Mimosa cocktail recipe

A classic brunch cocktail that’s as simple as it is tasty, the Mimosa is a certified Hall-of-Famer that’s said to have been created in 1925 by Frank Meier at the Ritz Hotel in Paris. Fast-forward almost 80 years, and the Mimosa has held its own, despite its simplicity.  The combination of equal parts orange juice and sparkling wine make for a wonderfully light and refreshing cocktail enjoyed all over the world.

Sadly, the Mimosa almost disappeared from the cocktail world during the mid-20th century, thanks to the proliferation of cheap fizz and orange juice. That’s why it’s so important to use quality sparkling and freshly squeezed (or at least high-quality) orange juice, so the simplicity can shine, rather than sour. 

And if you’re planning on serving up a spread alongside your Mimosa? The combination of bubbles and citrus pairs nicely with rich brunch foods, so anything from bacon and pancakes to quiche and eggs benny is more than welcome here.

Though the official ratio for a Mimosa is half sparkling, half orange juice, you are, of course, welcome to change those ratios as you see fit. If you end up with two-parts sparkling, one-part orange juice, you'll actually end up with a different cocktail altogether – the Buck’s Fizz, which was created in London four years before the Mimosa’s Parisian debut.

And if you like the idea of giving your classic Mimosa an added citrus boost, try adding 15mL of triple sec to the glass to mix things up.  

When it comes to choosing a sparkling wine, it’s probably best to avoid Champagne as the orange juice will mask the delicious, complex flavours of French bubbles – save the premium stuff for enjoying as it is. If you are, however, opting for Champagne, it’s best to pick up a bottle of either brut (dry), extra-brut (extra dry) or brut nature (the driest). Instead of Champagne, we'd recommend either cava or prosecco, which come from Spain and Italy respectively. Both these sparkling styles are known for being affordable without sacrificing quality, making them the perfect choice for a cocktail like a Mimosa, where the wine's flavours don't need to shine through.

Our final tip? Be sure to serve your Mimosas in a Champagne flute. It doesn't really do anything from a technical perspective, but it does make your spread look as classy as possible.