Best Mimosa (with Prosecco)

Here’s the best mimosa recipe! This one’s made with Italian Prosecco, orange juice, and a dash of Cointreau for the perfect bubbly citrus flavor.

Best mimosa recipe

Here’s the drink that wins the award for best brunch drink: the mimosa! Since we’re cocktail fanatics over here, we realized we needed to add our spin on this classic. How to make a perfect mimosa? Use Prosecco instead of champagne for a sweeter, nuanced flavor. Use it with a heavy hand, and add a dash of orange liqueur. It’s tart, just sweet enough, and bubbly as all get out. Here’s how to make this beautiful and bright Prosecco mimosa!

What’s in this mimosa?

The mimosa is a classic 2-ingredient cocktail that’s easily served without a recipe. But to make the best mimosa: here’s what we do! The mimosa is actually on the list of International Bartender Association’s IBA official cocktails. This means that there’s an “official” definition of the mimosa, which is equal parts orange juice and champagne. Here’s what we’ve done for this mimosa to take it over the top:

  • Orange juice (fresh juice or bottled fresh juice with no pulp — not from concentrate!)
  • Prosecco (or any sparkling wine like champagne or Cava)
  • Cointreau (orange liqueur)
Prosecco mimosa

Why to make a Prosecco mimosa

Of course, you can use any type of sparkling wine you’d like! The traditional champagne works, or the Spanish version of champagne called Cava. Prosecco is an Italian version of champagne.

We like making a Prosecco mimosa because the wine is little sweeter than champagne and has bigger bubbles. The flavor has a little more nuance too: you’ll get notes of apple, pear and lemon. It’s such a treat! You should be able to find Prosecco at your local grocery or wine store, and it’s usually about $15 per bottle.

Want more drinks with Prosecco? Try our Prosecco Cocktail or any of our Champagne Cocktails.

The ratio for a mimosa

This is actually a topic of great debate! The IBA official definition of a mimosa ratio is equal parts champagne and orange juice. However (and a big however!), you’ll find many sources that like to use more champagne or Prosecco.

Alex and I love tart flavors, so you won’t be surprised: we prefer our mimosa with more Prosecco. This best mimosa recipe uses a ratio of 1 part orange juice to 2 parts champagne / Prosecco. Using this ratio is also called a Buck’s Fizz. So you can call it that if you want to confuse your friends and family!

A few more orange juice cocktails? The Amaretto Stone SourAlabama Slammer, and Tequila Sunrise.

Mimosa with prosecco

Add orange liqueur (Cointreau) to top it off!

What makes this the best mimosa aside from the Prosecco is topping off the glass with a little Cointreau. If you’ve been following along with our cocktail journey, you’ll know that Cointreau is the secret to the perfect margarita. Indeed, the IBA official definition of a margarita is lime juice, tequila and Cointreau (not sugar!). It’s also used in a Cosmo. So perhaps you have a bottle in your cabinet already.

Adding a splash of Cointreau adds a hint of orange perfume flavor, which takes this mimosa to the next level. We highly encourage it!

A tip for pouring this Prosecco mimosa

You can pour a mimosa one of two ways: champagne first, or orange juice first. We used to always do orange juice first, but here’s a trick. Pouring the Prosecco into the glass first lets you hold it at an angle and preserve the bubbles. It also avoids overfilling the glass with out of control champagne bubbles! Then you can top it off with the orange juice and if desired, Cointreau.

Prosecco mimosa

Mix it up: mimosa variations

There are lots of ways to mix up your mimosa! You can use different fruit juices, or a combination of fruit juice and orange juice. Here are some ideas:

When to serve mimosa with Prosecco

The mimosa is perfect for any daytime occasion: especially as a brunch drink! It’s not often that a mimosa is served in the evening, so make sure to save it for the morning and afternoon. Here are some great times to serve it:

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Prosecco mimosa

Best Mimosa (with Prosecco!)


1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.70 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 drink 1x
  • Diet: Vegan

Description

Here’s the best mimosa recipe! This one’s made with Italian Prosecco, orange juice, and a dash of Cointreau for the perfect bubbly citrus flavor.


Scale

Ingredients

  • 2 ounces (1/4 cup) fresh orange juice, chilled*
  • 4 ounces  (1/2 cup) Prosecco
  • 1 teaspoon Cointreau, optional
  • Orange wedge for garnish

Instructions

  1. Tilt the champagne flute and pour in the Prosecco (it will fill about 2/3 of the glass). Top off with orange juice and then add the splash of Cointreau if desired.

  • Category: Drink
  • Method: Poured
  • Cuisine: Cocktails

Keywords: Mimosa, Prosecco Mimosa

More classic cocktails

Here are a few more of our classic cocktails to add to your repertoire:

  • Favorite Whiskey Sour Recipe This easy whiskey sour recipe is perfectly balanced and so easy to make! Garnish with an orange peel and a cocktail cherry.
  • Best Gin and Tonic Here are the keys to the very best gin and tonic, the most refreshing 2-ingredient cocktail! A few secrets take this crisp, botanical drink over the top.
  • Tom Collins Cocktail This popular sweet sour cocktail is light and bubbly! Don’t forget the cherry.
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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