This cocktail is a classic and well-known drink that is easy to make and well loved by many.
The Mimosa is a cocktail traditionally served at some weddings, or as an alcoholic option for a beverage at a brunch time meal. It is made up of one-part champagne and one-part orange juice and usually served in a tall champagne flute.
If champagne itself isn’t available to you then a dry sparkling white wine is the perfect choice. Something like a Cava or dry Prosecco. These both work great in the recipe.
Many variations on the mimosa exist including the Buck’s Fizz which has the same ingredients but a higher volume of champagne to orange juice and the Poinsettia which is a mix of cranberry juice with champagne. There is also the Lilosa which uses pink grapefruit juice with champagne, the Soleil which adds pineapple juice to the champagne and the Megmosa which is similar to the Lilosa except it is garnished with fresh raspberries.
- 750 ml bottle chilled champagne / sparkling wine
- 750 ml chilled orange juice
- Half fill champagne flutes with champagne or sparkling wine.
- Top with orange juice.
- Champagne flutes