Mimosa

By Rosie Schaap

Mimosa
Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
5 minutes
Rating
4(236)
Comments
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Like most mixed drinks, the Mimosa, that brunch staple, is better when the ingredients are of high quality. This doesn’t mean you should use that incredible bottle of Champagne you were given as a birthday present, but it does mean you should use a good, dry sparkling wine that tastes delicious without the addition of fruit juice. Cava, which may bring to mind Champagne more than prosecco does, is also substantially lower in price. As to the juice, squeeze it fresh — from whatever sorts of orange citrus you like best — and strain it.

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Ingredients

Yield:1 drink
  • 2ounces freshly squeezed orange juice, strained (blood oranges, clementines or whatever you have on hand also work)
  • 4ounces Champagne or cava
  • Mint sprigs, for garnish (optional)
  • Orange liqueur, such as Cointreau or Grand Marnier (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

119 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 1 gram protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour juice into a Champagne flute, top with sparkling wine. Garnish with a sprig of mint if you like. If you’re after a stronger drink, add a teaspoon of orange liqueur, after the sparkling wine.

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Ratings

4 out of 5
236 user ratings
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Comments

Steen

As an option to Cointreau or Grand Marnier I can highly recommend Limoncello

jules

Using freshly squeezed juice seriously makes all the difference! Most important part, the rest is optional in my opinion

kahyatonhsera

Yes, it does.

SylS

Used a combo of navel and blood oranges-excellent!! Don't omit the Grand Marniier!

JPCalgary

To stop the foam up in the flute, mix all ingredients in pitcher first. Changed my relationship to mimosas. Making them anyway.

Olivia

The Mimosa was the very first cocktail that ever made me drunk. If you are young (I was 18) and have never been drunk before, it is a very deceptive drink in that it doesn't taste alcoholic. My best friend suggested it was time for me to get drunk, so we wound up having several that afternoon. I was intoxicated before I knew it, high as a kite. And then I passed out. First and worst hangover I ever had, and the one and only time I ever drank Mimosas!

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