Mimosa

Note from Ana

This is one of those drinks I really think every woman should know how to make properly, especially if you love having your girlfriends over for brunch. A good Mimosa looks effortless, and it is effortless, but somehow it still makes the whole table feel prettier, brighter, and more fun. It says, “Yes, we are being a little fancy today,” without anyone needing to do very much at all, which is honestly my favourite kind of entertaining.

I also have to admit, I always found it slightly funny that a Mimosa gives you permission to have alcohol before, or at least very close to, lunch. That felt suspiciously convenient, so I got curious about how that happened. It seems the Mimosa itself is usually traced to the Ritz Hotel in Paris in the 1920s, often around 1925, and is often credited to bartender Frank Meier. There is also an earlier, very similar drink called Buck’s Fizz, believed to have been created in London in 1921. As for brunch, the idea of it goes back even earlier, to an 1895 essay called Brunch: A Plea, where writer Guy Beringer described it as a more relaxed late-morning meal. Put those two little histories together and suddenly it makes perfect sense that something light, citrusy, and sparkling found its happy home at brunch.

What I love most about Mimosas is that they make ordinary moments feel celebratory. My family obviously is not sitting around with flutes on a random Tuesday morning, but for brunches, holidays, and those slow, lovely catch-ups with friends, this is exactly the kind of drink I want on the table. It is cheerful, pretty, and easy to make for a group. And if I am hosting, I love that I can pour them quickly and still look like I had a plan all along.

The flavour is part of the charm too. You get that bright, fresh orange juice, then the bubbles come in and make everything feel lighter and more playful. It is fruity, crisp, refreshing, and just festive enough to make people smile the second you hand them a glass. In my opinion, that is a very good skill to have in your entertaining pocket.

Best,

Ana

How to serve

Serve Mimosas well chilled, straight away, in champagne flutes or any pretty glasses you have on hand. I love serving them for brunch with things like quiche, croissants, fruit salad, smoked salmon, or a big plate of scrambled eggs, but they are also lovely for baby showers, holiday mornings, birthdays, or any excuse to make the table feel a little more cheerful. If you are entertaining, you can set up a simple Mimosa station with chilled sparkling wine, fresh orange juice, and a few garnishes like orange slices, strawberries, or rosemary sprigs so everyone can help themselves. It is one of those easy little touches that makes people feel spoiled in the nicest way.

Tips for Success

• Use everything well chilled. This is probably the biggest secret to a really lovely Mimosa. Cold orange juice, cold sparkling wine, and even chilled glasses if you have the time. A Mimosa should feel fresh and crisp from the very first sip.
• Pour gently. Add the orange juice first, then slowly top with the sparkling wine so you keep as many bubbles as possible. No rushing here. The bubbles are part of the charm, and we want them in the glass, not all over the bench.
• Use orange juice you actually enjoy drinking. Freshly squeezed is beautiful if you have it, but a good-quality chilled orange juice works too. Since there are only two main ingredients, the flavour really depends on both of them being nice.
• Choose a sparkling wine that is dry or not too sweet. The orange juice already brings natural sweetness, so a drier bubbly usually gives you the nicest balance. That way the drink feels bright and elegant, not sugary.
• Do not mix too far ahead. Mimosas are best made right before serving so they stay lively and bubbly. If you are hosting, you can have everything ready to go, then pour them as your guests arrive. It feels easy and still a little special.
• Watch the ratio. Half orange juice and half sparkling wine is the classic, but you can adjust slightly depending on how light or bubbly you want it. If I am serving them with food, I usually like them a little more sparkling and less heavy.
• And one last little tip from me, garnish simply. A small orange slice or twist is more than enough. Mimosas are already pretty on their own, which is always nice when you are entertaining and want something that looks good without extra fuss.

Substitutions & Variations

• This is such an easy drink to play with, which is one of the reasons I love it so much. If you do not have champagne, any good chilled sparkling wine works beautifully here. Prosecco, cava, or another dry bubbly are all lovely options and usually a little more budget-friendly too, which is never a bad thing when you are pouring drinks for a group.
• For the juice, orange is classic, but you can absolutely change it up. Blood orange juice makes it feel a little more dramatic and extra pretty, while grapefruit juice gives it a fresher, slightly sharper twist. Peach nectar turns it into something closer to a Bellini, and pineapple juice makes it feel tropical and fun. You can even do a mix of juices if you want to make a little brunch bar and let everyone choose their favourite.
• If you want a lighter version, use a little less juice and more sparkling wine. If you prefer it sweeter and softer, add a bit more juice. You can also garnish with different fruits depending on the occasion, orange slices, fresh berries, peach slices, or even a sprig of rosemary if you want it to look a bit more festive.
• And if you are serving a crowd, it can be really fun to offer a few Mimosa variations at once. One classic orange, one peach, one grapefruit. It looks lovely, feels a bit special, and gives everyone the joy of choosing their own favourite glass.

Storage Tips

Mimosas are definitely best made fresh and served straight away. This is one of those recipes that really does not like to sit around, because the bubbles start to disappear quite quickly, and once that happens, the magic goes with them a little too.

If you want to get ahead for entertaining, the best thing to do is chill everything well in advance. Keep the sparkling wine cold, the orange juice cold, and even the glasses cold if you want to be a little extra. Then just pour the drinks right before serving. That way they stay crisp, bubbly, and lovely.

If you do have leftover orange juice, keep it in the fridge in a sealed jar or container and use it within a day or two. Leftover sparkling wine can also be kept in the fridge with a sparkling wine stopper, though it is always at its best on the day it is opened. So really, this is less of a “store it” recipe and more of a “pour it and enjoy it” situation, which is not the worst thing in the world.