cointreau (optional float)

  • 1 Strawberry or orange garnish

Directions

  • Pre-chill your champagne flute for optimal serving temperature.
  • Pour the fresh orange juice into the champagne flute.
  • Slowly fill with chilled champagne, tilting the glass to preserve bubbles.
  • If using, add apricot liqueur first for the Valencia variation.
  • For extra elegance, float Cointreau on top.

Equipment

Recipe Video

Notes

  • Fresh-squeezed orange juice makes a dramatic difference – skip the carton stuff!
  • For a less sweet version, use Cava or Prosecco instead of Champagne.
  • Pro tip: Keep all ingredients well-chilled to maintain maximum fizz.

History and Variations

This drink was also known as a Buck’s Fizz, a similar drink by Pat McGarry at the Buck’s Club in London. Buck’s recipe was four ounces of Champagne to two ounces of orange juice.

Frank Meier of the Ritz Bar in Paris had an appealing recipe called the Valencia, with orange juice, apricot liqueur, and Champagne. A float with Cointreau is a very pleasant addition.

Interested in other cocktails that include your favorite wines, check out our Favorite Top 10 Wine cocktails of all time post here.

The Mimosa has quite the pedigree! While many credit Frank Meier at the Ritz Paris for its creation, the Buck’s Fizz variation actually came first at London’s Buck’s Club. The key difference? Buck’s Fizz used a 2:1 ratio of champagne to juice, while the classic Mimosa typically uses equal parts.

Modern Evolution

Today’s Mimosas have evolved beyond the basic recipe. The Valencia variation adds apricot liqueur for extra sophistication, while some modern interpretations include everything from blood orange juice to edible flowers.

Mimosa Cocktail Recipe (Best & Simplest + Step-by-Step Video)
Mimosa

The Best Ingredients for Mimosas

Champagne

  • Top Pick: Veuve Clicquot Yellow Label (my personal favorite for its perfect balance)
  • Budget-Friendly: Nicolas Feuillatte Brut
  • Splurge-Worthy: Dom Pérignon (when you’re really showing off!)

Orange Juice

  • Fresh is Best: Valencia or Navel oranges
  • Premium Store-bought: Simply Orange (if you must use packaged)
  • Luxury Option: Natalie’s Orchid Island Juice

Equipment Needed

  • Champagne flutes
  • Citrus juicer (if using fresh oranges)
  • Jigger or measuring tool
  • Fine-mesh strainer (for fresh juice)
  • Champagne stopper (for leftover bubbly)

Final Thoughts

Whether you’re hosting a fabulous brunch or just living your best weekend life, the Mimosa remains an undisputed classic for good reason.

It’s elegant yet effortless, sophisticated yet simple, and most importantly – absolutely delicious! Remember, life is too short for bad Mimosas, so use the best ingredients you can find and enjoy every bubbly sip! 🥂

Jedain crimson cocktail 2.
Written by Jedain Arron, Founder and writer

Hey there! 👋 I'm Jedain, a 30-something-year-old Cocktail enthusiast from Columbus, Ohio. I've fallen head over heels for the art of crafting cocktails, with a particular passion for anything whiskey-based. (Bourbon has captured my heart).

This blog documents my adventures in mixology (shakers, stirrers, and all). Follow along as I explore classic and contemporary cocktail recipes, share my favorite Bourbon discoveries, and chronicle my journey through the world of craft spirits and cocktail creation.

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Edited by Nick Eggert, Editor

Nick is our staff editor and co-founder. He has a passion for writing, editing, and website development. His expertise lies in shaping content with precision and managing digital spaces with a keen eye for detail. When not working on the site, you can find him sipping Bourbon at the karaoke bar.

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