You've Been Making a Mimosa Wrong Your Entire Life — Here's My Perfect Ratio

One of the easiest, most delicious cocktails you can make is a mimosa. It’s so simple to make and only calls for two ingredients (the Cointreau is optional). And the result is refreshing, slightly sweet, and zesty. Plus, it’s the perfect celebratory cocktail. You can easily make it for any special occasion like Mother’s Day, or just for a casual brunch on the weekend.

Why You’ll Love It

• It’s not too sweet! My recipe has the perfect ratio of orange juice to cold sparkling wine. (And if you want it slightly sweeter, mix in the optional Cointreau.)

• You can make a single serving or a large pitcher for a crowd. The recipe below includes instructions for both so everyone can enjoy a mimosa.

Key Ingredients in a Mimosa

• Orange juice: Use pulp-free orange juice to make the mimosa look clean. Make sure it is chilled and cold before mixing.

• Sparkling wine: You can use anything that’s bubbly and refreshing, such as Champagne, cava, or Prosecco. I personally prefer cava because of its sharp, crisp taste and its affordable price point. Again, it’s important to use cold, sparkling wine to make the best mimosa.

• Cointreau: This French orange liqueur is optional, but a little bit of this can amplify the bright, sweet orange flavors. It’s not a must-have ingredient, but if you have it, it’s worth mixing it in to make your mimosa even better.

How to Make a Mimosa

1. For 1 mimosa. Add 1 ounce orange juice, followed by 1/4 ounce Cointreau (if using). Then pour 3 ounces of cold sparkling wine in a 6-ounce Champagne flute, preferably, or coupe. Mix well and serve.

2. For a pitcher. Add 8 ounces orange juice, followed by 2 ounces Cointreau (if using). Then pour 1 (750-milliliter) bottle of cold sparkling wine in a pitcher. Gently stir before serving.

Helpful Swaps

• Even though orange juice is classic for mimosa, you can use other citrus juice, such as tangerine, blood orange, or even grapefruit for something different.

• Choose between Champagne, cava, or Prosecco for your cold sparkling wine.

Storage and Make-Ahead Tips

It’s best to make the mimosa right before serving to keep its fresh flavor and bubbly texture. But if you want to use freshly squeezed orange juice for mimosa, you can make freshly squeezed orange juice up to 2 days in advance before using it in the drink.

What to Serve with Mimosas

• Eggs Benedict

• Avocado Toast

• Deviled Eggs

• Ham, Asparagus & Gruyère Tart 

• Butter-Baked Saltines with Chili-Crisp Yogurt Dip

Mimosa Recipe

You’ve been making mimosas wrong your entire life. This is the perfect ratio.

Prep time 5 minutes

Makes makes 1

Ingredients

For 1 mimosa:

• 1 ounce cold pulp-free orange juice

• 1/4 ounce Cointreau (optional)

• 3 ounces cold sparkling wine, such as Champagne, Prosecco, or cava

For a pitcher (serves 8)

• 8 ounces (1 cup) cold pulp-free orange juice

• 2 ounces (1/4 cup) Cointreau (optional)

• 1 (750-milliliter) bottle cold sparkling wine, such as Champagne, Prosecco, or cava

Instructions

For 1 mimosa:

1. Pour 1 ounce cold pulp-free orange juice and 1/4 ounce Cointreau (if using) into a 6-ounce Champagne flute or coupe. Slowly pour in 3 ounces cold sparkling wine.

For a pitcher:

1. Pour 8 ounces cold pulp-free orange juice and 2 ounces Cointreau (if using) into a 1-quart or larger pitcher. Slowly pour in 1 (750-milliliter) bottle cold sparkling wine. Gently stir before serving.