The Right Way to Make a Mimosa—and 5 Riffs on the Classic

At some point in your adult life, a mimosa winds up in your hands. It might be at a brunch party with friends, an early wedding, or a New Year's Day breakfast. It could even be that the combination of effervescent sparkling wine and a splash of fresh orange juice is one of your favorite two-ingredient cocktails to sip on. But even simple drinks have a history and a proper method for making them. What's a mimosa, really? We're glad you asked.   

The Interesting History of the Mimosa

According to The Oxford Companion to Spirits and Cocktails by David Wondrich and Noah Rothbaum, the mimosa was likely invented at the Ritz Bar in Paris in the 1920s by barman Frank Meier. He included a recipe for the drink in his 1936 book, The Artistry of Mixing Drinks, under the slightly throw-away category of "Miscellaneous Drinks." It's listed as both the Mimosa or the Champagne Orange, as it was also known at the time (gold star for clear descriptors!), and simply states: "In a large wineglass [sic]: a piece of Ice, the juice of one-half Orange; fill with Champagne, stir and serve." 

In all likelihood, the mimosa is a riff on a drink called the Buck's Fizz, a 1921 creation of Malachi "Pat" McGarry in London, who named the drink for the eponymous club where he worked. This proto mimosa had the added complications of gin and grenadine and a slightly heavier hand with the Champagne. 

How to Make a Mimosa the Right Way

Other than the obvious allure—that is, the inarguably refreshing combo of dry sparkling wine and bright citrus juice—the mimosa is also a great drink to make at home because you can tailor it to your taste. 

Traditionally, it's made in an easy one-to-one ratio of sparkling wine to fresh orange juice.

The Orange Juice

When a drink has just two ingredients, it needs to be top-notch. For a mimosa, it's best to use fresh orange juice. You can use a high-quality pre-bottled version, but fresh is really the best. 

Champagne vs. Sparkling Wine 

What are the best bubbles for a mimosa? If you ask the United States outpost of the Champagne Bureau, they will tsk-tsk you at the suggestion of using Champagne in your mimosa: "Champagne is best enjoyed as a standalone wine, rather than in a cocktail or a mimosa…." Well, sure. For a wine produced in such an artisanal manner that requires specific blending, aging, and riddling (that is, constant turning of the bottles), it's understandable how those representing bubbly might want you to enjoy its celebrated characteristics all on their own.

However, Meier's original creation called for Champagne. If you'd like to stick with the original, go for a brut (dry) style of a non-vintage cuvee. And, of course, an entry-level flagship bottle—be it from a small-grower Champagne producer or a large, well-known house—is the way to go. 

You can also experiment with other sparkling wines. To stick close to the Champagne model, try making a mimosa with créments from regions like the Loire Valley, known for its beautiful sparkling wines at very affordable price points. If you're a prosecco fan, make sure you look for brut or extra-brut styles (sweeter versions won't play well with the juice and won't be as refreshing)—the same goes for cava. Italy's Franciacorta, too, can be an excellent substitute for Champagne.

The Glass

The mimosa is generally served in a Champagne flute. You can actually find glasses called mimosas for sale; they're generally just a type of flute.

5 Sparkling Riffs on the Classic Mimosa 

Sparkling wine-based cocktails may well be some of the easiest to play around with. You can scale them up or down, tweak the flavors based on the sweetness level of your ingredients, and add or subtract the latter. Here are a few mimosa riffs to try:

Buck's Fizz

This predecessor of the mimosa combines 2 ounces of fresh orange juice and 1/2 ounce of London Dry gin in a shaker with ice. Shake until well chilled, about 10 seconds. Strain into a flute or wine glass and top with 3 ounces of dry sparkling wine. 

Grand Mimosa

A little Cognac-based, orange-flavored Grand Marnier adds richness to a classic mimosa. In a shaker with ice, combine ½ ounce Grand Marnier with 2 ounces fresh orange juice. Shake until well chilled, about 10 seconds. Strain into a flute or wine glass and top with 3 ounces of dry sparkling wine. 

Bellini

Arguably, this is the Italian version of a mimosa. It's a classic from Harry's Bar in Venice. The Bellini combines 1 ounce of fresh white peach puree with 3 to 4 ounces of brut-style prosecco.

Rossini

The strawberry version of a Bellini! In a flute, combine 1 ounce of fresh strawberry puree with 3 to 4 ounces of brut-style prosecco.

French 75

Another classic brunch cocktail, the French 75 may well have also begun as a riff on the Buck's Fizz. In an ice-filled shaker, combine 1 ounce of London Dry gin, ½ ounce fresh lemon juice, and ½ ounce simple syrup. Shake until well chilled. Strain into a flute and top with brut-style Champagne. Garnish with a lemon twist.