The Perfect Mimosa Recipe Made in a Pitcher
No Sunday brunch is complete without a pitcher of my favorite mimosa recipe! This is a classic cocktail made from orange juice and Prosecco (or Champagne). Mix your mimosas in a pitcher with fresh citrus for your next party. I’m sharing all my best tips!
If you’re looking for more crowd-friendly brunch cocktails, try my Chambord bellini and happy hour lemonade mixed in pitchers.
Fun fact: I once met Paul McCartney’s caterer. We talked so much about food, specifically brunch food, that I forgot to ask about the Beatles. Even more specifically, we touched on this mimosa recipe. Though it’s a simple cocktail, the perfect mimosa is an art (I don’t make the rules). This caterer was kind enough to share their version, made in a pitcher, and I’ve been making mimosas this way ever since. It’s the BEST!
Why I Love This Mimosa Recipe
- Brunching is my jam. Who doesn’t love brunch? It’s the best way to start the day. And whether it’s Easter, Mother’s Day, or your average Sunday, you can bet there’s a pitcher of mimosas on the table. It’s a Bloody Mary’s other half.
- I make it in a pitcher. Made in a pitcher, this drink is what I like to call a MOM-mosa. Sometimes, a mom’s life demands a whole pitcher of orange juice and Champagne. It’s also a great way to make mimosas for a crowd!
- It keeps it classic. Technically, this mimosa recipe needs only orange juice and Prosecco. I like to spruce up my mimosas with fresh citrus, though, and a splash of cranberry juice for serving.
What You’ll Need
The perfect mimosa needs only two things in equal parts: fizz and orange juice. Below are some notes. Scroll to the recipe card for a printable list with recipe amounts.
- Dry Prosecco – My budget-friendly alternative to Champagne. You can, of course, pop a bottle of your favorite bubbly, or use another sparkling substitute (see below). Make sure that the bottle is chilled.
- Orange Juice – Also cold from the fridge. This can be freshly squeezed or store-bought. I recommend straining any pulp.
For Serving
- Cranberry Juice – Mimosa purists, hear me out: cranberry juice is exactly what your glass has been missing! It’s optional, but a splash of cranberry juice in each glass makes the color pop.
- Fresh Citrus – I like to add a mix of fresh citrus slices to my mimosa pitcher to give it some wow factor at the table. You can use any combination of oranges, lemons, limes, or grapefruit. The extra fruit also boosts the flavors.
Do I Need Expensive Champagne For Mimosas?
Not at all! Especially in this pitcher format, you don’t need to pour out a bottle of the finest Champagne every Sunday. And being budget-friendly doesn’t have to mean low quality, either.
If you’d like to use Champagne, an inexpensive bottle is fine. Otherwise, this mimosa recipe works well with Italian Prosecco, Spanish Cava, or any American sparkling wine that you’d like to drink.
How to Make a Mimosa
You might be wondering, how is it possible to botch orange juice and sparkling wine? Take it from a mimosa aficionado, it happens, but I’m here to make it right. If you want to be sipping mimosas like a Beatle at your next brunch, here’s what you need to do:
- Start with the fruit. First, combine your citrus slices in a pitcher.
- Add the sparkle. Next, pour a whole bottle of Prosecco over the fruit.
- Add orange juice. Slowly top off the pitcher with orange juice.
- Bottoms up! Fill your Champagne flutes, top each mimosa with cranberry juice, and serve.
Recipe Tips and Variations
- To make a single serving, all you need to do is combine 1 part Prosecco with 1 part orange juice in a flute glass. Finish with a splash of cranberry juice and serve with a citrus slice for garnish.
- To prep this pitcher in advance, I like to add the fruit and orange juice to the pitcher and let that marinate in the fridge until I’m ready to serve. Right before serving, I’ll stir in chilled Prosecco and pour the mimosas into glasses as usual.
- Alcohol-free. For a non-alcoholic mimosa, replace Prosecco with soda water, dealcoholized sparkling wine, or Sprite.
- Make it festive. Try a yuletide version of this classic mimosa recipe with a pomegranate mimosa or this Christmas mimosa during the holidays.
- Add apple cider. These apple cider mimosas are an easy fall variation.
- More flavors. Try a Dole Whip mimosa with pineapple for a fun twist, or a pretty sunrise mimosa made with blended mango and grenadine.
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Serving Suggestions
If you’ve ever been to New York, you’ll know that bottomless mimosas are the sidekick to any Sunday brunch menu. Here, we go by the same principle. How else am I meant to wash down a plate of Eggs Halifax and crispy bacon, or a serving of quiche with a side of baked French toast?
If we’re expecting a crowd, I’ll make a mimosa bar stocked with extra juice options like mango, guava, and pineapple. Plus, fruit like strawberries, raspberries, and peaches for garnish. Paired with some tasty appetizers like smoked salmon dip or deviled eggs, it turns any get-together into a party.
Frequently Asked Questions
A little Googling reveals that a mimosa cocktail’s golden color is similar to the yellow flowers on a mimosa plant, hence the name.
I use Prosecco in my mimosas, but if you’re looking for another Champagne substitute, try Cava (Spanish sparkling wine) or any dry sparkling wine.
Can I Store Leftovers?
Since the Prosecco loses its sparkle over time, serve and enjoy your mimosa cocktail right away. If needed, see my make-ahead directions in the Tips section earlier.
Leftovers can be kept in the fridge in a pinch, though you’ll want to enjoy the mimosas within a day or two topped up with extra Prosecco.
