Champagne Mimosa: History, Recipe, and Serving Tips

Champagne mimosa in a flute glass with orange slice

A champagne mimosa is a classic brunch cocktail that unites sparkling wine with fresh citrus juice, most commonly orange. This simple, uplifting drink is beloved for its effervescent lightness and the way it strikes a perfect balance between festive and refreshing.

The Origins of the Mimosa

The mimosa’s history stretches back to the 1920s, with claims tracing its debut to the Hôtel Ritz in Paris. The cocktail takes its name from the bright yellow mimosa flower, echoing the vibrant color of the drink itself. While its close cousin, the Buck’s Fizz, was created in London in 1921 with more champagne and less juice, the mimosa balanced the equation—equal parts champagne and orange juice, making it accessible for leisurely, all-day sipping.

Classic Champagne Mimosa Recipe

75 ml chilled dry champagne or brut sparkling wine
75 ml freshly squeezed orange juice (well strained)
Optional: 5 ml triple sec or orange liqueur for a touch of complexity

Chill both the sparkling wine and the juice thoroughly before mixing.
Pour 75 ml orange juice into a flute or stemmed glass.
Top carefully with 75 ml champagne to preserve bubbles.
Gently stir once, if desired, or let the bubbles naturally combine the layers.
If using, add 5 ml triple sec to the juice before topping with champagne.

How to Choose the Best Champagne and Juice

The choice of bubbles and juice makes a world of difference in a mimosa’s flavor and texture. Dry, crisp champagnes or brut-style sparkling wines allow the brightness of orange juice to shine and keep the drink from tipping into cloying territory. True French champagne adds subtle complexity, but quality cava or prosecco offer excellent, wallet-friendly alternatives.

Opt for brut or extra brut sparkling wine—avoid demi-sec or sweet styles.
Freshly squeezed orange juice provides brightness and avoids concentrate’s harshness.
For a more aromatic twist, try blood orange, tangerine, or even grapefruit, but keep the same ratio.

Fresh champagne bottle and oranges on white background

Creative Serving and Garnish Ideas

Garnish with a thin orange wheel, twist, or even a twist of grapefruit peel.
For a festive brunch, line flute rims with fine sugar or pink salt before pouring in the drink.
Add a splash (5 ml) of fruit liqueur—like elderflower or raspberry—for a delicate variation.
Replace half the orange juice with mango or pineapple juice for a tropical version.
Serve in coupe glasses for a vintage feel, using the same proportions.

Champagne mimosa in a coupe glass with grapefruit twist

Mimosa Recipe Tips and Best Practices

Always chill ingredients well—never add ice to the glass, as it dilutes bubbles.
Pour sparkling wine slowly to preserve effervescence.
Serve immediately after pouring for maximum aroma and fizz.
Mix mimosas to order, not in advance. Bubbles fade quickly in pitchers.