The recipe
for your table
Chill the bubbles, juice, and glasses thoroughly beforehand.
Pour the orange juice into the flute first.
Top up gently with the bubbles to prevent excessive foaming.
Stir very little, if at all, and serve immediately.
The story
The Mimosa is said to have been invented in 1925 by Frank Meier, bartender at the Ritz in Paris, who named it after the yellow-flowering mimosa plant on the French Riviera. To be fair, London's 'Buck's Fizz' had already existed for four years, with more champagne and less juice. The difference is a matter of proportions—and of continents. Through American brunch culture in the 1980s, the Mimosa became a worldwide morning institution, complete with 'bottomless mimosas' on Sunday mornings.
The right glass
Serve a Mimosa in a flute: the tall, narrow champagne glass keeps the bubbles intact the longest and instantly adds a festive touch to the brunch table. Choose a flute from 21 to 26 cl. Serving larger brunches? Then a set of sturdy, dishwasher-safe flutes is worth its weight in gold. Our mimosa category brings together the most suitable models. For individual flutes for a larger brunch table, visit our champagne flute glasses.
Schott Zwiesel Classico Champagne Flute 21 cl (6 pieces)
Bohemia Colibri Champagne Flute 22 cl (6 pieces)
Both sets — €83.44 together, free shipping from €50.
Variations & twists
Buck's Fizz—two parts bubbles to one part juice—is the British, drier cousin. Blood orange gives it a deep red colour, while grapefruit makes it bitter and refreshing. A drop of orange blossom water or a splash of Grand Marnier turns the brunch classic into an evening cocktail. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
The classic ratio is 1:1, but no one is checking—more bubbles make it drier and more festive. Freshly squeezed juice is non-negotiable: it makes up half your cocktail.
The ratio: 1:1 or Buck's Fizz
The classic recipe uses equal parts: 7.5 cl of bubbles to 7.5 cl of fresh orange juice. For a drier, more festive drink, move to two parts bubbles and one part juice; that essentially makes a Buck's Fizz, the British version from 1921. You can also do the opposite: more juice makes it softer and more suitable for early morning. Measure the first time with a measuring cup, because it is easy to misjudge the volume in a narrow flute. After that, you will know exactly where your preference lies.
Mimosa for a brunch from a pitcher
For six guests, allow for approximately one 75 cl bottle of sparkling wine and one litre of fresh orange juice; that makes about twelve 15 cl glasses. Juice the oranges the night before and refrigerate the juice and bottles for at least four hours, because warm ingredients make the foam disappear immediately. Pour the juice into a carafe in advance and let guests top up their own glasses with bubbles, so no one ends up with a flat mimosa. Place a bowl of orange slices alongside it, and the brunch table is complete.
Alcohol-free mimosa with 0.0 bubbles
Because this cocktail contains only two ingredients, the 0.0 version depends entirely on the bubbles. Choose an alcohol-free sparkling wine made from grapes instead of carbonated apple juice; otherwise, the combination will be too sweet alongside the orange juice. Keep the same 7.5 cl to 7.5 cl ratio and chill everything to around four degrees. A few drops of lemon juice can balance the sweetness if the bottle turns out sweeter than expected. Serve it in the same flute, because the pouring ritual does the rest for the experience.
Prosecco, cava, or champagne
All three work, provided the bottle is dry: look for the designation brut or extra brut on the label. Prosecco is the softest and fruitiest, cava has a little more bite and is often the best buy in this price range, while champagne brings bread and yeast notes that are largely lost alongside orange juice. For a brunch with eight people, a good cava costing around ten euros is a wiser choice than a bottle of champagne diluted with juice. Save the champagne for drinking straight.
Frequently asked questions
What is in a Mimosa?
A Mimosa consists of two ingredients in equal parts: 7.5 cl well-chilled prosecco, cava, or champagne and 7.5 cl freshly squeezed orange juice, optionally finished with a little orange zest. That's all, and that is precisely why the quality of your juice matters: it makes up half of the cocktail.
What is the correct ratio for a Mimosa?
The classic ratio is 1:1, meaning equal parts bubbles and orange juice. For a drier, more festive drink, use two parts bubbles to one part juice; this is essentially the British Buck's Fizz. Always pour the juice in first, then gently top up with the bubbles to prevent excessive foaming.
Which glass do you use for a Mimosa?
A champagne flute with a capacity of 21 to 26 cl works best: tall and narrow, it keeps the bubbles alive longer and the cocktail cold. Chill the glasses beforehand and serve immediately after pouring. For a larger brunch, choose sturdy, dishwasher-safe flutes; see our Mimosa glasses.
Can you make a Mimosa alcohol-free?
Yes. Replace the prosecco with alcohol-free sparkling wine or 0.0% bubbles, and keep the 1:1 ratio with fresh orange juice. Chill everything well in advance, pour the juice into the glass first, then top up gently so the foam does not spill over the rim.
Everything for your bar,
to one address
Glasses in hospitality quality, supplied per set. Order today, delivered quickly.
Shop the glasses →